Built for continuous service in commercial kitchens, this stainless work table combines durable construction with a practical footprint to support prep, plating, and staging operations. The 36 by 36 inch top delivers a stable, flat surface for heavy-duty tasks, while the open undershelf provides organized storage that keeps tools and pans within reach. Operators will appreciate the NSF certification and Type 300 stainless throughout, which simplify sanitation and compliance under demanding use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food and trays. Scrub stainless steel surfaces with mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent spotting. Degrease ovens and vents with an appropriate solvent, then wipe residue and inspect filters. Vacuum condenser coils and clean refrigeration gaskets. Sanitize food-contact areas with an EPA-registered sanitizer. Record cleaning dates and corrective actions to meet CSA and health inspections.#@@#Additional Info#@#Duke 314S-3636 stainless steel work table features a 36" x 36" 14-gauge Type 300 top with a rounded bullnose edge and open undershelf; NSF certified, flat top design, 36" height, 87 pounds, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this stainless work table combines durable construction with a practical footprint to support prep, plating, and staging operations. The 36 by 36 inch top delivers a stable, flat surface for heavy-duty tasks, while the open undershelf provides organized storage that keeps tools and pans within reach. Operators will appreciate the NSF certification and Type 300 stainless throughout, which simplify sanitation and compliance under demanding use.
#@@# Top Surface#@#
The 14 gauge 300 series stainless top resists dents and maintains a consistent work plane under frequent use. Chefs can perform heavy chopping and assembly without concern for warping, while rounded rolled edges enhance safety and reduce wear on linens.
#@@# Undershelf Storage#@#
The stainless steel undershelf creates a dedicated storage zone that keeps supplies off the floor and within arm’s reach. Staff shorten prep cycles by staging pans and containers beneath the table, improving line speed and floor organization.
#@@# Open Base Design#@#
An open base with stainless posts facilitates rapid cleaning and allows floor mops to pass under the unit without obstruction. Managers reduce downtime for sanitation and maintain visible inspection access during health inspections.
#@@# Dimensions And Footprint#@#
The table measures 36 inches wide by 36 inches deep and stands 36 inches high, providing a compact footprint that fits service lines and small prep stations. Planners can place multiple units side by side to create continuous work surfaces while preserving aisle clearance.
#@@# Edge Construction#@#
The rounded or bullnose edge reduces risk of snags and supports safe transfer of pans and trays across the surface. Staff experience fewer tears to packaging and gloves, and the smooth contour simplifies wipe-downs.
#@@# Regulatory Compliance#@#
The unit carries NSF certification and uses Type 300 stainless, supporting food safety protocols and corrosion resistance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel work table daily for soil and food residue to prevent corrosion and bacterial growth. Use a soft cloth and mild detergent in warm water; rinse with clean water and dry immediately to avoid water spots. Clean undershelf and posts with the same solution. Check rounded bullnose edges for dents and file burrs to preserve NSF compliance. Verify level and tighten fasteners monthly. Sanitize surfaces per local health codes after cleaning.
