Stop settling for flimsy prep surfaces when your operation demands consistency and compliance. This 60-inch work table combines a Type 300 stainless top with a 5-inch riser and a galvanized open base to deliver a stable, code-friendly platform for heavy daily use. Food service teams gain a durable staging area that resists corrosion and cleans to NSF standards, supporting continuous production in kitchens, hospitals, schools, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table. Remove debris from the stainless top and riser. Apply a mild detergent, scrub with a non-abrasive pad, and rinse. Sanitize food-contact surfaces per CSA or local guidance. Degrease the undershelf and posts; inspect and remove grease from joints and edges. Check seals and fasteners; tighten if loose. Dry all surfaces to prevent corrosion. Clean weekly or more often under heavy use to reduce bacteria, fire risk, energy loss, and equipment wear.#@@#Additional Info#@#Duke's 316-3660-5R work table has a 60" x 36" 16-gauge stainless steel top with a 5" riser, rounded edge, open galvanized base, undershelf, NSF certified, and a 153-pound capacity for commercial kitchen use.#@@#General Info#@#Description #@#
Stop settling for flimsy prep surfaces when your operation demands consistency and compliance. This 60-inch work table combines a Type 300 stainless top with a 5-inch riser and a galvanized open base to deliver a stable, code-friendly platform for heavy daily use. Food service teams gain a durable staging area that resists corrosion and cleans to NSF standards, supporting continuous production in kitchens, hospitals, schools, and bars.
#@@# Top Material#@#
The 16-gauge, 300 series stainless steel top provides a hard-wearing surface that withstands repeated cutting, chopping, and rolling. Chefs and staff maintain sanitary conditions easily because the metal resists staining and accepts routine sanitization without surface degradation.
#@@# Integrated Riser#@#
A 5-inch high riser along the back edge prevents spills and splashes from reaching walls and equipment, preserving adjacent finishes and reducing cleaning time. Line cooks and prep staff benefit from reduced cross-contamination risk during high-volume shifts.
#@@# Work Surface Dimensions#@#
Measuring 60 inches wide by 36 inches deep at a 36-inch work height, this table presents expansive usable area that accommodates multiple tasks and several staff members simultaneously. Kitchens optimize workflow and staging because the dimensions match common sheet pan and equipment footprints.
#@@# Base Construction#@#
The open base with galvanized posts and undershelf supports heavy loads while resisting moisture-related corrosion in wet kitchens. Inventory managers and facility staff gain long service life and predictable load capacity for pans, containers, and small equipment.
#@@# Edge Design#@#
A rounded rolled bullnose edge reduces damage to trays and minimizes injury risk during fast-paced operations while easing hand contact for ergonomic handling. Front-of-house and back-of-house staff handle trays and plates with fewer snags and faster movements.
#@@#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 316-3660-5R work table weekly and tighten mounting hardware to maintain structural alignment. Remove debris from the galvanized undershelf and wipe the 16/300 stainless steel top with a neutral detergent; rinse and dry immediately to prevent spotting. Verify the 5" backsplash seal and replace gaskets at first wear signs. Level the 60" x 36" unit and adjust legs to distribute load evenly. Sanitize surfaces after heavy use and log maintenance actions.
