Stop compromising workspace efficiency for temporary solutions. This commercial work table features a continuous 120" stainless steel top paired with a robust galvanized base, ensuring sustained production in institutional and commercial kitchens. It guarantees consistent performance over long service periods, meeting operational standards and regulatory expectations for durable, sanitary prep surfaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment before cleaning. Remove items from the table and wipe the 300 Series stainless top with a mild detergent and soft cloth. Scrub the 5" backsplash and rounded bullnose edge to remove grease. Clean galvanized undershelf and posts with non-abrasive cleaner, rinse and dry. Sanitize food contact surfaces per CSA or local guidelines. Inspect seals and fasteners. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Duke's 314-36120-5R work table has a 120" x 36" stainless steel top, 5" riser, rounded edge, open galvanized base with undershelf, NSF certification, 36" height, and weighs 285 pounds, ideal for foodservice use.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for temporary solutions. This commercial work table features a continuous 120" stainless steel top paired with a robust galvanized base, ensuring sustained production in institutional and commercial kitchens. It guarantees consistent performance over long service periods, meeting operational standards and regulatory expectations for durable, sanitary prep surfaces.
#@@# Top Stainless Steel Surface#@#
The 300 series stainless steel top offers a corrosion-resistant, food-contact surface designed for continuous use. Operators can maintain sanitation with minimal effort, as the material resists pitting and cleans easily with standard detergents and sanitizers.
#@@# Long Workspace#@#
A 120-inch long top provides an extended continuous work area that accommodates multiple stations and simultaneous tasks. Chefs and prep staff can reduce cross-traffic and increase throughput by arranging equipment, pans, and prep tools across the entire span.
#@@# 5-Inch Backsplash#@#
An integrated 5-inch riser backsplash prevents liquids and solids from migrating to walls or floor junctions, simplifying compliance with health codes. Kitchen teams can protect finishes and wall surfaces while maintaining a cleaner work zone during peak shifts.
#@@# Galvanized Undershelf#@#
The undershelf and posts utilize galvanized construction to offer structural support and corrosion resistance in humid or wet environments. Managers gain additional storage capacity for pans and dry goods without sacrificing load capacity or introducing rust-prone components.
#@@# Rounded Bullnose Edge#@#
The rounded, rolled edge reduces sharp contact points and directs spills toward the front for controlled cleaning. Staff will experience fewer snags on linens and equipment while custodial cycles efficiently handle residue removal.
#@@# Open Base Configuration#@#
An open base with undershelf allows for quick visual inspection and straightforward sanitation beneath the table.
#@@#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#@#Refer to the Duke 314-36120-5R specifications for routine maintenance. Inspect welds, backsplash, undershelf, and posts weekly for corrosion or deformation. Clean the 300 Series stainless steel top after each shift with a neutral detergent and soft cloth; rinse with potable water and dry to avoid spotting. Sanitize per facility protocol before food contact. Tighten fasteners monthly and ensure the table remains level. Replace damaged seals or components immediately to maintain NSF compliance.
