Engineered for continuous kitchen use, this heavy-duty work table combines a 16-gauge 300 series stainless steel top with a galvanized open base to deliver stable, sanitary prep space for high-volume operations. Commercial kitchens, institutions, and hospitality teams will value its 108-inch width and 30-inch depth that enable large batch staging and uninterrupted workflow. Installation teams will appreciate the flat top design that eliminates a backsplash for flush integration with existing line layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the table. Mix mild detergent with warm water (use gallons or liters as needed). Scrub the 300-series stainless top with a soft cloth, rinse, and dry to prevent water spots. Degrease undershelf and galvanized base; remove heavy deposits with a non-abrasive brush. Clean edges and legs, inspect welds and seals, tighten fasteners. Clean regularly to stop illness, cut fire risk, lower utility bills, reduce breakdowns, and meet CSA and health inspections.#@@#Additional Info#@#Duke 316-30108 108" W Galvanized Base Work Table has a 300-series, 16-gauge stainless steel top (108" x 30" x 36"), open galvanized base with undershelf, NSF certified, flat top, 190 pounds, designed for high-use commercial kitchens.#@@#General Info#@#Description #@#
Engineered for continuous kitchen use, this heavy-duty work table combines a 16-gauge 300 series stainless steel top with a galvanized open base to deliver stable, sanitary prep space for high-volume operations. Commercial kitchens, institutions, and hospitality teams will value its 108-inch width and 30-inch depth that enable large batch staging and uninterrupted workflow. Installation teams will appreciate the flat top design that eliminates a backsplash for flush integration with existing line layouts.
#@@# Stainless Top#@#
The 300 series stainless top resists corrosion and simplifies cleaning for regulated food environments. High-grade 16-gauge construction provides a firm work surface that withstands repeated chopping, plating, and equipment placement without deforming.
#@@# Generous Footprint#@#
The 108-inch width and 30-inch depth create an expansive staging area that reduces task collisions and speeds assembly. Teams can position multiple stations along one continuous surface to maintain consistent throughput during peak times.
#@@# Galvanized Undershelf#@#
Galvanized steel undershelf delivers protected storage for bulk pans, dry goods, and tools while keeping them off the floor. Open design enables rapid visual inventory checks and quick access during busy periods.
#@@# Open Base Design#@#
Open base with galvanized posts promotes airflow and allows floor cleaning without dismantling the unit. Service crew members gain unobstructed access for mop sink runs and sanitation routines.
#@@# Flat Top Profile#@#
Flat top without backsplash allows the table to sit flush against walls or connect to adjacent units for modular line building. Flat square edge simplifies material handling and minimizes gaps where debris can collect.
#@@# NSF Certification#@#
NSF certified construction meets common health code expectations for commercial foodservice environments. Operations can document compliance while relying on approved materials and fabrication for routine inspections.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 316-30108 work table weekly for integrity and surface condition. Clean the Type 300 stainless steel top daily with a pH-neutral detergent and warm water; rinse and dry with a soft cloth to avoid spots and corrosion. Sanitize per local foodservice protocols and check NSF compliance documentation regularly. Remove debris from the galvanized undershelf and posts; wash with mild detergent and dry to prevent reactions. Torque leg bolts quarterly and ensure the table is level.
