Home | Sign In | My Account | Help

0 Items

Sub-Total: $ 0.00

1-888-388-6372 |

Equipment Parts

Kitchen Supplies

Cookware

Food Storage

Utensils

Cutlery

Food Prep Supplies

Baking Supplies

Steam Table Supplies

Chef Wear

Coffee Supplies

Bar Supplies

Warewashing Supplies

Scales

Work Tables

Storage

Kitchen Timers

Carts

Dining Room Supplies

Restaurant Furniture

Restaurant Equipment

Plumbing Supplies

Janitorial and Restroom

Health and Food Safety

Disposables

Specialty Shop Supplies

Customer Favorites

Residential Kitchen

Clearance

Products by Brand

Join our email for $10 Off
*Exclusive News & Coupons*

Become A Fan

Follow eTundra

Click for the BBB Business Review of this Restaurant Equipment & Supplies in Boulder CO

Track Your Order

<< Return to Previous Page

36" x 36" Maple Top Work Table

Tundra No. JHBSNS13

List Price:	$720.00
Price:	$720.00

Manufacturer:	John Boos & Co.
Model:	SNS13
Shipping Info:	Usually Ships Within 1-3 Business Days
Units:	Each

	Qty.

Features
• Maple top work table
• Finished w/ Penetrating Oil
• 1 3/4" thick work top
• 300 stainless steel base and undershelf w/ satin finish
• Fixed undershelf secured 12" above floor
• Adjustable bullet feet
• Ships knocked down- easy to assemble
• 36" x 36"
• NSF certified

Related Products

Table Leveler w/ Metal Base & 1/4" x 3/4" Stud
Price: $0.80

1 5/8" Expanding Stem Caster Set w/ 3" Wheels
Price: $59.99

Stainless Steel Polish & Cleaner
Price: $7.82

Account

Home
Sign In
My Account
Catalog Request

Company Info

About Us
Contact Us
Help
Shipping
Returns
Privacy Policy
News & Events
Careers

Extras

Feedback
Site Map
Newsletter Sign Up
Blog
10 Restaurant Marketing Tips
Affiliate program

What We Offer

Restaurant Design
Restaurant Openings
Restaurant Chains
Special Requests
Quick Order Form
Why Buy From Tundra?

The Back Burner Blog

E.M.P.L.O.Y.E.E.: How to Spell Hired in the Restaurant Industry

Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also be very costly.