Stop compromising workspace durability for cost savings. This stainless steel work table delivers a continuous, NSF-certified prep surface across a full 120 inches while maintaining a compact 24-inch depth, enabling long runs of organized production without sacrificing structural integrity or sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Degrease oven hoods and vents with an approved solvent; wipe until clear. Clean undershelf and posts with non-abrasive cleaner and dry. Inspect seals and fasteners; tighten or replace as needed. Schedule regular coil and backsplash cleaning to reduce fire risk, lower bills, and pass inspections.#@@#Additional Info#@#Duke’s 316-24120-2R stainless work table is 120" x 24" with a 36" height, 16-gauge stainless top, 1.5" backsplash, rounded edge, galvanized undershelf, and open base; NSF certified, rated 225 pounds for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising workspace durability for cost savings. This stainless steel work table delivers a continuous, NSF-certified prep surface across a full 120 inches while maintaining a compact 24-inch depth, enabling long runs of organized production without sacrificing structural integrity or sanitation.
#@@# Stainless Top#@#
The Type 300 stainless top uses 16 gauge material to resist corrosion and sustain repeated daily use in commercial kitchens. Buyers will find that the flat, continuous surface simplifies cleaning and supports consistent food safety practices.
#@@# Extended Length#@#
A 120-inch width provides extended linear workspace suited for assembly lines, plating stations, or multiple operators. Managers can configure long production flows and reduce bottlenecks by placing tools and small equipment along a single uninterrupted surface.
#@@# Space Efficient Depth#@#
The 24-inch depth optimizes aisle clearance while still accommodating standard pans and cutting boards. Operators retain freedom of movement in tight kitchens while keeping essential prep items within reach.
#@@# Undershelf Storage#@#
A galvanized undershelf spans the table to store bulk supplies and reduce clutter on the top surface. Staff access stored pans and dry goods quickly, which improves turnover and keeps the primary work area clear for safe handling.
#@@# Raised Backsplash#@#
An integrated 1.5-inch backsplash and 1-1/8-inch riser protect adjacent walls and prevent spillover during prep tasks. Maintenance crews will find reduced wall cleaning time and fewer moisture-related stains over the long term.
#@@# Rounded Edge#@#
The rolled bullnose edge reduces the risk of snags on linens and provides a smooth contact line for hand work and equipment placement. Line cooks appreciate the ergonomic detail during high-volume shifts and the reduced wear on utensils.
Construction conforms to NSF standards, and the unit ships with a galvanized base and posts to balance corrosion resistance and cost.
#@@#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 316-24120-2R work table weekly for weld integrity and fastener tightness, tightening loose hardware with appropriate tools. Clean the 16 gauge Type 300 stainless top using a neutral detergent and soft cloth; rinse and dry to prevent spotting. Remove debris from the galvanized undershelf and treat abrasion with a zinc-rich touchup. Verify the 1.5" backsplash seal and level the 36" high table to maintain NSF compliance and safe food prep surfaces.
