Stop compromising workspace efficiency for durability. This stainless work table combines a 16 gauge 300 series top with a galvanized open base to deliver consistent performance in high-traffic kitchens while resisting routine wear and corrosion.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top with mild detergent and warm water using a soft cloth. Rinse and dry thoroughly to prevent corrosion. Clean the galvanized undershelf and posts with a non-abrasive cleaner; avoid harsh acids. Degrease ovens and vents regularly to reduce fire risk. Vacuum condenser coils and wipe seals to improve efficiency. Inspect for wear, replace damaged parts promptly, and document cleaning for CSA and health inspections.#@@#Additional Info#@#Duke's 316-3660 60" W galvanized work table has a 16-gauge stainless steel top, 36" depth and height, rounded edge, open undershelf, NSF certification, and a 126-pound capacity for foodservice prep.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for durability. This stainless work table combines a 16 gauge 300 series top with a galvanized open base to deliver consistent performance in high-traffic kitchens while resisting routine wear and corrosion.
#@@# Durable Top#@#
The 16 gauge Type 300 stainless steel top delivers a robust, hygienic surface for prep tasks. Engineers chose this thickness to balance rigidity and cleanability, reducing flex under heavy equipment and simplifying sanitation.
#@@# Generous Work Area#@#
This table provides a 60 by 30 inch footprint for large prep spreads and staging operations. Chefs and staff gain uninterrupted surface area that supports sheet pans, mixers, and portioning without constant repositioning.
#@@# Galvanized Undershelf#@#
A galvanized undershelf offers organized storage for bulk ingredients and cookware while protecting contents from floor debris. Managers can store practical loads without exposing stored items to corrosion risk.
#@@# Open Base Design#@#
The open base eases cleaning and improves access for floor maintenance while lowering obstruction during service. Custodial teams achieve faster washdown cycles and maintain compliance with sanitation protocols.
#@@# Rounded Edge#@#
A rolled bullnose edge enhances user safety and minimizes product snags during rapid handling. Line cooks encounter fewer sharp edges, which reduces glove wear and the likelihood of ripped packaging.
#@@# NSF Certified#@#
This unit holds NSF certification for commercial foodservice use, meeting established sanitation and construction standards. Procurement officers receive documented assurance that the table fits regulatory requirements for institutional kitchens.
#@@# 60 Inch Dimensions#@#
With a 60 inch length and 36 inch nominal height, the table fits standard kitchen workflows and accommodates common equipment heights. Designers and installers find it straightforward to integrate into prep lines, islands, and service stations.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 316-3660 work table weekly and tighten fasteners to maintain structural integrity. Clean the 16-gauge Type 300 stainless steel top after each shift using a neutral pH detergent and warm water; rinse thoroughly and dry to prevent water spotting. Remove the galvanized undershelf and wipe with a mild degreaser monthly to avoid buildup. Verify NSF compliance labels periodically. Lubricate adjustable feet and level the 60" x 30" unit to prevent stress.
