Count on consistent workflow and durable performance with a heavy-duty stainless steel work table engineered for continuous kitchen operations. This 132-inch wide, 30-inch deep station provides a food-safe 300 series top and a 36-inch work height that aligns with commercial prep standards. Owners and managers will appreciate NSF certification and an open undershelf that organizes volume supplies without compromising access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the work surface. Use a mild detergent and warm water to scrub the 300-series stainless top, riser, backsplash, and undershelf with a soft cloth. Rinse thoroughly and dry with lint-free towels to prevent spots. Remove grease from corners and undershelf supports to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Clean coils and vents regularly to improve efficiency and prevent breakdowns. Sanitize food-contact surfaces before use.#@@#Additional Info#@#Duke 314S-30132-5R stainless steel work table is 30" deep, 132" wide, with a 5" backsplash and 36" height. The NSF-certified 300-series top and stainless undershelf support 266 pounds, ideal for high-volume kitchens.#@@#General Info#@#Description #@#
Count on consistent workflow and durable performance with a heavy-duty stainless steel work table engineered for continuous kitchen operations. This 132-inch wide, 30-inch deep station provides a food-safe 300 series top and a 36-inch work height that aligns with commercial prep standards. Owners and managers will appreciate NSF certification and an open undershelf that organizes volume supplies without compromising access.
#@@# Stainless Worktop#@#
The 300 series stainless top resists corrosion and allows repeated cleaning cycles without surface degradation. Operators achieve sanitary prep conditions while maintaining a flat, stable area for slicing, plating, and staging large runs.
#@@# Extended Length#@#
A 132-inch span creates uninterrupted staging for multi-station workflows and assembly line tasks. Chefs and line staff reduce handoffs and bottlenecks by colocating tasks across a single continuous surface.
#@@# Raised Backsplash#@#
The 5-inch backsplash contains spills and protects wall finishes during heavy use. Maintenance crews limit cleanup time and reduce risks of moisture damage to adjacent surfaces.
#@@# Open Undershelf#@#
A full-length stainless undershelf stores bulk pans and dry goods within arm's reach while leaving floor space clear for sanitation. Supervisors gain quick inventory access, and staff maintain faster turnover between courses.
#@@# Rounded Bullnose Edge#@#
The rolled bullnose edge improves operator comfort and minimizes wear on soft goods that rest against the tabletop. Line cooks work longer without edge-related snags, and equipment sits flush without sharp contact points.
#@@# Commercial Height#@#
A 36-inch working height conforms to industry ergonomics for standing prep tasks and equipment placement. Teams lower repetitive strain and sustain consistent portioning and plating speeds.
#@@#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#@#Clean the Duke 314S-30132-5R work table weekly for hygiene and performance. Wipe the stainless steel top and riser with neutral pH detergent and warm water; rinse thoroughly. Sanitize surfaces with an EPA-registered food-contact sanitizer per label instructions. Remove the undershelf and scrub posts and seams to prevent buildup. Inspect the backsplash and bullnose edge for dents or loose welds; tighten fasteners and repair damage. Level the table and check NSF compliance stickers.
