Built for continuous service in high-demand kitchens, this 96-inch work table pairs a durable 300 series stainless steel top with a galvanized open base and undershelf to support heavy prep workflows. Engineers designed the 10-inch riser with a marine edge and 36-inch depth to keep tools and pans organized while protecting walls and surrounding spaces. Operators gain a robust, NSF certified station that balances corrosion resistance and load capacity for long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and clear the table. Scrub the 300 series stainless top and 10" backsplash with a mild detergent and warm water, using a soft cloth. Rinse and dry to prevent water spots. Remove debris from the galvanized undershelf and wipe posts; avoid abrasive pads on galvanized surfaces. Clean regularly to reduce bacteria, cut grease buildup that can fuel fires, improve appliance efficiency, and help you pass CSA and health inspections. Reassemble when fully dry.#@@#Additional Info#@#Duke's 314-3696-10R 96" work table has a stainless steel top, 10" riser with marine edge, galvanized undershelf, and square flat edge. It measures 96" x 36", stands 36" high, supports NSF-certified workflows, and weighs 207 pounds.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this 96-inch work table pairs a durable 300 series stainless steel top with a galvanized open base and undershelf to support heavy prep workflows. Engineers designed the 10-inch riser with a marine edge and 36-inch depth to keep tools and pans organized while protecting walls and surrounding spaces. Operators gain a robust, NSF certified station that balances corrosion resistance and load capacity for long shifts.
#@@# Stainless Top#@#
The 300 series stainless steel top delivers corrosion resistance and a food-safe surface that cleans quickly. Chefs can perform heavy prep directly on the surface without concern for pitting or staining.
#@@# Extended Work Surface#@#
The 96-inch width and 36-inch depth provide expansive real estate for simultaneous tasks and multiple staff. Teams can stage pans, knives, and small equipment across the length to maintain throughput during peak service.
#@@# Raised Backsplash#@#
The 10-inch riser with marine edge prevents spills and splashes from contacting walls while containing liquids on the work surface. Cleaning crews can wipe surfaces faster, reducing downtime between service periods.
#@@# Galvanized Undershelf#@#
The open galvanized undershelf offers structural support and organized storage for bulk containers or small equipment. Line cooks access stored items quickly while the galvanized finish resists rust from wet storage conditions.
#@@# Open Base Design#@#
The open base simplifies floor cleaning and allows for clear access to the undershelf and legs for sanitation checks. Maintenance teams can inspect and clean beneath the table without moving heavy components.
#@@# NSF Certified Construction#@#
The unit meets NSF certification for commercial use, ensuring compliance with common regulatory requirements. Food service managers receive consistent documentation for inspections and operational audits.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 314-3696-10R work table weekly for surface damage and fastener tightness. Clean the 300 series stainless top with a neutral detergent and warm water, then dry to prevent spotting. Remove debris from the galvanized undershelf and posts; rinse and air-dry. Sanitize contact surfaces after heavy use with an approved food-safe sanitizer at manufacturer concentration. Lubricate adjustable glides quarterly and replace worn seals promptly.
