Built for rigorous commercial kitchens, this 60-inch work table features a 300 series stainless steel top paired with a galvanized open base, providing durable support for teams preparing high volumes of food. Engineers designed the flat, 24-inch deep top with a rounded bullnose edge to resist corrosion and simplify cleanup, enabling a steady workflow in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris with a soft brush, then use a mild detergent solution on the stainless top and undershelf with a non-abrasive cloth. Rinse with clean water and dry immediately to prevent corrosion. Clean condenser coils and vents monthly to maintain efficiency. Scrub grease from oven exteriors and vent hoods with a degreaser; rinse and dry. Inspect seals and fasteners; tighten or replace as needed. Sanitize food contact areas per CSA guidelines.#@@#Additional Info#@#Duke model 314-2460 is a 60" x 24" work table with a 14/300 stainless steel top, 18 gauge construction, rounded edge, open galvanized base, undershelf, and 36" height.#@@#General Info#@#Description #@#
Built for rigorous commercial kitchens, this 60-inch work table features a 300 series stainless steel top paired with a galvanized open base, providing durable support for teams preparing high volumes of food. Engineers designed the flat, 24-inch deep top with a rounded bullnose edge to resist corrosion and simplify cleanup, enabling a steady workflow in demanding environments.
#@@# Stainless Top#@#
The 18-gauge Type 300 stainless steel top resists staining and oxidation while offering a sanitary work surface certified to NSF standards. Operators benefit from a rigid, easy-to-sanitize plane that withstands repeated cleaning and the placement of hot equipment.
#@@# Flat Work Surface#@#
A 24-inch deep, flat top without a backsplash maximizes usable area for prep tasks and equipment staging while eliminating hard-to-clean corners. Chefs enjoy uninterrupted space that accommodates sheet pans, small appliances, and bulk assembly operations.
#@@# Galvanized Undershelf#@#
The galvanized undershelf provides substantial storage beneath the work surface for dry goods, cookware, or utility trays while protecting stored items from floor moisture. Staff can access inventory quickly, reducing steps and enhancing station efficiency during peak service.
#@@# Open Base Design#@#
An open base with galvanized posts allows for visual inspection and floor cleaning beneath the table, preventing debris buildup. Maintenance crews can complete sanitation cycles more efficiently, and managers can maintain kitchen hygiene with minimal disruption.
#@@# Rounded Edge#@#
The rolled bullnose edge minimizes sharp corners that can wear on garments and slow handling, improving operator safety during continuous use. Line cooks experience smoother, more ergonomic contact when sliding pans or transferring items.
#@@# Commercial Height#@#
At 36 inches tall, the unit matches standard counter heights for ergonomic prep and equipment compatibility across professional kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for debris and wipe with neutral pH detergent and warm water to prevent corrosion. Remove grease and food particles from the bullnose edge using a soft brush; avoid steel wool to prevent scratching. Clean the galvanized undershelf and posts with mild detergent, rinse, and dry to prevent galvanic reaction. Verify level at 36" height and adjust legs for even load distribution. Replace worn seals and tighten fasteners monthly.
