Stop compromising workspace durability for affordability. This commercial work table offers a heavy-duty foodservice surface engineered for continuous use while ensuring sanitation and ease of maintenance. Designed specifically for institutional kitchens, catering operations, and high-traffic prep stations, this table supports rigorous daily workflows without unnecessary complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the work surface. Scrub the 60" x 30" stainless top with a mild detergent and warm water using a soft cloth. Clean underside and galvanized shelf with a non-abrasive cleaner; rinse and dry thoroughly. Remove grease from edges and joints to reduce fire risk. Vacuum condenser coils and wipe seals to improve efficiency and prevent breakdowns. Sanitize food-contact surfaces with EPA-approved sanitizer and air dry before use.#@@#Additional Info#@#Duke’s 316-3060 work table has a 60" x 30" stainless top, 36" height, galvanized base with undershelf, NSF certification, and a flat top; ideal for commercial kitchens with durable construction and easy sanitation.#@@#General Info#@#Description #@#
Stop compromising workspace durability for affordability. This commercial work table offers a heavy-duty foodservice surface engineered for continuous use while ensuring sanitation and ease of maintenance. Designed specifically for institutional kitchens, catering operations, and high-traffic prep stations, this table supports rigorous daily workflows without unnecessary complexity.
#@@# Top Surface#@#
The 300 series stainless steel top utilizes 16 gauge Type 300 material for consistent corrosion resistance and a hygienic contact surface. Operators benefit from a flat, low-maintenance prep area that resists staining and cleans easily to meet health code standards.
#@@# Overall Dimensions#@#
The table measures 60 inches wide by 30 inches deep with a 36-inch working height, providing a full-length work plane that accommodates multiple stations. Staff can stage ingredients, equipment, and plating stations along a continuous surface without crowding.
#@@# Edge Design#@#
A rounded rolled bullnose edge surrounds the top to reduce wear on gloves and linens and to prevent sharp corners from catching during fast-paced prep. Teams experience smoother transfer of trays and pans while maintaining a safe edge profile.
#@@# Base Construction#@#
The open base incorporates galvanized posts and a galvanized undershelf, combining structural strength with economical corrosion protection. Foodservice managers receive a stable support system that stores pans and supplies off the floor while minimizing replacement cycles.
#@@# Storage Capacity#@#
The galvanized undershelf spans the full 60-inch width and supports bulk items and staging bins, increasing usable storage in small footprints. Supervisors will notice improved organization that keeps critical tools accessible and floor space clear.
#@@# Compliance and Serviceability#@#
NSF certification confirms the table meets sanitation and fabrication standards required for commercial kitchens and institutional accounts.
#@@#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 Duke 316-3060 work table weekly for loose fasteners and weld integrity to prevent wobble. Clean the stainless steel top after each shift with a neutral pH cleaner and soft cloth; rinse and dry to avoid spotting. Remove debris from the undershelf and posts; wash with mild detergent and dry to limit corrosion. Verify level at 36" height and adjust feet. Replace damaged gaskets immediately. Sanitize contact surfaces with an approved sanitizer.
