BK Resources CST-2424 Stainless Steel Prep Tables - CST-2424
BK Resources CST-2424 stainless steel prep table: 24" x 24", NSF, durable 14/18/304 construction, cabinet base, adjustable 6" legs for stable prep.
What our Experts Think
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Compact, Professional-Grade Workstation:
Measures 24″ × 24″ × ~34.75″, offering a small footprint without sacrificing durability — ideal for tight kitchens, prep corners, or secondary workstations.
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Built for Heavy Use:
Features a 14‑gauge T‑304 stainless steel top and 18‑gauge stainless steel body, providing corrosion resistance, easy sanitation, and long-term durability.
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Stable & Adjustable:
Stainless steel legs with adjustable bullet feet allow leveling on uneven floors, ensuring safe prep work and stable placement of equipment or ingredients.
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Open-Front Cabinet Base:
Provides easy access underneath for storing trays, pans, tools, or prep supplies while keeping the work surface clear.
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Sanitary & Food-Service Ready:
Food-safe stainless steel resists stains, odors, and bacterial buildup, supporting hygienic workflows in commercial kitchens.
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Versatile Workstation:
Suitable for prep, plating, staging, ingredient prep, or auxiliary tasks, balancing compactness and durability for small or high-volume kitchens.
Q&A
Q: What is the BK Resources CST-2424 used for?
A: It’s a compact, commercial-grade stainless steel prep table for food prep, plating, and staging in kitchens, bakeries, cafés, and catering operations.
Q: What are its dimensions and materials?
A: 24″ wide × 24″ deep × 34.75″ high, with a 14-gauge T-304 stainless steel top and 18-gauge stainless steel body.
Q: What are the legs and stability features?
A: 6″ stainless steel adjustable legs for leveling on uneven floors.
Q: What storage or design features does it have?
A: Open-front cabinet base for easy under-table storage or access.
Q: Is it suitable for heavy-duty use?
A: Yes — NSF-certified, durable stainless steel construction makes it ideal for commercial kitchens.
Q: What tasks is it best for?
A: Chopping, slicing, meal assembly, staging dishes, hosting small appliances, and general prep work.
Maintenance Tips
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Clean after each use with warm water and a mild, pH‑neutral detergent using a soft cloth or sponge — avoid abrasive scrubbers or steel wool.
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Rinse thoroughly and dry completely to prevent water spots, mineral deposits, or corrosion.
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Use cutting boards and trivets: never chop directly on the table or place hot pots/pans on the surface to avoid scratches, dents, or heat marks.
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For stuck‑on food or grease, make a gentle paste of baking soda and water and wipe with a soft cloth, then rinse and dry.
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Never use harsh chemicals such as bleach, chlorine-based cleaners, or strong acids/alkalis that can damage stainless steel protective layer.
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Inspect structure periodically: check legs, welds, seams, and shelves for loose parts, rust, or wear; tighten or repair as needed to maintain stability and longevity.
