Advance Tabco TKMS-244 48" 16 ga Work Table w/ 304 Series Stainless Top, 5" Backsplash - Image 1
1 / 2
SKU: 009-TKMS244
Brand: Advance Tabco

Advance Tabco TKMS-244 48" 16 ga Work Table w/ 304 Series Stainless Top, 5" Backsplash

The Advance Tabco TKMS-244 is a durable 48" stainless steel work table with an open base, 5" backsplash, and 16-gauge 304-series top. Designed for flexibility, stability, and long-lasting performance in commercial kitchens.

Key Features

  • 16-gauge 304-series stainless steel top with satin finish for durability and hygiene
  • Open-base design with reinforced galvanized hat channels for added stability
  • 5" backsplash with 1" return and 1 5⁄8" sanitary rolled rim for a professional finish
  • Pre-engineered welded angle adapters for flexible drawer installation as needs change
  • TIG-welded and polished seams, stainless steel legs, and adjustable bullet feet for long-lasting stability
Starting from $1209.60/unit

Volume discounts available

The Advance Tabco TKMS-244 48" 16-gauge stainless steel work table is a premium choice for professional kitchens, combining strength, durability, and functionality. Featuring a 304-series stainless steel top with a satin finish, this work table is built to withstand daily wear and tear while maintaining a sleek, hygienic appearance. The open-base design allows for easy organization beneath the table, making it ideal for busy commercial kitchens where space is at a premium. With a 5" backsplash and 1" return, this table provides ample workspace while ensuring a clean, professional look. TIG-welded seams, reinforced galvanized hat channels, and stainless steel legs ensure stability, while pre-engineered angle adapters simplify future drawer installations, offering flexibility as your kitchen evolves. Whether you're setting up a new commercial kitchen or upgrading an existing one, the Advance Tabco TKMS-244 delivers long-term performance and durability. Its 90-day parts warranty adds peace of mind, knowing you’re investing in a product that meets the demands of professional culinary environments.