BK Resources CST-2472H2 Stainless Steel Prep Tables - CST-2472H2

BK Resources CST-2472H2 Stainless Steel Prep Tables - CST-2472H2

Built to streamline workflow on both sides of the line, the BK Resources Dual-Access Chef Table delivers rugged, all-stainless construction, generous storage, and NSF-listed sanitation in a single, space-saving footprint.

Features

• Dual-access cabinet — one full-width set of hinged doors on each side for quick reach-through loading and retrieval.
• Extra-heavy 14 ga T-304 stainless steel top with #4 polished finish resists dents, corrosion, and daily wear.
• 18 ga T-304 stainless steel body, doors, and interior for reliable strength and easy sanitation.
• 6" stainless steel legs with 1" built-in height adjustment and stainless bullet feet.
• NSF certified for use in commercial food-service environments.
• Fast ship: typically leaves the factory in 3–10 business days.

 Specifications

What our Experts Think

Q&A

Q: What type of product is the BK Resources CST-2472H2?
A: It’s a commercial stainless steel prep/chef table with a cabinet base and hinged doors, combining work surface and storage.

Q: What are its dimensions?
A: Measures 72" wide × 24" deep × 34.75" high.

Q: What materials and construction does it use?
A: Features a 14-gauge 304 stainless steel top and 18-gauge 304 stainless steel body, with 6" adjustable stainless steel legs for stability.

Q: What storage/access features does it include?
A: Dual-access cabinet base with hinged doors on both sides, providing easy storage of utensils, ingredients, or small equipment.

Q: Is it suitable for professional kitchen use?
A: Yes — NSF-certified, durable, easy to clean, and built for daily use in restaurants, cafeterias, or catering operations.

Maintenance Tips

• Clean after each use: Wipe the surface, legs and undersides with warm water and a mild, food‑safe detergent; always wipe along the grain to prevent scratches.

• Rinse and dry thoroughly: After cleaning, rinse off soap residue and dry with a soft cloth to prevent water spots and mineral deposits.

• Sanitize regularly: Use a food‑safe sanitizer, especially after prepping raw foods, to keep the surface hygienic.

• Avoid abrasive tools & harsh cleaners: Do not use steel wool, wire brushes, scouring pads, bleach or strong acidic/alkaline solutions — these can scratch or erode the stainless surface.

• Handle heavy items and hot equipment with care: Use cutting boards or heat mats to prevent dents, warping or discoloration from heavy or hot loads.

• Promptly address spills and acidic foods: Clean up spills from acidic or staining substances (e.g. tomato sauce, citrus juices) quickly to avoid surface etching or discoloration.

• Polish occasionally (optional): If you’d like a shinier finish and easier cleaning, apply a stainless‑steel–safe polish and buff along the grain.