This work table pairs a stainless top with a galvanized open base and undershelf to deliver stable support for prep, staging, and cleaning tasks. Operators gain a workstation that resists corrosion and simplifies daily maintenance while holding up to rigorous service schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Remove debris, scrub the stainless top with mild detergent and a soft cloth, rinse and dry to prevent corrosion. Degrease undershelf and galvanized posts with a commercial degreaser; rinse thoroughly. Inspect seals and backsplash for damage and clean edges with a non-abrasive pad. Clean condenser coils and vents monthly to improve efficiency and reduce fire risk. Record each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Duke model 314-2424-10R stainless steel work table measures 24" x 24" with a 36" height and a 10" marine-edge backsplash. The 14-gauge Type 300 top is NSF-certified, while the galvanized undershelf offers corrosion resistance and easy cleaning.#@@#General Info#@#Description #@#
This work table pairs a stainless top with a galvanized open base and undershelf to deliver stable support for prep, staging, and cleaning tasks. Operators gain a workstation that resists corrosion and simplifies daily maintenance while holding up to rigorous service schedules.
The stainless steel top provides impact resistance and a sanitary surface ideal for repeated food preparation. Crew members will find the square flat edge and riser contain spills and support countertop equipment without deformation.
Certification and stainless composition ensure the surface meets commercial hygiene standards for foodservice environments. Managers can schedule cleaning with confidence knowing the top resists pitting and microbial harboring under standard cleaning protocols.
A galvanized steel open base with undershelf distributes loads evenly while keeping stored items off the floor for access and airflow. Staff can store pans and dry goods on the undershelf while maintaining clear knee and toe space for safe movement.
The table stands high to align with common prep workflows and reduce operator fatigue during extended shifts. Teams will experience consistent workplane height for chopping, plating, and equipment operation.
A backsplash integrated into the riser prevents liquids from reaching walls and equipment behind the table. Line cooks and dish crews will reduce downstream cleaning time and protect adjacent finishes.
Lift-off components and simple construction allow rapid cleaning and inspection of the top, posts, and shelf areas. Maintenance personnel will perform routine checks and sanitation without specialized tools, reducing downtime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect surfaces weekly and remove debris with a pH-neutral detergent and warm water to prevent corrosion and food contamination. Dry all seams and joints after cleaning to avoid standing moisture. Lubricate adjustable feet quarterly and confirm table stays level to maintain ergonomic workflow. Examine the 10" backsplash and welds for cracks; repair or replace damaged seals immediately. Sanitize with a commercial sanitizer following NSF guidelines after each heavy use.
