John Boos DSS08 Baker's Top 72" W x 30" D Work Table - JBDSS08

John Boos DSS08 Baker's Top 72" W x 30" D Work Table - JBDSS08

Ideal for bakeries, this John Boos DSS08 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 DSS08 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

What our Experts Think

• Commercial‑Grade Durability: Built to withstand heavy daily use with corrosion‑resistant construction that’s easy to clean.

• Extra‑Spacious Workspace: 72″ × 30″ top provides abundant prep and staging room — ideal for dough rolling, decorating, and multitask baking workflows.

• Baker‑Focused Design: Surface depth and proportions make it especially suitable for batch prepping, tray staging, and finishing tasks.

• Easy to Sanitize: Smooth surface and cleanable joints help keep hygiene standards high with minimal effort.

• Stable & Reliable: Solid build and level feet deliver a secure, wobble‑free work surface even under heavy usage.

Q&A

Q: What are the table dimensions?
A: 72″ W x 30″ D — a spacious surface for baking, prep, and general kitchen tasks.

Q: What is the work surface made of?
A: Baker’s top — premium hardwood designed for dough handling, mixing, rolling, and cutting with durability and knife‑friendly performance.

Q: What is the base construction?
A: Sturdy commercial‑grade base (typically wood or steel reinforced) built to support heavy use in kitchens and bakeries.

Q: Does it include storage?
A: Many configurations feature lower shelving (check specific setup), helping organize tools or ingredients near the work area.

Q: Is it stable and adjustable?
A: Yes — designed for commercial use with adjustable feet to level on uneven floors.

Q: Where is this table best used?
A: Ideal for bakeries, pastry kitchens, pizzerias, and general food prep areas needing a large, resilient surface.

Q: Why choose this model?
A: Combines a generous baker’s top work surface, commercial durability, and ergonomic design to support high‑volume baking and kitchen workflows.

Maintenance Tips

• Clean & dry daily: Wipe the surface, legs, and undershelf with mild detergent and warm water; always dry thoroughly to prevent water spots and moisture damage.

• Use soft cloths: Clean with a soft cloth or sponge; avoid abrasive pads or brushes that can scratch the finish.

• Avoid harsh chemicals: Do not use bleach, strong acids, or abrasive cleaners that can damage the surface.

• Protect wood surface: If the top is wood, wipe spills immediately and avoid standing water; periodically condition with a food‑safe oil or board cream to maintain moisture balance.

• Check hardware: Regularly inspect and tighten fasteners, braces, and adjustable feet to keep the table stable under load.

• Edge care: Clean and dry seams and edges promptly to prevent buildup and deterioration.