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John Boos creates high-quality, durable work tables. This John Boos UFBLG7230 Work Table is constructed from stainless and galvanized steel. With an 18 gauge stainless steel, sound deadened top, this Work Table provides you with a large work space. Great for sorting items, preparing food, and plating menu items, it has a 1-1/2" backsplash and stallion edge. The side edges bend down at 90-degrees for ideal table line-up. It has a galvanized steel base and adjustable undershelf. The undershelf provides ample space to store small appliances, ingredients, and more within reach. It has a 1" x 2" channel running the entire length of the table to reinforce it, increasing its durability. This UFBLG7230 Work Table has galvanized steel legs and gussets. The plastic bullet feet are adjustable.
| Model | UFBLG6030 | 
|---|---|
| Dimensions | 35.75" H × 60" W × 30" D | 
| Approximate Weight | 82 lbs | 
Spacious Work Area: 72" x 30" stainless steel top provides a durable prep and staging surface.
Protective Backsplash: Helps keep walls clean and prevents spills in busy kitchens.
Economy Design: Cost-effective solution without sacrificing commercial durability.
Galvanized Undershelf: Adds sturdy storage space for tools, pans, and supplies.
Stable & Reliable: Reinforced legs ensure lasting strength in daily operations.
Trusted Brand: Part of John Boos’ professional line, designed for efficiency and value in foodservice environments.
Q: What is the John Boos UFBLG7230 Work Table?
A: A 72" x 30" stainless steel economy work table with a rear backsplash and galvanized undershelf for storage.
Q: What material is it made from?
A: Features an 18-gauge stainless steel top with galvanized steel undershelf and legs for durability.
Q: Does it include shelving?
A: Yes, it comes with an adjustable galvanized undershelf for added storage space.
Q: What are the key features?
A: 1.5" rear backsplash, reinforced top, adjustable undershelf, and bullet feet for stability.
Q: Where is it best used?
A: Perfect for restaurants, bakeries, catering kitchens, and foodservice operations needing reliable prep space.
Clean tabletop and backsplash daily with warm, soapy water; rinse and dry fully.
Avoid abrasive pads or harsh cleaners to protect stainless steel finish.
Wipe spills promptly to prevent staining or corrosion.
Inspect galvanized undershelf regularly for rust or wear.
Tighten legs, bracing, and hardware as needed for stability.
Use cutting boards to protect surface from scratches and knife marks.