Tackle heavy prep demands with a commercial work table designed for continuous use and consistent sanitation. This 96-inch stainless steel top table features a Type 300 work surface paired with a galvanized open base, ensuring stable daily performance and simplified maintenance in high-traffic kitchens. Operations requiring long runs of continuous prep benefit from the extended 96-inch width and NSF certification, which supports regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top and riser with mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Clean galvanized undershelf and posts with a non-abrasive cleaner; avoid strong acids. Degrease oven hoods and vents to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Maintain coils and filters to lower energy use, reduce breakdowns, and ensure CSA and health inspection compliance.#@@#Additional Info#@#Duke’s 316-2496-2R work table features a 96" x 24" stainless steel top, 1-1/8"H riser, 1-1/2" backsplash, rounded edge, galvanized base with undershelf, 36" height, NSF certified, and weighs 178 pounds, designed for commercial kitchens.#@@#General Info#@#Description #@#
Tackle heavy prep demands with a commercial work table designed for continuous use and consistent sanitation. This 96-inch stainless steel top table features a Type 300 work surface paired with a galvanized open base, ensuring stable daily performance and simplified maintenance in high-traffic kitchens. Operations requiring long runs of continuous prep benefit from the extended 96-inch width and NSF certification, which supports regulatory compliance.
#@@# Top Strength#@#
Engineers selected 16/300 stainless steel for the top to resist deformation and provide a uniform work plane under load. Maintenance crews appreciate a hygienic smooth surface that withstands repeated cleaning and food contact.
#@@# Integrated Riser#@#
A 1-1/8 inch high riser with a 1-1/2 inch backsplash provides splash containment and secures items at the rear edge. Line cooks experience reduced cleanup and fewer spills along the back area, improving throughput.
#@@# Generous Work Area#@#
The 96-inch by 24-inch top delivers extended linear workspace for portioning, plating, and assembly tasks. Chefs can stage multiple stations along a single surface to shorten transit times and keep lines moving efficiently.
#@@# Galvanized Undershelf#@#
A galvanized undershelf and posts create robust storage for heavy pans and dry goods while isolating stored items from direct floor contact. Kitchen managers benefit from accessible staging that supports inventory rotation and faster restocking.
#@@# Rounded Edge#@#
A rounded rolled bullnose edge protects hands and reduces damage to trays and pans during frequent sliding and handling. Staff experience fewer snags and maintain consistent handling speed during peak periods.
#@@# NSF Compliance#@#
NSF certification ensures the table meets sanitation standards required by institutional and commercial foodservice environments. Procurement teams gain confidence in passing inspections and maintaining safe food handling practices.
#@@#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 stainless steel top daily for food residue and sanitize with a neutral detergent; rinse with potable water and dry with a lint-free cloth. Rotate cleaning of the galvanized undershelf weekly; remove debris and treat rust spots with a phosphoric-acid cleaner following manufacturer directions. Verify leveled installation monthly and tighten leg bolts to maintain a 36" working height. Replace worn gaskets promptly and document maintenance in a service log.
