Outfit your kitchen with a durable, large-format stainless steel work table designed for continuous use in high-volume operations. This 96-inch platform offers a stable, flat top that supports heavy prep workflows while resisting corrosion and cleaning chemicals. Tailored for institutional and commercial settings, the unit meets NSF criteria and supports teams handling large quantities of product each shift.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the tabletop. Wipe the 300 Series stainless top with mild detergent and warm water using a soft cloth. Clean the undershelf, posts, and edges; rinse and dry to prevent corrosion. Remove grease from joints and seams with a CSA-approved degreaser. Clean condenser coils and vents on nearby appliances to reduce energy use. Inspect seals and fastenings; tighten or replace parts to prevent failures.#@@#Additional Info#@#Duke 314S-3696 stainless steel work table measures 96" x 36", has a 36" high stainless top with rounded edge, open base with undershelf, NSF certified, flat top, and a 204-pound weight rating for commercial kitchens.#@@#General Info#@#Description #@#
Outfit your kitchen with a durable, large-format stainless steel work table designed for continuous use in high-volume operations. This 96-inch platform offers a stable, flat top that supports heavy prep workflows while resisting corrosion and cleaning chemicals. Tailored for institutional and commercial settings, the unit meets NSF criteria and supports teams handling large quantities of product each shift.
#@@# Top Load Capacity#@#
Engineers specify a heavy-gauge stainless top that sustains high point loads and rolling traffic from carts. Operators will notice consistent flatness across the full 96 inches, enabling accurate portioning and assembly without sag or flex during peak service hours.
#@@# Open Undershelf Storage#@#
Designers integrated a full-width stainless undershelf to maximize storage density beneath the work surface. Staff can store pans, dry goods, and small equipment within easy reach, reducing trips across the kitchen and improving prep cycle times.
#@@# Solid Stainless Construction#@#
Manufacturers use Type 300 stainless steel for both the top and base, providing chemical resistance and a hygienic contact surface. Cleaning crews can quickly remove soils and maintain the sanitary conditions required by institutional foodservice regulations.
#@@# Rounded Bullnose Edge#@#
Fabricators formed a rolled bullnose edge to eliminate sharp corners and reduce wear on sheet pans and tools. Line cooks benefit from safer handling during continuous leaning and sliding tasks, while maintenance staff report fewer edge-related dents.
#@@# Exact Height Specification#@#
Planners will appreciate the 36-inch working height that aligns with standard ergonomic guidelines for prolonged standing tasks. Teams experience reduced fatigue and improved workflow when counters match prep and assembly motions.
#@@# Flat Top Configuration#@#
Project managers receive a flat top without a backsplash for installations that require unobstructed access from all sides.
#@@#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#@#Inspect the Duke 314S-3696 work table weekly for loose welds, fasteners, and leg alignment to ensure safety. Clean the stainless steel top with neutral pH detergent and warm water; rinse and dry to prevent spotting. Remove debris from the bullnose edge and undershelf; sanitize surfaces with a food-safe sanitizer per CSA and NSF protocols. Lubricate adjustable feet and tighten brackets monthly. Replace damaged gaskets or corroded parts immediately.
