John Boos EPT6R5-3048SSK-R Work Table with Prep Sink - JBEPT6R53048SSKR

John Boos EPT6R5-3048SSK-R Work Table with Prep Sink - JBEPT6R53048SSKR

This John Boos EPT6R5-3048SSK-R Prep Table is ideal for washing, cutting, and preparing foods. It has a 16 gauge stainless steel top with a 5" riser and turndown. The stainless steel top has been polished to a #4 satin finish, giving it a professional, industrial appearance. It has a single sink compartment, 16" W x 20" front-to-back x 12" deep. The sink has a deck-mounted faucet with 4" centers and a 10" swing spout. This EPT6R5-3072SSK-R has a stainless steel base, undershelf, legs, and bullet feet.

Features 

• 16 gauge stainless steel top with 5" riser and turndown
• Type 300 stainless steel with #4 polish, satin finish
• 1-1/2" stallion edge on front with side edges 90-degree bend down for table line-up
• (1) 16" W x 20" front-to-back x 12" D bowl on right
• 5" backsplash
• Stainless steel base with adjustable undershelf
• Adjustable bullet feet
• Shipped knocked-down, easy-to-assemble
• Includes (1) deck-mounted faucet 4" O/C with 10" swing spout
• Stainless steel tops are TIG welded
• Exposed welds are polished to match adjacent surfaces
• 18-gauge stainless steel shelf
• 1-5/8" Round O.D. 16 gauge tubular stainless steel legs
• Stainless steel gussets
• 1" adjustable stainless bullet feet

Specifications

What our Experts Think

Q&A

Q: What is the John Boos EPT6R5‑3048SSK‑R Work Table with Prep Sink?
A: A commercial‑grade stainless steel prep table with an integrated right‑side sink and faucet, designed for foodservice, restaurant, catering, and high‑use prep areas.

Q: What are the dimensions?
A: 48″ wide × 30″ deep × approximately 40‑3/4″ high (work surface plus backsplash).

Q: What’s included?
A: Work table with integrated right‑side sink, deck‑mounted swing‑spout faucet, adjustable undershelf, stainless steel legs, and adjustable bullet feet.

Q: What materials and build quality?
A: Heavy‑duty stainless steel construction with a durable work surface, welded seams, and corrosion‑resistant design for long service life.

Q: Why is the backsplash important?
A: The integrated backsplash helps keep liquids off walls and floors, maintaining a sanitary workspace.

Q: How does this benefit kitchen workflow?
A: Combines a large prep surface with built‑in washing capability, streamlining food preparation and cleanup in one station.

Q: Is installation required?
A: Yes—ships knocked down for transport; basic tools are needed for assembly.

Q: Where is it best used?
A: Ideal for commercial kitchens, restaurants, bars, catering stations, and busy prep areas needing a durable workspace with sink functionality.

Q: What’s a key user advantage?
A: Provides a robust, easy‑to‑clean stainless work surface with integrated sink and storage shelf—boosting efficiency, hygiene, and utility.

Q: Is it certified for commercial use?
A: Yes—built to meet commercial sanitation and safety standards suitable for professional food prep environments.

Maintenance Tips

• Clean daily: Wipe the stainless surface with mild soap and warm water; dry thoroughly to prevent water spots.

• Avoid harsh abrasives: Do not use steel wool, wire brushes, bleach, or cleaners with chlorides that can damage the finish.

• Wipe with the grain: Clean and dry in the direction of the steel grain to preserve the #4 satin finish.

• Sanitize the sink regularly: Keep the prep sink and faucet free of food debris and buildup.

• Check plumbing connections: Inspect and tighten sink and drain fittings periodically to prevent leaks.

• Ensure stability: Adjust bullet feet as needed on uneven floors for proper drainage and a stable work surface.

• Inspect hardware: Periodically check welds, joints, and undershelf supports for integrity and tighten as needed.