John Boos DNB11 Baker's Top 96" x 30" Work Table - JBDNB11

John Boos DNB11 Baker's Top 96" x 30" Work Table - JBDNB11

Ideal for bakeries, this John Boos DNB11 Work Table has a 1-3/4" thick hard maple top. It has an "SB" style with a 4" coved riser on the back and sides. The maple top is finished a penetrating oil. Its base and bracing are made from galvanized steel. The bracing has been designed for adjustable height. It can be adjusted to whatever height is needed or desired for operator convenience. This DNB11 ships knocked down and is easy to assemble upon arrival. It has 1" adjustable, galvanized steel feet.

Features 

• 1-3/4" thick hard maple top
• Style "SB" with 4" coved riser on back and sides
• Maple top is finished with penetrating oil
• Galvanized steel base and bracing
• Bracing adjustable to desired height
• Adjustable bullet feet
• Shipped knocked-down, easy-to-assemble
• Material
• Northern hard rock maple top
• 16 gauge galvanized steel legs
• 1-1/4" Round O.D. 18 gauge type 300 tubular galvanized steel bracing
• Galvanized steel gussets
• 1" adjustable galvanized steel feet

Specifications

What our Experts Think

• Ultimate Baker’s Workspace
  The 96″ × 30″ Baker’s Top delivers a professional‑grade, expansive surface — ideal for large‑scale dough work, prep, and staging without crowding.

• Premium Hard Maple Construction
  Solid hard maple offers exceptional durability, resilience, and a knife‑friendly surface trusted by bakers and chefs alike.

• Built for Heavy, Daily Use
  Dense, stable construction resists chipping and wear, making it perfect for commercial kitchens, bakeries, and serious home cooks.

• Generous & Efficient Layout
  Extra length gives room for multiple users and simultaneous tasks, boosting workflow and efficiency.

• Easy to Clean & Maintain
  Tight‑grain maple cleans up easily and supports high hygiene standards with minimal effort.

• Versatile Kitchen Essential
  Ideal for baking, prep work, and general kitchen tasks, this worktable elevates any kitchen setup.

• Expert Recommended Choice
  A top pick for professionals and enthusiasts who want durability, performance, and ample workspace in one classic butcher‑block design.

Q&A

Q: What is the John Boos DNB11 Baker’s Top 96″ x 30″ Work Table?
A: A professional‑grade prep table with a solid hardwood baker’s top, designed for heavy‑duty food preparation, baking, chopping, and large‑batch tasks.

Q: What are the dimensions?
A: 96″ wide × 30″ deep — a large work surface suited for commercial and serious home kitchens.

Q: What is a baker’s top?
A: A thick, durable hardwood surface (typically maple) that’s ideal for baking prep, dough rolling, cutting, and general food prep.

Q: What materials and construction quality?
A: Premium hardwood butcher/block top with a sealed finish for durability and food safety, supported by a sturdy base built to withstand heavy use.

Q: How does it benefit kitchen workflow?
A: Provides a spacious, stable work area that improves efficiency for prep tasks, baking, and meal production.

Q: Is it suitable for commercial kitchens?
A: Yes—built to handle heavy use in bakeries, restaurants, cafes, catering prep stations, and busy culinary environments.

Q: Is assembly required?
A: Some assembly is typically needed; included hardware and instructions make setup straightforward.

Q: Can it support heavy tasks?
A: Yes—robust construction supports frequent use, heavy prep work, and extensive cutting or dough handling.

Q: What’s a key user advantage?
A: Combines expansive workspace with a premium hardwood surface for durable, efficient food preparation.

Q: Where is it best used?
A: Ideal for bakeries, commercial kitchens, culinary schools, catering stations, and home cooks needing a large, professional‑grade workspace.

Maintenance Tips

• Clean regularly: Wipe the wood surface with a damp cloth and mild soap; dry thoroughly to prevent moisture damage.

• Oil periodically: Apply food‑safe mineral oil or butcher block conditioner to maintain moisture balance and prevent cracking or splitting.

• Protect the surface: Use cutting boards, mats, and trivets to avoid knife marks, heat damage, and stains.

• Avoid harsh cleaners: Do not use bleach, ammonia, or abrasive pads that can dull or damage the wood.

• Wipe up spills promptly: Prevent standing water or liquids from penetrating the wood and causing warping.

• Check and tighten hardware: Periodically inspect screws and supports for secure attachment.

• Level the table: Ensure the work table sits flat to avoid uneven wear and maintain stable prep space.