Stop sacrificing temperature for throughput. This gas-powered steamtable ensures consistent hot food holding across five 12" x 20" pans, offering operator control via individual valve adjustments and a durable stainless steel surface with an integrated carving board. Built for high-volume kitchens, it supports continuous service in restaurants, cafeterias, hospitals, and campus dining with modular station compatibility and an open base for storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit fully. Remove pans and wipe wells with mild detergent and warm water; rinse and dry. Clean stainless top and 1/2" poly carving board with non-abrasive cleaner. Vacuum or brush condenser areas and undershelf to remove debris. Inspect valve controls and pilot assemblies; remove grease with suitable degreaser. Reinstall dry pans and reconnect gas. Regular cleaning prevents contamination, fires, efficiency loss, and inspection failures.#@@#Additional Info#@#The Duke 305 AeroHot steamtable features five 12" x 20" gas-powered wells, adjustable controls, a 72.38" x 22.44" stainless steel top, 7" poly carving board, open base, UL EPH and CSA STAR certification, and weighs 166 pounds.#@@#General Info#@#Description #@#
Stop sacrificing temperature for throughput. This gas-powered steamtable ensures consistent hot food holding across five 12" x 20" pans, offering operator control via individual valve adjustments and a durable stainless steel surface with an integrated carving board. Built for high-volume kitchens, it supports continuous service in restaurants, cafeterias, hospitals, and campus dining with modular station compatibility and an open base for storage.
#@@# Five Pan Capacity#@#
The unit holds five 12" x 20" pans across a 72.38" width, enabling multiple entrees or sides to be held simultaneously. Operators can stage 38 pounds per pan on average density products, ensuring continuous service and fewer replenishment cycles.
#@@# Individual Valve Control#@#
Each well features an adjustable gas valve and pilot light for precise temperature control of different menu items. Chefs maintain target temperatures without cross-heat interference, reducing food waste and ensuring food safety.
#@@# Stainless Top With Board#@#
A 1/2" thick, 7" wide poly carving board integrates with the stainless steel surface for portioning and plating tasks. The corrosion-resistant top simplifies cleaning and offers a durable prep area for heavy use.
#@@# Open Base Storage#@#
The open base design with undershelf provides storage for pans, trays, and utensils, reducing steps during service and simplifying inventory access. Staff can quickly retrieve supplies while maintaining sightlines for cleaning verification.
#@@# Stationary Modular Design#@#
The modular design fits into service lines and pairs with adjacent equipment to form a coordinated station. Facilities benefit from predictable dimensions—72-3/8" W x 22-7/16" D x 34" H—for kitchen flow and ADA-compliant counters.
#@@# Commercial Gas Operation#@#
Natural gas operation delivers steady heat for extended holding in busy environments, with UL EPH and CSA STAR listings for commercial safety.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Duke 305 AeroHot steamtable by draining and flushing reservoirs weekly to prevent scale. Descale every three months with an approved solution. Inspect burner orifices monthly, clean debris with a soft brush, and check pilot lights. Clean stainless steel with neutral detergent and nonabrasive cloth. Check gas connections quarterly, tighten fittings, and replace worn gaskets to maintain temperature control.
