BK Resources CMBT-3660 Stainless Steel Prep Tables - CMBT-3660
BK Resources | Open-Front Stainless Cabinet Base | NSF Listed
Built for demanding commercial kitchens, this BK Resources chef table pairs the warmth and durability of a 1¾" thick hard-maple bakers top with the strength of an all-stainless cabinet base. A full 4" coved riser on the back and sides keeps flour, sauces, and utensils contained, while the open-front design puts equipment and supplies within easy reach. From bakeries and pizzerias to hotel prep lines, it’s the heavy-duty work station your staff will rely on every shift.
Features
- 1¾" thick, edge-grain hard maple top – sanded smooth & ready for food contact
- 4" stainless coved riser on back & sides to meet health-code splash requirements
- Type 304, 18 ga. stainless steel cabinet body with enclosed sides & rear
- Open front for quick access to pans, smallwares, or under-counter equipment
- 6" stainless steel legs with 1" height adjustment & stainless bullet feet
- NSF certified for safe use in regulated food-service environments
Specifications
| Overall Width |
60" (1524 mm) |
| Overall Depth |
36" (914 mm) |
| Overall Height |
39" (991 mm), including riser |
| Top Material / Thickness |
Hard maple, 1¾" (44 mm) |
| Cabinet Material |
18 ga Type 304 stainless steel |
| Front Configuration |
Open (no doors) |
| Legs & Feet |
6" stainless legs, 1" height adjustment, stainless bullet feet |
| Certifications |
NSF Listed |
| Ships |
Fully assembled & ready for installation |
What our Experts Think
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Premium Work Surface:
Features a 1¾" thick hard-maple “bakers top” that provides a stable, food-safe surface ideal for chopping, dough work, plating, and general prep tasks.
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Durable Stainless-Steel Base:
Constructed from 18-gauge type 304 stainless steel, the table resists corrosion, is easy to clean, and meets the sanitation demands of commercial kitchens.
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Spacious & Ergonomic Dimensions:
Measuring 60″ wide × 36″ deep × ~39″ high, it offers ample working space without overwhelming the kitchen floor.
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Coved Riser for Cleanliness:
A 4" coved riser along the back and sides prevents spills and crumb buildup, keeping the workspace clean and sanitary.
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Stable, Adjustable Support:
Stainless steel legs with adjustable feet ensure the table stays level even on uneven floors, maintaining safety and stability during heavy prep work.
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Open Storage Base:
The cabinet-base design provides unobstructed under-table storage for trays, pots, smallwares, or dry goods, keeping the prep surface organized.
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Versatile & Functional:
Combines a classic wood prep surface with commercial-grade stainless hygiene, making it ideal for heavy-duty kitchen use, baking, or general food preparation.
Q&A
Q: What is the BK Resources CMBT-3660 designed for?
A: It’s a commercial-grade prep table for food preparation, plating, baking, or general kitchen tasks in restaurants, bakeries, and catering kitchens.
Q: What are its dimensions?
A: 60″ wide × 36″ deep, with a work-surface height of approximately 34–35″ and total height around 39″.
Q: What is it made of?
A: Hard maple bakers-top surface with a 304-grade stainless steel base and body for durability and sanitation.
Q: Does it offer storage or additional features?
A: Yes — enclosed stainless steel cabinet base for storing cookware, trays, dry goods, or kitchen tools.
Q: Is it suitable for heavy-duty, commercial use?
A: Yes — NSF-certified, sturdy construction, and easy-to-clean surfaces make it ideal for high-volume kitchens.
Q: What tasks is it best for?
A: Prep, plating, dough work, ingredient prep, bakery tasks, or any kitchen requiring a durable, hygienic work surface with storage.
Maintenance Tips
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Clean daily: Wipe the surface after each use with warm water and a mild, pH-neutral detergent using a soft cloth or sponge.
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Rinse and dry thoroughly: Always rinse off soap residue and dry completely with a lint-free towel to prevent water spots, mineral buildup, or corrosion.
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Avoid harsh tools and chemicals: Do not use steel wool, abrasive pads, scrapers, or bleach-based cleaners, as they can scratch or damage the stainless steel.
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Sanitize regularly: Apply a food-safe sanitizer at least weekly or as required by local health codes to prevent microbial buildup.
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Handle stubborn stains gently: For grease or baked-on residue, use a paste of baking soda and water with a soft cloth or nylon pad, scrubbing along the grain.
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Protect from heavy impact and heat: Use cutting boards for chopping and avoid placing very hot pots directly on the surface.
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Inspect structure periodically: Check legs, welds, seams, and under-shelf components for looseness, rust, or wear; keep storage areas clean and dry.
