Unit carries NSF certification and uses Type 300 stainless steel suitable for food contact areas and institutional kitchens. Facility managers will meet inspection requirements while supporting continuous operation with a 130 pounds unit weight that balances portability and stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table of debris. Scrub the 72" x 30" stainless top with a mild detergent and warm water, rinse and dry to prevent spots. Clean undershelf and posts with same solution; dry to stop corrosion. Degrease oven vents and hoods weekly to reduce fire risk. Vacuum condenser coils and clean seals to improve efficiency and reduce bills. Use NSF-safe cleaners, inspect wear, and document cleaning to pass CSA and health inspections.#@@#Additional Info#@#Duke’s 314S-3072 72" stainless steel work table features a 72" x 30" 14-gauge Type 300 top with a rounded edge, open undershelf, 36" height, and NSF certification; it offers a 130-pound prep surface for foodservice use.#@@#General Info#@#Description #@#
Unit carries NSF certification and uses Type 300 stainless steel suitable for food contact areas and institutional kitchens. Facility managers will meet inspection requirements while supporting continuous operation with a 130 pounds unit weight that balances portability and stability.#@@#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#@#Please follow cleaning and inspection protocols to maintain the Duke 314S-3072 work table's performance. Remove debris and wash the 72" x 30" stainless steel top with pH-neutral detergent and warm water after each shift; rinse and dry to prevent spotting. Sanitize surfaces with an approved food-contact sanitizer per label directions. Inspect bullnose edges, posts, and undershelf weekly for dents or loose fasteners; tighten hardware to specs.
