BK Resources CST-2460S Stainless Steel Prep Tables - CST-2460S

BK Resources CST-2460S Stainless Steel Prep Tables - CST-2460S

Built for busy commercial kitchens, this BK Resources chef table delivers rock-solid prep space and secure storage in one compact 60 × 24 inch footprint. 100% food-safe 304 stainless steel inside and out gives you the corrosion resistance you need, while the sliding door cabinet keeps cookware, bulk ingredients and smallwares protected from splashes and debris.

Features

• 14 ga. 304 stainless steel top with #4 polished finish – heavy-duty & easy to sanitize
• 18 ga. 304 stainless steel cabinet body for long-term durability
• (1) set of smooth-glide sliding doors – single-sided access keeps aisle traffic clear
• 1 5/8" dia. x 6" stainless steel legs with 1" height adjustment and stainless steel feet
• Galvanized hat channels under the top for superior rigidity
• NSF certified for open-kitchen, healthcare and institutional use
• Optional add-ons: adjustable interior shelf, heavy-duty casters (sold separately)

Specifications

What our Experts Think

• Commercial-Grade Construction:
  Features a 14‑gauge T‑304 stainless-steel top and 18‑gauge stainless-steel body, offering corrosion resistance and long-lasting durability for heavy daily use.

• Space-Efficient Design:
  Measures 60″ wide × 24″ deep × 34.75″ high, providing ample prep space while fitting comfortably into smaller kitchens or tight work areas.

• Enclosed Storage Base:
  Sliding doors keep tools, ingredients, and smallwares organized and protected, reducing clutter and improving kitchen workflow.

• Stable & Adjustable Support:
  Stainless steel legs with adjustable feet ensure stability on uneven floors, essential for heavy prep tasks or supporting equipment.

• Hygienic & Easy to Clean:
  Non-porous stainless surfaces resist stains, odors, and bacterial buildup, making sanitation quick and effective.

• Versatile Kitchen Workstation:
  Suitable for chopping, mixing, plating, staging meals, or holding light equipment, combining durability, storage, and compactness for commercial or high-volume kitchens.

Q&A

Maintenance Tips

• Clean daily: Wipe the work surface after use with warm water and a mild, pH-neutral detergent using a soft cloth or sponge; avoid steel wool or abrasive pads.

• Rinse and dry thoroughly: Ensure all detergent is rinsed off and the surface is dried completely to prevent water spots, mineral buildup, or corrosion.

• Sanitize regularly: Apply a food-safe sanitizer after handling raw ingredients, then rinse and dry to maintain hygiene.

• Avoid harsh chemicals and abrasive tools: Do not use bleach, chlorine-based cleaners, steel wool, or scouring pads, as these can damage the stainless steel surface.

• Protect from heat and impact: Use cutting boards for chopping and avoid placing very hot pots directly on the table to prevent scratches, dents, or discoloration.

• Inspect structure periodically: Check legs, welds, seams, and undershelves for looseness, rust, or wear; tighten or repair as needed to maintain stability and durability.