SKU: 009-MS302
Brand: Advance Tabco
Advance Tabco MS-302 24" 16 ga Work Table w/ Undershelf & 304 Series Stainless Flat Top
The Advance Tabco MS-302 is a compact, 24" stainless steel work table with an undershelf, ideal for tight kitchen spaces. Features a 16-gauge, 304-series top with a satin finish, sound-deadening, and TIG welded construction for durability and cleanliness. Perfect for mobile stations or side setups.
Key Features
- •Compact 24" design with 35.5" height – perfect for tight kitchens, mobile stations, or side setups
- •16-gauge 304-series stainless steel top with satin finish – resistant to corrosion, dents, and scratches for long-lasting durability
- •Sound-deadened top reduces impact noise and vibrations, creating a quieter work environment
- •TIG welded construction eliminates seams, preventing food particle buildup for superior hygiene
- •Adjustable 18-gauge stainless steel undershelf with aluminum die-cast leg-to-shelf clamp for versatile storage
The Advance Tabco MS-302 24" 16-gauge Stainless Steel Work Table with Undershelf is designed for commercial kitchens where space is at a premium. This compact, 24-inch work station stands at 35.5 inches tall, making it the perfect height for food prep in tight corners, side setups, or mobile stations. Its 304-series stainless steel top, available in 16-gauge, is built to withstand corrosion, dents, and scratches, while the satin finish ensures easy cleaning and a sleek, professional appearance. The sound-deadening layer underneath reduces impact noise and vibrations, creating a quieter work environment. TIG welded construction eliminates seams, preventing food particles from accumulating and ensuring a seamless, uniform look. Whether you need a worktable for food preparation, storage, or utility tasks, this Advance Tabco model delivers durability, functionality, and space-saving efficiency. Ideal for restaurants, cafeterias, or any commercial kitchen with limited space, this work table combines robust construction with practical features that meet the demands of professional culinary environments.