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BK Resources BKMPT-3048G-L-P-G Stainless Steel Prep Tables - BKMPT-3048G-L-P-G

BK Resources BKMPT-3048G-L-P-G Stainless Steel Prep Tables - BKMPT-3048G-L-P-G

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BK Resources BKMPT-3048G-L-P-G Stainless Steel Prep Tables - BKMPT-3048G-L-P-G

BK Resources | Model BKMPT-3048G-L-P-G

Maximize valuable line space while keeping prep and rinsing tasks within arm’s reach. This heavy-duty BK Resources work table blends a marine-edge stainless top, integrated sink, and NSF compliance into one compact, easy-to-clean workstation built for everyday commercial use.

Features
  • 18 ga. 304 stainless steel top with drip-controlling marine edge
  • 6" backsplash with 1" return protects walls and contains splashes
  • (1) 16" W x 20" F-B x 10" D sink bowl welded into the left side
  • Lead-free deck-mount faucet (BKD-8-G) with 8" swing spout included
  • 1" × 2" hat-channel reinforcement keeps the surface flat under heavy loads
  • Adjustable galvanized undershelf with cast-aluminum corners adds storage
  • 1-5/8" Ø galvanized legs with metal-over-plastic bullet feet level on uneven floors
Specifications
Overall dimensions 48" W × 30" D × 41-3/4" H (to top of backsplash)
Work height ≈ 35-3/4"
Top material / gauge 304 stainless steel, 18 ga.
Sink bowl qty. / size (1) 16" W × 20" F-B × 10" D
Sink location Left
Backsplash 6" high, integrally welded
Faucet BKD-8-G deck mount, 8" swing spout, 4" C/C
Undershelf Galvanized steel, height-adjustable
Legs / feet Galvanized 1-5/8" Ø legs | adjustable metal-over-plastic bullet feet
What our Experts Think
  • Commercial-Grade Construction: Heavy-duty stainless steel top with marine edge ensures durability, corrosion resistance, and long-lasting performance.

  • Integrated Prep Sink: Left-side sink bowl with faucet streamlines washing and prep tasks in one station.

  • Spill-Smart Design: 6" backsplash and marine edge help contain splashes, keeping walls and floors cleaner.

  • Efficient Storage: Adjustable undershelf keeps ingredients and tools organized and within easy reach.

  • Stable & Adjustable: Legs with adjustable bullet feet provide secure, level setup on uneven floors.

  • Sanitation-Focused: NSF-certified surfaces support professional hygiene standards and simplify cleaning.


Q&A

Q: What is the BK Resources BKMPT‑3048G‑L‑P‑G?
A: A commercial‑grade stainless steel prep table with leg frame designed for food preparation, staging, and kitchen workflow.

Q: What are the dimensions?
A: Measures 30" deep × 48" wide, ideal for roomy prep space without overwhelming kitchen floors.

Q: What material is it made from?
A: Built with a stainless steel top, galvanized leg frame, and crossbracing for strength, corrosion resistance, and easy cleaning.

Q: Does this table include a backsplash?
A: Yes — it includes a rear backsplash to help contain spills and keep work surfaces cleaner.

Q: What type of base does it have?
A: It features a leg‑style open base with cross braces, offering clearance and flexibility for stools or under‑table equipment.

Q: Does it have adjustable feet?
A: Yes — it includes adjustable bullet feet for stable placement on uneven floors.

Q: Is it suitable for commercial kitchens?
A: Yes — designed for professional foodservice environments including restaurants, cafés, and catering kitchens.

Q: What are common uses?
A: Great for food prep, plating, staging, equipment landing, and ingredient organization.

Q: Why choose this model?
A: It delivers durability, sanitation‑ready stainless surfaces, and open flexibility, which are top priorities for commercial buyers.


Maintenance Tips
  • Daily Clean: Wipe with warm water and a mild, non‑abrasive detergent; always dry to prevent water spots and corrosion.

  • Grain‑Aware Wiping: Clean along the stainless steel grain to preserve finish and reduce micro‑scratches.

  • Sanitize Regularly: Use a food‑safe sanitizer after heavy prep or raw food contact to maintain hygiene.

  • Avoid Abrasives: Do not use steel wool, abrasive pads, bleach, or chlorine‑based cleaners that can damage the surface.

  • Protect Surface: Use cutting boards and heat mats; avoid cutting or placing hot pots directly on the table.

  • Inspect Hardware: Periodically check and tighten legs, feet, and fasteners to ensure stability and long‑lasting performance.