Handle heavy prep loads confidently with a durable commercial work table designed for continuous, high-volume use. This stainless steel top table features a robust 16-gauge Type 300 surface paired with an open galvanized base and undershelf, ensuring consistent support, sanitary food-contact performance, and quick access to stored tools. Food service professionals will value the NSF certification and the design that minimizes downtime during peak service periods.
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 to prevent corrosion. Scrub galvanized undershelf and posts with a non-abrasive brush and neutral pH cleaner; rinse and dry. Clean condenser coils and vents monthly to improve efficiency. Inspect seals and fasteners; tighten or replace as needed to prevent breakdowns and meet CSA and health standards.#@@#Additional Info#@#Duke's 316-3672 72" work table has a 16-gauge stainless steel top, 36" depth and height, an open galvanized base with undershelf, rounded edge, NSF certified, weighs 144 pounds, and is built for foodservice.#@@#General Info#@#Description #@#
Handle heavy prep loads confidently with a durable commercial work table designed for continuous, high-volume use. This stainless steel top table features a robust 16-gauge Type 300 surface paired with an open galvanized base and undershelf, ensuring consistent support, sanitary food-contact performance, and quick access to stored tools. Food service professionals will value the NSF certification and the design that minimizes downtime during peak service periods.
#@@# Top Strength#@#
Constructed with a 16-gauge Type 300 stainless steel top, the table offers a sturdy work surface that resists warping under heavy pots and pans. Chefs benefit from a stable area for precision tasks, while the rolled bullnose edge enhances safety and prevents material damage.
#@@# Galvanized Undershelf#@#
The galvanized steel undershelf resists corrosion in humid kitchen environments and supports stored equipment up to the table's weight rating. Staff can access stored trays and dry goods quickly, improving workflow and reducing trips to distant storage areas.
#@@# Open Base Access#@#
An open base layout allows team members to position carts or small equipment beneath the table, optimizing prep area space. Managers can preserve aisle space and enable faster station resets during service transitions.
#@@# Flat Top Configuration#@#
A flat top without a backsplash provides an uninterrupted work area for sheet pans and large cutting boards, facilitating cleaning across the full width. Sanitation teams can maintain surface hygiene with fewer seams and simplified wipe-down procedures.
#@@# Rounded Edge Safety#@#
The rounded rolled edge minimizes snag hazards and enhances operator comfort during repetitive tasks, reducing the risk of accidental damage to garments and equipment. Maintenance staff find the edge easier to clean than sharp transitions, supporting compliance efforts.
#@@#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 316-3672 work table by cleaning the 300 series stainless top daily with a mild detergent and warm water, then dry with a soft cloth to prevent spotting. Inspect galvanized undershelf and posts weekly for corrosion; remove surface rust with a nonabrasive pad and apply a light machine oil to fasteners. Check level and adjust legs monthly to maintain a 36" working height. Replace damaged gaskets or compromised welds immediately to ensure NSF compliance.
