This stainless steel work table delivers a large prep surface while resisting daily wear, supporting sustained operations with rigid construction designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Wipe the Duke 314-30132-10R stainless steel top with a mild detergent and a soft cloth, rinsing with clean water. Clean the 10" backsplash and marine edge to remove food residue. Brush debris from the galvanized undershelf and posts; wash with warm, soapy water and dry to prevent corrosion. Degrease oven areas and vents regularly to prevent fires. Inspect seals and hardware; replace worn parts to avoid breakdowns and meet CSA and NSF standards.#@@#Additional Info#@#Duke model 314-30132-10R features a 132" x 30" stainless steel work surface, 10" riser, marine edge, galvanized undershelf, 36" height, Type 300 top, NSF certified, 228 pounds, and a durable open-base layout for foodservice.#@@#General Info#@#Description #@#
This stainless steel work table delivers a large prep surface while resisting daily wear, supporting sustained operations with rigid construction designed for continuous use.
The 300 series stainless top measures 132 inches by 30 inches, providing expansive, sanitary workspace that supports multiple stations. Users will find the square flat edge simplify cleanup for rapid turnover.
A 10 inch backsplash riser mounts to the rear of the top to prevent splashover onto walls and equipment. Operators will gain hygiene control and reduced cleaning time from the integrated marine edge that channels liquids back to the work surface.
The undershelf uses galvanized steel and spans the full length to offer structural support and convenient storage. Staff will store bulk items and small equipment close to the work zone while maintaining floor clearance for sanitation.
An open base with galvanized posts provides stable support and allows easy access for cleaning beneath the table. Maintenance teams will perform floor cleaning without moving heavy units, reducing downtime and labor.
The table stands 36 inches high, matching common counter heights for ergonomic food prep and equipment placement. Cooks and servers will maintain consistent workflow and reduce repetitive strain during extended shifts.
This unit confirms compliance with public health and sanitation standards for commercial kitchens. Managers will document regulatory adherence and pass inspections with equipment that meets established safety requirements.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily and remove food debris with a soft cloth and mild detergent to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Sanitize the 300 series top using an approved food‑contact sanitizer; follow dwell times on label. Tighten fasteners weekly and verify legs remain 36" height and level; adjust glides as needed. Clean galvanized undershelf with a nonabrasive cleaner and inspect the 10" backsplash seam for gaps; reseal immediately if found.
