Optimize prep lines with a durable 108-inch stainless steel work surface that balances capacity and compliance for high-volume kitchens. This unit supports continuous production while maintaining NSF certification and robust construction for daily use in restaurants, hospitals, schools, and catering operations. Installations gain a long, flat workspace and integrated storage that streamline mise en place and reduce service interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Clean the stainless steel top, riser, backsplash, posts, and undershelf with a mild detergent and soft cloth. Rinse with clean water and dry with lint-free towels. Scrub grease from welds and edges with a nylon brush; avoid abrasive pads. Sanitize food-contact surfaces per CSA or local guidelines. Inspect seals and fasteners; tighten or replace as needed. Schedule weekly deep cleans to prevent bacteria, grease buildup, inefficiency, and equipment wear.#@@#Additional Info#@#Duke 314S-30108-5R stainless steel work table measures 108" W x 30" D x 36" H with a 5" riser, open base, stainless undershelf, Type 300 top, NSF certified, 224 pounds, designed for commercial kitchens.#@@#General Info#@#Description #@#
Optimize prep lines with a durable 108-inch stainless steel work surface that balances capacity and compliance for high-volume kitchens. This unit supports continuous production while maintaining NSF certification and robust construction for daily use in restaurants, hospitals, schools, and catering operations. Installations gain a long, flat workspace and integrated storage that streamline mise en place and reduce service interruptions.
#@@# Top Stainless Surface#@#
Engineered from 300 series stainless steel, the top resists corrosion and cleans quickly to meet sanitation protocols. Operators will maintain consistent contact hygiene and handling efficiency during peak shifts.
#@@# Five Inch Backsplash#@#
A 5-inch high backsplash contains spills and prevents runoff to walls and equipment, protecting finishes and limiting cleaning time. Staff benefit from controlled work zones that reduce cross-contamination risks.
#@@# Open Undershelf Storage#@#
An open stainless shelf provides ready access to pans, bins, and small equipment while keeping the floor clear for sanitation. Teams accelerate setup and turnover by staging supplies within arm's reach.
#@@# Square Flat Edge#@#
A square, flat edge presents a true work line for dough rolling, plating, and tray alignment, improving accuracy for repetitive tasks. Personnel experience predictable contact points that reduce slippage and product waste.
#@@# Heavy Duty Base#@#
A stainless base and posts deliver structural stability for heavy loads and repetitive use across long shifts, maintaining level alignment at a height of 36 inches. Maintenance crews will inspect fewer stress points and spend less time on repairs.
#@@# NSF Compliance#@#
Certified to NSF standards, the table supports regulatory inspections and institutional procurement requirements for food preparation surfaces. Facility managers can document compliance without additional modifications.
#@@#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#@#Handle stainless steel surfaces with a soft cloth and a mild, pH-neutral detergent to prevent corrosion and maintain finish. Inspect welds and posts weekly for signs of loosening or wear and tighten fasteners immediately. Sanitize work surfaces after each use with an approved sanitizer following contact-time instructions. Remove and clean the undershelf and riser periodically to avoid debris buildup. Level the unit during installation and verify CSA or NSF markings during routine audits.
