This stainless steel work table enhances productivity in high-volume kitchens. Restaurant operators and institutional buyers will find the unit designed for repeated daily use while meeting sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and clear items. Wipe table top and backsplash with mild detergent and a soft cloth; rinse and dry to prevent spots. Scrub undershelf and legs with non-abrasive cleaner; use degreaser on heavily soiled areas. Clean open base and edges to stop grime buildup. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection failures.#@@#Additional Info#@#Duke 314S-24144-5R stainless steel work table measures 144" wide, 24" deep, and 36" high. It has a 5" backsplash, 300-series stainless top, rounded edge, open base, and weighs 276 pounds, ideal for foodservice.#@@#General Info#@#Description #@#
This stainless steel work table enhances productivity in high-volume kitchens. Restaurant operators and institutional buyers will find the unit designed for repeated daily use while meeting sanitation standards.
Engineered for extensive uninterrupted prep area, the table allows chefs to maintain organized workflows and reduce cross-traffic by staging multiple stations effectively.
A backsplash prevents spills and splashes from reaching walls and service corridors during peak production. Kitchen staff protect finishes and simplify cleaning by containing liquids and crumbs on the work surface.
The stainless undershelf spans the full length, offering heavy-duty storage for pans, small equipment, and bulk ingredients. Managers free floor space and improve inventory access while keeping items off the ground for sanitation compliance.
The open base design with stainless posts allows rapid visual inspection and easy floor cleaning beneath the unit. Maintenance crews accelerate sanitation cycles and reduce pest harborage points during routine cleaning.
Rolled bullnose edge conceals sharp seams and resists damage from carts and constant contact, promoting operator safety. Line cooks prevent snags on linens and equipment while the smooth profile aids routine wiping.
Certification confirms material selection and fabrication meet public health standards for commercial kitchens. Procurement teams justify specification decisions with documented compliance for institutional and foodservice environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily and remove food debris with a soft cloth and mild detergent to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Sanitize the work surface after heavy use with an approved food‑contact sanitizer following manufacturer dilution rates. Tighten leg bolts and check undershelf welds monthly; replace damaged fasteners immediately. Maintain the 5" backsplash sealant; reseal gaps using NSF‑listed sealant when needed.
