BK Resources CVT-4830 Stainless Steel Prep Tables - CVT-4830
BK Resources CVT-4830 stainless prep table: 48"x30" 16/304 SS top with reinforced tubing, adjustable SS undershelf, stainless legs, NSF certified.
What our Experts Think
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Compact yet commercial-grade: 48" × 30" prep surface, ideal for kitchens with limited space while maintaining professional-grade durability.
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Sturdy, hygienic stainless steel: Non-porous, corrosion-resistant surface that’s easy to clean, supporting strict food-safety standards.
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Stable and durable under load: Reinforced support and sturdy stainless-steel legs ensure stability during heavy daily prep tasks.
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Open-base design with storage potential: Easy to clean underneath, and allows for optional storage or placement of bins, carts, or equipment.
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Perfect for small-to-mid scale kitchens: Suited for back-of-house prep areas, small restaurants, catering prep zones, or as an auxiliary workstation.
Q&A
Q: What is the BK Resources CVT-4830?
A: It’s a 48″ × 30″ stainless-steel work/prep table with an open base, designed for food preparation, plating, or general kitchen work in commercial kitchens, catering, or institutional settings.
Q: What materials and build quality does it use?
A: The table has a 16-gauge T-304 stainless-steel top reinforced with two 5″ “C”-channels for extra rigidity, supported by 1‑5/8″ diameter stainless-steel legs with adjustable stainless-steel feet for stable placement.
Q: What are its dimensions?
A: Overall size is 48″ wide × 30″ deep × 34.75″ high.
Q: Does it include storage beneath the workspace?
A: Yes, it features an open base with stainless-steel side and rear bracing, allowing space for under-table storage or easy access for cleaning.
Q: Is it certified for commercial kitchen use?
A: Yes, it is NSF-certified, meeting sanitation and safety standards for professional foodservice environments.
Q: What kitchen or work environments is this table best suited for?
A: Ideal for commercial kitchens, restaurant prep stations, catering operations, bakeries, or any food-service area needing a sturdy, hygienic, and easy-to-clean work surface for prep, plating, or light assembly tasks.
Maintenance Tips
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Clean daily with mild soap and warm water to remove food debris and prevent stains.
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Disinfect regularly using NSF-approved, non-abrasive cleaners to maintain a food-safe surface.
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Inspect hardware weekly and tighten screws, brackets, or legs to ensure stability.
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Avoid abrasive tools or harsh chemicals that can scratch or damage stainless steel.
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Wipe dry after cleaning to prevent water spots, corrosion, and mineral deposits.
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Check cutting boards and prep surfaces for wear and replace when necessary to maintain safe food preparation.
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Ensure proper airflow if under-counter refrigeration is included to optimize cooling efficiency.
