Handle heavy prep volume without sacrificing workspace integrity with a commercial work table engineered for daily use in high-demand kitchens. Two-layer construction maximizes usable area while maintaining rigidity and serviceability, supporting continuous operations in restaurants, cafeterias, hospitals, and catering facilities. Designed for foodservice professionals, this unit combines a robust stainless steel top with a corrosion-resistant galvanized base to deliver consistent performance under heavy loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top and riser with mild detergent and warm water using a soft cloth. Scrub the galvanized undershelf and posts with a non-abrasive brush and rinse. Dry all surfaces to prevent corrosion. Clean rounded bullnose edges and 1-1/2" backsplash to remove grease. Inspect seals and hardware; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Duke’s 314-3660-2R work table features a 60" x 36" 14-gauge Type 300 stainless steel top, 1-1/8"H riser, and 1-1/2" backsplash.#@@#General Info#@#Description #@#
Handle heavy prep volume without sacrificing workspace integrity with a commercial work table engineered for daily use in high-demand kitchens. Two-layer construction maximizes usable area while maintaining rigidity and serviceability, supporting continuous operations in restaurants, cafeterias, hospitals, and catering facilities. Designed for foodservice professionals, this unit combines a robust stainless steel top with a corrosion-resistant galvanized base to deliver consistent performance under heavy loads.
#@@# Top Durability#@#
Specify a 14 gauge Type 300 stainless steel top that resists denting and stands up to repeated cleaning cycles. Installers and staff will appreciate the 36-inch deep surface and 60-inch width that accommodate prep equipment and full sheet pans without crowding.
#@@# Secure Backsplash#@#
Include a 1-1/8 inch high riser plus a 1-1/2 inch backsplash/upturn to protect walls and contain spills during rapid prep. Maintenance crews will find fewer water and food intrusion points, reducing cleaning time and the risk of wall damage.
#@@# Rounded Edge#@#
Choose a rounded rolled bullnose edge that reduces injury risk and prevents material snags during handling. Line cooks will move pans and trays along the edge smoothly while sanitation staff clean without catching debris.
#@@# Galvanized Base#@#
Rely on an open base with a galvanized undershelf and posts that resist corrosion where humidity and wet cleaning occur. Managers will benefit from the shelf capacity that organizes bulk pans and storage while preserving structural stability.
#@@# NSF Compliance#@#
Count on NSF certification that aligns with health code expectations for commercial kitchens and institutional foodservice. Procurement teams will document compliance easily when planning inspections and audits.
#@@# Work Height#@#
Set the unit at a 36-inch high working plane optimized for ergonomic prep tasks and heavy-duty use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 314-3660-2R work table weekly for loose fasteners and surface damage. Remove debris and sanitize the 14 gauge 300 series stainless steel top using a neutral pH cleaner; rinse with potable water and dry with a microfiber cloth to prevent spotting. Tighten galvanized undershelf connections and check posts for corrosion; apply approved metal protectant where needed. Verify level and secure floor anchors to maintain stability and NSF compliance.
