Equip your operation with a commercial work table designed for demanding kitchens. This stainless top unit offers ample workspace with durable construction that supports heavy prep cycles and large-scale plating workflows. Food service teams gain a reliable station that balances surface area with integrated storage to enhance line efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Use a mild detergent and warm water to scrub the 300 Series stainless top; rinse with clean water and dry with a soft cloth. Remove debris from the galvanized undershelf and posts; mop or vacuum the floor beneath. Clean condenser coils and vents on nearby appliances to improve efficiency. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Duke model 316-36108 work table has a 108" x 36" Type 300 stainless steel top, flat edge, open galvanized base with undershelf, NSF certified, and weighs 222 pounds; ideal for high-volume kitchens, schools, hospitals, and bars.#@@#General Info#@#Description #@#
Equip your operation with a commercial work table designed for demanding kitchens. This stainless top unit offers ample workspace with durable construction that supports heavy prep cycles and large-scale plating workflows. Food service teams gain a reliable station that balances surface area with integrated storage to enhance line efficiency.
Constructed from stainless steel, the top delivers consistent corrosion resistance and easy sanitation. Chefs receive a durable, easy-clean surface that supports repeated contact with various ingredients while maintaining compliance with health standards.
Providing 108 inches of usable width, the table accommodates multiple stations or oversized equipment placement. Kitchens benefit from increased throughput and reduced need for additional prep surfaces during peak service.
Fabricated with a steel undershelf and posts, the base resists routine service wear and simplifies organization of pans and dry goods. Staff can store high-volume items within reach, reducing transit time between storage and prep.
Engineers designed the base for rapid access and straightforward cleaning beneath the table. Supervisors obtain quick visual inspection of the floor area and unobstructed access to maintain sanitary protocols.
The square edge minimizes crevices that trap debris and allows pans to rest flush across the surface. Line cooks achieve stable staging for trays and equipment while maintenance crews perform faster wipe-downs.
The unit meets health standards, ensuring materials and construction comply with public health expectations for commercial kitchens. Managers obtain documented compliance with sanitation expectations for institutional, hospitality, and healthcare facilities.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 316-36108 work table daily for loose fasteners and surface damage. Clean the 300 series stainless top with neutral detergent and warm water; rinse and dry to prevent spotting. Remove debris from the galvanized undershelf and scrub with a mild degreaser when needed. Lubricate adjustable feet quarterly and verify level to protect load distribution. Replace worn seals and damaged components promptly to maintain NSF compliance and operational safety.
