Engineered for continuous service, this commercial work table provides a durable preparation space and organized storage for high-volume kitchens. Constructed with a 16 gauge Type 300 stainless top and a galvanized open base, the table resists corrosion while supporting heavy use and simplifies sanitation workflows. Designed for food service professionals, the unit meets NSF standards and maintains consistent performance in demanding back-of-house environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table surface. Remove loose debris, then wash the 300 Series 16 gauge stainless top and 5" backsplash with a mild detergent and warm water using a soft cloth. Rinse and dry to prevent spotting. Clean galvanized undershelf and posts with a non-acidic cleaner; rinse thoroughly. Sanitize food contact surfaces per CSA or local rules. Inspect seals and fasteners; tighten as needed to prevent wear and extend equipment life.#@@#Additional Info#@#Duke 316-3060-5R work table has a 60" x 30" 16-gauge stainless steel top, 5" backsplash, galvanized open base with undershelf, 36" height, NSF certified, and weighs 126 pounds for durability in food service.#@@#General Info#@#Description #@#
Engineered for continuous service, this commercial work table provides a durable preparation space and organized storage for high-volume kitchens. Constructed with a 16 gauge Type 300 stainless top and a galvanized open base, the table resists corrosion while supporting heavy use and simplifies sanitation workflows. Designed for food service professionals, the unit meets NSF standards and maintains consistent performance in demanding back-of-house environments.
#@@# Top Stainless Surface.#@#
The 16/300 Type 300 stainless steel top offers a smooth, non-porous work area that resists staining and simplifies cleaning. Operators maintain hygiene efficiently because the surface withstands repeated washdowns and contact with acidic ingredients.
#@@# Five Inch Backsplash.#@#
The 5 inch riser backsplash prevents spills from migrating into walls and adjacent equipment during prep operations. Staff reduce rework and protect finishes on adjoining surfaces by containing liquids and crumbs at the rear edge.
#@@# Galvanized Undershelf.#@#
The galvanized undershelf and posts create a corrosion-resistant storage area for pans, tools, and dry goods. Managers increase usable storage without enlarging the footprint, enabling quicker access to staging items during service.
#@@# Rolled Bullnose Edge.#@#
The rounded rolled edge on the worktop minimizes operator fatigue and reduces damage to pans and trays during sliding and staging. Chefs maintain safe, comfortable contact with the surface during continuous prep shifts.
#@@# Standard 36 Inch Height.#@#
The 36 inch working height aligns with common ergonomic standards for commercial kitchens, supporting efficient posture for standing tasks. Teams limit repetitive strain and sustain throughput during extended service windows.
#@@# Open Base Construction.#@#
An open base design speeds cleaning beneath the unit and allows flexible placement of small equipment or crates.
#@@#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#@#Maintain the Duke 316-3060-5R work table by cleaning the 16 gauge Type 300 stainless top with a neutral detergent and soft cloth after each shift to prevent soil buildup. Rinse with warm water and dry to avoid water spots. Inspect the 5" backsplash and rounded edge for weld cracks weekly and tighten fasteners on galvanized posts and undershelf monthly. Apply food-grade lubricant to adjustable feet as needed and verify NSF compliance after major repairs.
