Built for busy kitchens that require continuous, reliable workspace, this 120-inch stainless steel work table combines heavy-duty construction with practical storage to support rigorous daily service. Its 16-gauge 300 series top delivers a durable, sanitary surface sized for large prep runs, while the galvanized undershelf and posts provide organized storage without sacrificing stability or clearance. Operators will appreciate the NSF certification and the flat top design that integrates seamlessly into line layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the work area. Sweep and wipe the stainless steel top with a mild detergent and a soft cloth; rinse and dry to prevent water spots. Clean galvanized undershelf with warm, soapy water and a non-abrasive pad; dry thoroughly. Remove grease from edges and rounded bullnose with degreaser and a soft brush. Inspect seals and mounts; tighten fasteners. Clean weekly or after heavy use to stop bacteria, reduce fire risk, lower energy use, and avoid costly breakdowns.#@@#Additional Info#@#Duke 316-24120 stainless steel work table measures 120" W x 24" D x 36" H with a 16 gauge 300-series top, NSF certified. The galvanized base and undershelf offer durable storage, and the flat top design allows easy access.#@@#General Info#@#Description #@#
Built for busy kitchens that require continuous, reliable workspace, this 120-inch stainless steel work table combines heavy-duty construction with practical storage to support rigorous daily service. Its 16-gauge 300 series top delivers a durable, sanitary surface sized for large prep runs, while the galvanized undershelf and posts provide organized storage without sacrificing stability or clearance. Operators will appreciate the NSF certification and the flat top design that integrates seamlessly into line layouts.
#@@# Top Durability#@#
Engineered with a 16-gauge Type 300 stainless steel top, the surface resists denting and stands up to repeated use in high-traffic environments. Chefs can perform heavy prep directly on the table while maintenance crews disinfect and polish the surface to meet sanitation protocols.
#@@# Full Length Capacity#@#
Measuring 120 inches long and 24 inches deep, the table offers extended continuous workspace that reduces task switching and increases throughput. Kitchen teams can stage multiple stations along the run, enabling simultaneous prep, plating, and staging operations.
#@@# Galvanized Undershelf#@#
The open undershelf construction uses galvanized steel to store bulk supplies and small equipment while keeping the floor area clear. Supervisors will note faster access to commonly used items and improved organization during peak service periods.
#@@# Sanitary Flat Top#@#
A flat top without a backsplash simplifies cleaning and allows close placement to other equipment or island layouts. Sanitation teams will complete wash cycles efficiently, and staff will enjoy unobstructed workflow for rolling carts and sheet pans.
#@@# Rounded Edge Design#@#
Rolled bullnose table edges reduce the risk of snags and provide operator comfort during prolonged tasks that require leaning or sliding trays. Safety officers will register fewer fabric tears and reduced accidental contact injuries.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for food residue and clean with a neutral detergent and warm water to prevent corrosion. Rinse thoroughly and dry with a soft cloth to avoid water spots. Remove the undershelf debris weekly and vacuum posts and corners; tighten bolts quarterly to maintain structural integrity. Sanitize surfaces after heavy use with a food-safe sanitizer that meets CSA or NSF recommendations. Lubricate movable parts sparingly and document maintenance dates.
