This stainless steel work table is designed for commercial kitchens, ensuring reliability and precise dimensions. It supports high throughput tasks while maintaining sanitation standards. Contractors, chefs, and facility managers will appreciate its durability and NSF certification that meet regulatory requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work area. Scrub the Duke 36" x 30" stainless table top and 10" backsplash with a mild detergent and warm water, using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Clean undershelf and posts; remove grease from marine edge. Vacuum coils on nearby refrigeration monthly. Inspect seals and tighten fasteners. Regular cleaning removes bacteria, reduces fire risk, lowers energy use, extends equipment life, and helps pass CSA and health inspections.#@@#Additional Info#@#Duke’s 314S-3036-10R stainless steel work table measures 36" x 30", has a 14-gauge top, 10" backsplash, marine edge, and stainless steel undershelf. It stands 36" high, is NSF certified, and supports 96 pounds for prep and storage.#@@#General Info#@#Description #@#
This stainless steel work table is designed for commercial kitchens, ensuring reliability and precise dimensions. It supports high throughput tasks while maintaining sanitation standards. Contractors, chefs, and facility managers will appreciate its durability and NSF certification that meet regulatory requirements.
The stainless steel construction provides a rigid, dent-resistant surface that sustains daily hard use, minimizing flex under loaded pans and equipment for consistent performance.
The design includes a marine edge to protect walls and contain spills, which reduces cleaning time and prevents water intrusion. Operators can maintain hygienic zones more efficiently as the raised edge channels runoff back for quick wiping.
With a spacious top, this table supplies ample staging area for various tasks, allowing staff to execute multiple prep steps simultaneously and increasing throughput during peak service.
The undershelf supports storage of heavy pots and bulk ingredients while keeping the floor clear, optimizing back-of-house organization and reducing trip hazards.
An open base allows easy access for cleaning and sanitation, meeting strict facility hygiene protocols. Maintenance crews can perform mop and steam cleaning without obstructing cabinets.
NSF certification and stainless construction provide documented compliance for commercial foodservice environments, giving procurement teams confidence that the unit meets health code expectations and resists corrosion in dishroom conditions.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the steel top and undershelf weekly for debris and corrosive residue; remove soils with neutral pH detergent and warm water, then rinse thoroughly. Dry surfaces with a microfiber cloth to avoid water spots and reduce bacterial growth. Lubricate adjustable feet monthly and verify level with a spirit level; adjust until the table sits flat. Sanitize contact surfaces after each shift with a food-safe sanitizer per CSA guidelines.
