John Boos DNB11 96 Inch Baker's Top Work Table Northern Hard Rock Maple with Coved Riser

The John Boos DNB11 Work Table Baker's Top is a commercial-grade work surface designed for high-precision food preparation in professional kitchens. Featuring a 96-inch wide and 30-inch deep layout, this work table is constructed with a durable 1-3/4-inch thick Northern Hard Rock Maple top, optimized for bakery and pastry workflows. Its galvanized base legs and open-frame design with crossbracing ensure stability and longevity, making it an ideal choice for busy culinary environments requiring reliable, heavy-duty surfaces. The integrated 4-inch coved riser on both the back and ends facilitates easy cleanup and product containment during prep tasks, supporting sanitation standards and efficiency. The table’s precise dimensions, combined with its construction features, support high-volume operations and streamline workflow integration, suited for commercial kitchens handling dough, bread, and baked goods preparation.

The John Boos DNB11 Work Table Baker's Top offers a robust wooden surface designed for demanding bakery applications, featuring a thick maple top with coved risers for superior hygiene and easy maintenance. Its galvanized legs and open crossbracing provide exceptional stability and durability, enabling it to withstand rigorous daily use. The adjustable bracing and bullet feet facilitate straightforward installation and leveling in various kitchen layouts, supporting efficient workflow. Ideal for bakery stations and pre-prep areas, this table enhances operational reliability and workspace organization through its sturdy construction and functional design.

Ideal for bakery prep stations and high-volume dough work.

The John Boos DNB11 Work Table Baker's Top is engineered with a 1-3/4-inch thick Northern Hard Rock Maple top, known for its impact resistance and longevity in commercial environments. The unit measures 96 inches in width, 30 inches in depth, and stands at a height of 39.25 inches, ensuring ample workspace for bakery operations. Its galvanized steel legs and open-frame crossbracing support a total weight of 224 lbs, providing stability during intensive use. The table features an NSF certification for sanitation safety, with an overall construction designed for years of service in high-traffic kitchen settings. It operates without electrical requirements, emphasizing durability and ease of maintenance. The integrated coved riser and open design simplify cleaning protocols, while the adjustable bracing facilitates installation on uneven floors. The unit is shipped unassembled, requiring standard assembly tools, and includes all necessary hardware for setup. Suitable for applications demanding reliable surfaces capable of handling dough and baked goods preparation, it withstands typical kitchen temperature ranges without deforming or warping.

Electrical Requirements: None, manual operation only

Cleaning & Maintenance: Clean with mild detergent; disassemble for detailed cleaning

Durability Traits: 1-3/4-inch thick maple top; galvanized steel framework

Construction & Finish: Natural maple with corrosion-resistant galvanized legs

Usage Compatibility: Compatible with standard bakery and prep workflows

A commercial work table is a heavy-duty surface designed for food preparation in professional kitchens, often made from impact-resistant materials like hardwood or stainless steel. The John Boos DNB11 Work Table Baker's Top features a 96-inch wide by 30-inch deep maple surface with enhanced sanitation features such as coved risers, making it suitable for bakery and pastry prep areas. It is installed as a bench-mounted station or in a prep zone to support high-volume production, offering stability and durability required in restaurant or bakery settings. Its size, construction, and functional details make it ideal for lengthy, repetitive tasks like kneading dough or assembling baked products at mid-volume foodservice facilities.

The John Boos DNB11 Work Table Baker's Top is a high-quality, durable prep station designed for bakery and restaurant operations, providing a robust surface for consistent and sanitary food handling. Built for moderate workloads, it ensures excellent stability, surface impact resistance, and ease of cleaning, making it suitable for busy commercial kitchens with regular dough or pastry processing. Its 96-inch width and 30-inch depth maximize workspace while supporting efficient workflow in bakery and foodservice settings, particularly for high-volume food prep tasks.