Outfit a production kitchen for steady prep and strict sanitation with a commercial work table engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the area. Remove debris and wash the 84" x 36" stainless top and 1-1/8" riser with a mild detergent and warm water, using a soft cloth. Rinse and dry to prevent spotting. Scrub the galvanized undershelf and posts with a non-acidic cleaner; rinse thoroughly. Inspect the 1-1/2" backsplash seals and tighten fasteners. Clean daily to reduce bacteria, lower fire risk from grease, cut energy use, prevent breakdowns, and meet CSA and NSF standards.#@@#Additional Info#@#The Duke 314-3684-2R stainless work table features an 84" x 36" Type 300 stainless top, 1-1/8" H riser, 1-1/2" backsplash, open galvanized base with undershelf, NSF certification, and a 36" work height for foodservice prep and storage.#@@#General Info#@#Description #@#
Outfit a production kitchen for steady prep and strict sanitation with a commercial work table engineered for continuous service.
The integrated 1-1/2 inch backsplash and upturn protect walls and simplify wipe-down at the rear of the table. Facilities preserve wall finishes and prevent fluid migration during heavy-duty prep operations. This design ensures that the workspace remains efficient and hygienic, crucial for high-demand kitchen environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect the Duke 314-3684-2R work table weekly for loose fasteners and bent edges, tightening hardware and straightening as needed to maintain NSF compliance. Clean the 300 series stainless top after each service using a pH-neutral detergent and soft cloth; rinse with warm water and dry to prevent water spots. Remove and wash galvanized undershelf with mild soap, dry thoroughly to avoid corrosion. Lubricate adjustable foot pads quarterly and replace seals if wear appears.
