This commercial work table delivers a large, sanitary prep surface with industrial-grade construction to support continuous kitchen operations. Designed for food service professionals, the unit combines a heavy-duty stainless top with a galvanized base to balance corrosion resistance and structural strength.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table of tools and food. Remove loose debris with a soft brush, then wash the 72" stainless top and 1-1/8" riser using a mild detergent and warm water. Rinse thoroughly and dry with a clean cloth to prevent water spots. Scrub the galvanized undershelf and posts with a non-abrasive pad and neutral cleaner; rinse and dry. Inspect seals and fasteners; tighten if needed. Clean regularly to control bacteria, reduce grease buildup, lower energy use, and ensure CSA/NSF compliance.#@@#Additional Info#@#Duke 316-2472-2R 72" work table features a 16 gauge 300 series stainless steel top with 1-1/8"H riser and 1-1/2" backsplash, a galvanized open base with undershelf, 36" height, rounded bullnose edge, NSF certified, and weighs 132 pounds.#@@#General Info#@#Description #@#
This commercial work table delivers a large, sanitary prep surface with industrial-grade construction to support continuous kitchen operations. Designed for food service professionals, the unit combines a heavy-duty stainless top with a galvanized base to balance corrosion resistance and structural strength.
The 16 gauge, Type 300 stainless top provides a corrosion-resistant, NSF-certified work area that resists stains and supports frequent cleaning. Chefs and prep staff gain a smooth, sanitary surface for cutting, plating, and assembly that maintains integrity under daily use.
A 1-1/8 inch high riser across the back creates a contained work zone that prevents spillover and protects walls from splashes. Line cooks retain a cleaner line during peak service, reducing downstream cleaning and maintenance time.
Measuring 72 inches wide by 24 inches deep, the table offers expansive real estate for multiple tasks and equipment staging without crowding. Kitchens can place mixers, slicers, and prep trays side by side while preserving ergonomics and workflow.
The open undershelf and galvanized posts provide secure storage for pans, bins, and dry goods while resisting corrosion in humid back-of-house environments. Staff can store frequently used items within reach, shortening movement between stations and increasing throughput.
A rolled bullnose edge on the top enhances operator safety and reduces material wear at contact points, improving longevity. Line cooks experience fewer snags and easier cleaning along the perimeter compared with sharp-edged models.
Set at 36 inches high, the table aligns with standard foodservice counters to optimize posture and reduce strain during repetitive prep tasks. Managers preserve staff stamina and maintain consistent production speeds across long shifts.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Duke 316-2472-2R work table by cleaning the 300 Series stainless steel top after each shift with a neutral detergent and soft cloth to prevent corrosion. Sanitize seams and the 1-1/8" riser using NSF-approved sanitizer. Remove debris from the galvanized undershelf; dry thoroughly to prevent surface oxidation. Inspect rounded bullnose edge and backsplash for dents; tighten posts and level feet every month. Lubricate adjustable components and document maintenance cycles.
