BK Resources QVTOB-8430 Stainless Steel Prep Tables
Work Table, 84"W x 30"D x 34-3/4"H overall size, 14/304 stainless steel flat top, reinforced with (2) 2" rectangular steel tubing, open base with stainless steel side & rear bracing, (6) 1-5/8" dia. stainless steel legs, adjustable stainless steel feet, NSF, KD
What our Experts Think
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Large, commercial-grade work surface: 84" × 30" provides ample space for chopping, plating, staging, or multiple tasks simultaneously.
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Heavy-duty stainless-steel construction: 14‑gauge stainless-steel top reinforced with welded “C” channels resists warping under heavy loads.
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Open-base design: Stainless-steel open base with cross-bracing allows easy floor cleaning and better accessibility.
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Stable, adjustable support: Six solid legs with adjustable stainless-steel feet ensure a level setup even on uneven floors.
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High load capacity & versatility: Robust build supports heavy-duty kitchen work, staging, and placement of equipment or appliances.
Q&A
Q: What is the BK Resources QVTOB-8430?
A: It’s an 84″ × 30″ stainless-steel work/prep table with an open-base design — providing a large, durable workspace for commercial kitchens, prep areas, or food-service operations.
Q: What materials and build quality does it use?
A: The top is heavy-duty 14-gauge T-304 stainless steel reinforced with two 5″ “C”-channels for rigidity. Stainless-steel legs and adjustable feet provide stable support.
Q: What are its dimensions and height?
A: Overall dimensions are 84″ wide × 30″ deep × 34.75″ high.
Q: What base configuration does it have?
A: Open-base design with side and rear cross-bracing, allowing under-table storage and easy cleaning.
Q: What type of kitchen or work environments is this table best for?
A: Ideal for commercial kitchens, catering operations, bakeries, or any environment needing a large, hygienic, durable work surface for prep, plating, assembly, or staging.
Q: Is it certified for commercial food-service use?
A: Yes, it is NSF-certified and suitable for commercial food-service environments.
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; tighten screws, brackets, and legs to ensure stability.
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Avoid abrasive pads or harsh chemicals that can scratch or damage stainless steel surfaces.
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Wipe surfaces dry after cleaning to prevent water spots, corrosion, and mineral deposits.
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Check cutting boards and prep surfaces for wear; replace when necessary for safe food preparation.
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Ensure proper airflow if under-counter refrigeration is included to optimize efficiency.
