Stop sacrificing durability for affordability. This stainless work table delivers a heavy-duty, NSF-certified platform that supports sustained kitchen throughput while resisting corrosion and standing up to daily sanitation protocols. Designed for high-volume operations, this unit provides a hygienic preparation surface, integrated riser, and substantial storage capacity to streamline service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top and riser with mild detergent and warm water; scrub seams and backsplash with a soft brush. Rinse and dry to prevent corrosion. Clean galvanized undershelf and posts with non-abrasive cleaner; avoid strong acids. Inspect seals and fasteners; tighten as needed. Sanitize food-contact surfaces per CSA guidelines. Clean coils and vents on refrigeration and exhaust systems to reduce fire risk and improve efficiency.#@@#Additional Info#@#Duke's 108" W galvanized-base work table has a 300-series stainless steel top with a 5" backsplash, 108" x 36" footprint, galvanized undershelf, open base, NSF certification, and a 259 lbs weight rating for foodservice use.#@@#General Info#@#Description #@#
Stop sacrificing durability for affordability. This stainless work table delivers a heavy-duty, NSF-certified platform that supports sustained kitchen throughput while resisting corrosion and standing up to daily sanitation protocols. Designed for high-volume operations, this unit provides a hygienic preparation surface, integrated riser, and substantial storage capacity to streamline service flow.
#@@# Stainless Top#@#
The 300 series stainless steel top resists corrosion and simplifies cleaning for consistent hygiene. Chefs gain a sanitary work surface that tolerates frequent washdowns and contact with acids, salts, and oils without compromising structural integrity.
#@@# Full-Length Riser#@#
A 5" high riser protects walls and prevents splashes from reaching vertical surfaces, reducing cleaning cycles and sanitation risks. Staff maintain a neat prep area while complying with health codes that require containment of spills.
#@@# Galvanized Undershelf#@#
Galvanized construction on the undershelf minimizes surface oxidation in the storage zone, extending service life under wet or humid conditions. Line cooks store bulk supplies and small equipment on a stable shelf that resists rust where stainless access would add cost.
#@@# Open Base Design#@#
An open base with galvanized posts provides unrestricted access for floor cleaning and equipment maneuvering. Managers achieve faster sanitation and mobile equipment placement without disassembly or obstruction.
#@@# Work Surface Dimensions#@#
At 108 inches wide by 36 inches deep and 36 inches high, the table supplies expansive prep real estate for multiple operators and large-scale tasks. Kitchens reduce bottlenecks by staging ingredients, pans, and assembly tasks along a single continuous surface.
#@@# NSF Certification#@#
NSF certification verifies that materials and fabrication meet regulatory standards for food contact and sanitary design.
#@@#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#@#Inspect welded joints and fasteners weekly; tighten loose bolts and replace corroded hardware immediately. Clean the 300 Series stainless top with a neutral pH cleaner and soft cloth after each shift to prevent staining. Remove the galvanized undershelf and scrub with mild detergent; rinse and dry to avoid galvanic corrosion. Verify 5" backsplash seals and door clearances monthly. Lubricate adjustable feet and level the table to maintain NSF compliance and stable work surfaces.
