Blue Air EW3024 24" x 30" Deep Stainless Steel Work Table with Adjustable Undershelf

The EW3024 is 30" deep instead of 24", while staying only 24" wide. That means it takes up the same amount of wall length as a small filler table but gives you a working surface deep enough to hold a full-size 18" x 26" sheet pan crosswise with clear deck behind it. Blue Air builds it on the EW30 platform, which shares the same 16-gauge 430 stainless top, galvanized undershelf and 34" height as the shallower EW24 tables.

It is 16-gauge, 430 series stainless steel with a high-polished finish. 430 is a ferritic chromium grade — magnetic, corrosion-resistant enough for daily kitchen duty and less expensive than 304 — and the high polish means spills wipe away instead of catching in a brushed grain. Underneath, three hat channels run across the deck so the extra depth does not translate into flex.

The galvanized steel undershelf is adjustable in height on the legs, so you can raise it for headroom under the top or lower it to clear tall containers. It runs the full 24" x 30" footprint, which is deep enough to store full-size sheet pans and hotel pans flat rather than only half-size items.

No — Blue Air specifies the EW series with a plain flat top and no backsplash. That makes the table usable from any of its four sides and lets you place it as a free-standing island or push it in from either orientation. If it is going behind a sink or another wet station where splash needs to be contained, plan on a separate wall-mounted splash panel.

The table measures 24" wide by 30" deep by 34" high, or 610 mm by 762 mm by 864 mm, and weighs 48 lbs net and 52 lbs crated. The 34" figure is standard commercial counter height, and the threaded bullet feet let you fine-tune it up or down to line up with adjacent equipment on an uneven floor.

Yes. The EW3024 carries NSF certification, which means NSF International has evaluated its materials, construction and finish against the applicable food-equipment standard for cleanability and sanitation. That listing is normally required by health departments and local codes for any surface used to handle open food.