John Boos DSS07 Baker's Top 60" W x 30" D Work Table - JBDSS07
Ideal for bakeries, this John Boos DSS07 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 with a penetrating oil. Its base and adjustable undershelf are made of stainless steel. This DSS07 ships knocked down and is easy to assemble upon arrival. It has 1" adjustable, stainless 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
- Stainless steel base and adjustable undershelf
- Adjustable bullet feet
- Shipped knocked-down, easy-to-assemble
- Material:
- Northern hard rock maple top
- 16 gauge stainless steel legs
- 18 gauge stainless steel undershelf
- Stainless steel gussets
- 1" adjustable stainless steel feet
Specifications
| Model |
DSS07 |
| Height |
39.25" |
| Width |
60" |
| Depth |
30" |
| Approximate Weight |
174 lbs. |
What our Experts Think
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Commercial‑Grade Durability: Robust construction stands up to heavy daily use and resists corrosion for long service life.
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Spacious Work Surface: 60″ × 30″ top delivers generous prep and staging space for baking, decorating, and multitask workflows.
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Baker‑Focused Design: Surface depth and proportions are ideal for rolling dough, assembling products, and staging trays.
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Easy to Sanitize: Smooth work surface with cleanable joints makes daily cleanup quick and helps support hygiene standards.
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Stable & Reliable: Solid build and level feet ensure a secure, wobble‑free workspace even under heavy tasks.
Q&A
Q: What are the table dimensions?
A: 60″ W x 30″ D x ~35″ H — a roomy surface ideal for dough work and general prep.
Q: What is the top made from?
A: Baker’s top wood surface — sturdy and knife‑friendly for dough handling, mixing, and rolling tasks.
Q: What is the frame made from?
A: Commercial‑grade steel or wood‑reinforced base for strength and durability in busy environments.
Q: Does it include storage?
A: Many setups include lower shelving (verify specific model), helping keep tools and supplies organized.
Q: Is it stable and levelable?
A: Yes — designed for commercial use with adjustable feet to level on uneven floors.
Q: Where is this best used?
A: Ideal for bakeries, pastry kitchens, pizzerias, and general food prep areas that work with dough or need a large, resilient work surface.
Q: Why choose this model?
A: Combines a knife‑friendly baker’s top with a generous work surface and sturdy construction to support high‑volume baking and prep workflows.
Maintenance Tips
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Clean & dry daily: Wipe the table surface, legs, and undershelf with mild detergent and warm water; always dry thoroughly to prevent water spots and moisture damage.
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Use soft cloths: Clean with a soft cloth or sponge; avoid abrasive pads or brushes that can scratch the finish.
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Avoid harsh chemicals: Do not use bleach, strong acids, or abrasive cleaners that can damage the surface.
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Protect wood top (if butcher/wood): Wipe spills immediately and avoid standing water; periodically condition with a food‑safe oil or board cream to maintain moisture balance.
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Check hardware: Regularly inspect and tighten fasteners, braces, and adjustable feet to keep the table stable under load.
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Edge care: Clean and dry seams and edges promptly to prevent buildup and deterioration.
Damage 
Loss 
Theft 
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