Handle heavy prep loads without compromise, designed for continuous service in busy kitchens and institutional settings. This 132-inch workstation delivers a full 30-inch depth and 36-inch work height to align with commercial workflow and minimize operator fatigue. Food service teams gain a durable, sanitary platform that supports large-scale production and frequent cleaning cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Scrub the 300-series stainless top and 1.5" backsplash with a mild detergent and a soft cloth. Rinse with clean water and dry to prevent water spots. Remove debris from the galvanized undershelf and posts; wipe with a degreaser on heavy soil. Inspect seals and rounded bullnose edges for wear. Clean coils and vents nearby to lower energy use and fire risk. Log each cleaning to pass CSA and health inspections.#@@#Additional Info#@#Duke 316-30132-2R stainless steel work table is 132" wide, 30" deep, and 36" high. It has a 16 gauge Type 300 top, 1.5" backsplash, rounded bullnose edge, galvanized undershelf, and is NSF certified for high-volume food service.#@@#General Info#@#Description #@#
Handle heavy prep loads without compromise, designed for continuous service in busy kitchens and institutional settings. This 132-inch workstation delivers a full 30-inch depth and 36-inch work height to align with commercial workflow and minimize operator fatigue. Food service teams gain a durable, sanitary platform that supports large-scale production and frequent cleaning cycles.
#@@# Stainless Top#@#
Specify 16 gauge Type 300 stainless steel for the top to resist corrosion and meet NSF cleaning standards. Professionals receive a smooth work surface that withstands daily contact with knives, pans, and heat while maintaining sanitary integrity.
#@@# Generous Length#@#
Offer 132 inches of usable length to stage multiple tasks across a single uninterrupted run. Chefs can position prep stations, plating, and temporary holding zones along the span to improve line balance and reduce transit time.
#@@# Deep Work Surface#@#
Provide a 30-inch deep top that accommodates oversized trays, sheet pans, and equipment without overhang. Line cooks achieve organized layouts and keep tools within reach, increasing throughput during peak service.
#@@# Integrated Backsplash#@#
Include a 1.5-inch backsplash to contain spills and simplify wall protection behind the table. Kitchen staff benefit from reduced cleanup at the wall junction and easier sanitation inspections.
#@@# Galvanized Undershelf#@#
Supply a galvanized undershelf and posts for corrosion resistance and stable storage beneath the work surface. Managers can stock bulk supplies or staging bins off the floor, preserving aisle clearance and simplifying inventory access.
#@@# Rounded Edge#@#
Feature a rolled bullnose edge that improves operator safety and facilitates cleaning along the perimeter. Users avoid sharp corners that snag linens or cause wear on equipment while maintaining a professional finish.
Company background: founded in 1998, we support institutional and commercial operators with durable solutions that match rigorous daily demands.
#@@#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 work surface daily and remove food debris with a neutral pH cleaner and soft cloth to prevent corrosion. Rinse with clean water and dry immediately to avoid water spots. Tighten leg bolts weekly and verify table remains 36" height and level; adjust leveling glides to distribute load evenly. Degrease undershelf and galvanized posts monthly; apply light machine oil to hinges or adjustable components. Replace damaged gaskets or seals promptly.
