Built for rigorous kitchen workflows, this commercial work table features a generous 120 inches of usable top area, constructed from heavy gauge stainless steel to meet continuous prep demands. Food service teams benefit from a consistent, easy-to-sanitize surface that resists corrosion and endures daily use in high-volume environments. Facility managers will value the NSF certification and durable understructure, which reduces maintenance cycles and protects inventory stored beneath the counter.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Remove debris, then wash the stainless top with mild detergent and warm water using a soft cloth. Rinse and dry to prevent spots. Degrease oven exteriors and vents; scrub condenser coils to improve efficiency. Inspect seals and fasteners; tighten or replace as needed. Schedule daily wipes and weekly deep cleans to reduce contamination, fire risk, and repair costs.#@@#Additional Info#@#Duke 316-30120 stainless steel work table measures 120" W x 30" D x 36" H with a 16 gauge top and rounded edge; NSF certified, open base with galvanized undershelf supports heavy loads and simplifies sanitation, weighing 223 pounds.#@@#General Info#@#Description #@#
Built for rigorous kitchen workflows, this commercial work table features a generous 120 inches of usable top area, constructed from heavy gauge stainless steel to meet continuous prep demands. Food service teams benefit from a consistent, easy-to-sanitize surface that resists corrosion and endures daily use in high-volume environments. Facility managers will value the NSF certification and durable understructure, which reduces maintenance cycles and protects inventory stored beneath the counter.
#@@# Top Material#@#
The work surface utilizes Type 300 stainless steel in 16 gauge, providing a flat, stable platform for chopping, plating, and staging. Chefs enjoy a hygienic, nonreactive contact zone that cleans easily with standard sanitizers and withstands repeated use.
#@@# Table Footprint#@#
The unit measures 120 inches wide by 30 inches deep and stands 36 inches high, offering expansive layout flexibility for line setup and equipment placement. Kitchen planners can align multiple units end to end to create continuous prep runs without gaps.
#@@# Edge Profile#@#
The rounded rolled bullnose edge minimizes injury risk and prevents catch points for debris, enhancing staff safety and hygiene outcomes. Operators can slide pans and trays along the edge without sharp corners that snag linens or gloves.
#@@# Undershelf Construction#@#
The galvanized undershelf provides secure storage for pans, containers, and small equipment while maintaining airflow and easy access during shifts. Managers can free adjacent floor space and keep essential items organized beneath the top.
#@@# Base Configuration#@#
The open base design with galvanized posts simplifies cleaning and allows for quick visual inspection beneath the table during service. Maintenance teams can sweep and mop without removing complex panels or obstructive cabinetry.
#@@#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 work surface daily, removing food debris with a neutral pH detergent and a soft cloth to prevent corrosion. Rinse with potable water and dry immediately to avoid spots. Sanitize after heavy use with a USDA-approved sanitizer, following manufacturer dwell times. Check weld seams and fasteners monthly; tighten loose hardware and repair seams. Lubricate adjustable feet quarterly and ensure the table is level. Replace damaged gaskets and clean the undershelf with mild soap.
