Built for continuous service in high-traffic kitchens, this 108-inch work table combines a Type 300 stainless steel top with a galvanized open base, providing a durable prep space that meets NSF standards. Operators benefit from a full-width surface and a raised 1-1/8 inch riser for organized staging, while the galvanized undershelf keeps supplies off the floor, enhancing line flow and maintaining sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food and tools. Scrub the stainless steel top and riser with a mild detergent and warm water using a non-abrasive cloth. Rinse and dry to prevent corrosion. Clean galvanized undershelf and posts with a neutral pH cleaner; avoid strong acids. Degrease oven hoods and vents regularly to prevent fires. Vacuum condenser coils and check seals for wear to save energy and avoid breakdowns. Log cleaning dates for CSA inspections.#@@#Additional Info#@#Duke’s 314-24108-2R work table is 108" W x 24" D x 36" H with a 14/300 stainless steel top, 1-1/8" riser, and 1-1/2" backsplash. It has a galvanized base and undershelf for support, is NSF certified, and weighs 201 pounds.#@@#General Info#@#Description #@#
Built for continuous service in high-traffic kitchens, this 108-inch work table combines a Type 300 stainless steel top with a galvanized open base, providing a durable prep space that meets NSF standards. Operators benefit from a full-width surface and a raised 1-1/8 inch riser for organized staging, while the galvanized undershelf keeps supplies off the floor, enhancing line flow and maintaining sanitation.
#@@# Top Durability#@#
Engineered with a 300 series stainless steel top, this unit resists corrosion and allows direct food contact without coating. Chefs achieve consistent prep performance and simplified cleaning with a flat square edge that prevents accumulation and supports the safe transfer of pans and trays.
#@@# Full Width Workspace#@#
Measuring 108 inches wide and 24 inches deep, the table offers an extended work plane for simultaneous tasks and multiple stations. Kitchen managers can reduce congestion and improve throughput by designating specific zones for chopping, plating, and assembly.
#@@# Raised Riser#@#
The 1-1/8 inch high riser and 1-1/2 inch backsplash direct splashes away from the main surface, protecting walls from spills. Line staff maintain cleaner walls and recover more quickly between peak service periods thanks to controlled runoff.
#@@# Galvanized Undershelf#@#
A galvanized undershelf and posts provide robust storage below the top while keeping items elevated above the floor. Maintenance teams appreciate the corrosion-resistant base that withstands wet mopping and routine sanitation procedures.
#@@# Open Base Design#@#
The open base allows easy access for manual cleaning and quick retrieval of stored cookware and ingredients. Supervisors can minimize downtime during shift changes since staff can access supplies without moving equipment.
#@@# NSF Compliance#@#
Certified to NSF standards, this table meets regulatory requirements for commercial kitchens and institutional facilities.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 314-24108-2R work table weekly for loose fasteners and damaged welds; tighten bolts and repair welds immediately to prevent structural failure. Clean the Type 300 stainless steel top with a pH-neutral detergent and warm water after each shift; rinse and dry to avoid spotting. Degrease undershelf and galvanized posts with a mild alkaline cleaner; rinse thoroughly. Sanitize surfaces per CSA and local codes. Level the 108" unit and torque legs to maintain stability.
