Handle high-volume prep with a commercial-grade work surface designed for continuous operation and strict sanitation standards. This 144-inch by 24-inch stainless steel table offers a spacious, flat top and a load-bearing undershelf to support heavy pots and frequent staging without sagging. Professional kitchens benefit from NSF certification and Type 300 stainless construction, which resists corrosion and simplifies cleaning for busy staff.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Remove debris, scrub the 300 Series stainless top with a mild detergent and a soft cloth, rinse with clean water, and dry fully to prevent corrosion. Degrease undershelf and open base; wipe posts and rolled edges. Clean condenser coils and vents to improve efficiency and lower energy use. Inspect seals and fasteners; tighten or replace as needed. Schedule routine cleaning to prevent contamination, fires, breakdowns, and inspection failures.#@@#Additional Info#@#Duke's 314S-24144 stainless steel work table is 144" wide, 24" deep, and 36" high. It has a 300-series stainless top, rounded edge, open base with undershelf, NSF certification, and a 218-pound capacity for foodservice prep.#@@#General Info#@#Description #@#
Handle high-volume prep with a commercial-grade work surface designed for continuous operation and strict sanitation standards. This 144-inch by 24-inch stainless steel table offers a spacious, flat top and a load-bearing undershelf to support heavy pots and frequent staging without sagging. Professional kitchens benefit from NSF certification and Type 300 stainless construction, which resists corrosion and simplifies cleaning for busy staff.
#@@# Top Capacity#@#
Engineered as a full-length 144-inch flat top, the surface provides uninterrupted workspace for large-scale prep, plating, and staging. Chefs gain consistent support across the entire table, enabling simultaneous tasks without workstation gaps or instability.
#@@# Undershelf Strength#@#
The integrated stainless steel undershelf offers structural reinforcement and organized storage for pans, bulk ingredients, and equipment. Line cooks can reduce clutter and access supplies quickly, maintaining flow during peak service.
#@@# Height and Clearance#@#
Set at 36 inches high, the table aligns with commercial ergonomic standards to reduce fatigue during extended shifts. Teams maintain proper posture and speed when chopping, assembling, or portioning.
#@@# Sanitation and Compliance#@#
Constructed from Type 300 stainless steel and certified by CSA and NSF, the unit meets regulatory hygiene requirements for institutional kitchens. Managers can maintain audit-ready surfaces that resist microbial buildup and allow for chemical-compatible cleaning.
#@@# Edge Profile#@#
Rounded rolled bullnose edges minimize wear on gloves and clothing, reducing sharp contact points for staff handling endless prep cycles. Safety improves while cleanup remains straightforward along the seamless edge.
#@@# Open Base Design#@#
The open base with stainless posts enables unrestricted access for floor cleaning and mobile storage placement 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#@#Inspect the Duke 314S-24144 table weekly for surface damage and weld integrity; tighten loose fasteners and replace damaged components immediately. Clean the 300 series stainless top with a neutral pH detergent and warm water; rinse and dry to prevent spotting. Sanitize using EPA-registered agents compatible with stainless steel. Remove undershelf items and clean beneath to prevent debris buildup. Lubricate adjustable feet quarterly and verify level to maintain NSF compliance.
