Sapphire 120-Inch Wide x 14-Inch Deep Stainless Steel Flat Top Work Table with Open Base
Sapphire 120-Inch Wide x 14-Inch Deep Stainless Steel Flat Top Work Table with Open Base
35-Inch Height, 18 Gauge 430 Stainless Steel, Beveled Square Edge, Six Legs
Built for narrow prep lines, this NSF-certified work table combines a durable 430 stainless top, rigid open base, and six-leg support in one long, space-saving design.
- 120-inch wide x 14-inch deep footprint is ideal for wall-mounted prep lines and tight spaces.
- 18-gauge 430 stainless steel flat top delivers a durable, easy-to-clean work surface.
- 1-1/2-inch beveled square edge and hemmed edges add rigidity and a finished look.
- Open base design with stainless steel legs, cross-bars, and adjustable bullet feet provides stable support.
- Sound-deadening hat channels reinforce the top for a sturdier feel during daily prep.
- Ships knocked down for easier freight handling and assembly.
Overall Dimensions:
120.0"W x 14.0"D x 35.0"HProduct Weight:
85.0 lb18 Gauge 430 Stainless Steel Top
Durable stainless steel work surface built for everyday commercial prep.
Flat Top Without Backsplash
Provides an open prep area and allows the table to sit flush against a wall.
Beveled Square Edge
1-1/2-inch beveled square edge on working sides with flat ends for a clean, finished profile.
Open Base with Stainless Steel Legs
Rigid open base construction includes stainless steel legs for dependable support.
Cross-Bar Bracing
Adjustable cross-bars secure to the legs to improve rigidity and stability.
Adjustable Stainless Steel Bullet Feet
Helps level the table on uneven floors.
Sound-Deadening Hat Channels
Two reinforcing hat channels strengthen the top and reduce vibration.
Ships Knocked Down
Arrives K.D. for easier freight handling and straightforward assembly.
NSF Certified
Built to meet NSF sanitation standards for foodservice use.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.