Designed for continuous service in commercial kitchens, this heavy-duty work table features a corrosion-resistant 300 series stainless top paired with a galvanized open base, delivering stable prep capacity throughout long shifts. Operators will appreciate the 96-inch length and 36-inch depth, which expand usable surface area while maintaining a compact 36-inch working height for ergonomic access. Built to meet NSF standards, this table supports demanding workflows and simplifies sanitation routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and wash stainless top with mild detergent and warm water using a soft cloth. Rinse and dry surfaces to prevent corrosion. Scrub galvanized undershelf and posts with a non-abrasive brush and neutral cleaner; rinse thoroughly. Clean 1-1/2" backsplash and rounded edges to remove grease. Inspect seals and fasteners; tighten as needed. Schedule weekly coil and vent cleaning to reduce fire risk and extend equipment life.#@@#Additional Info#@#Duke’s 316-3696 96" work table has a stainless steel top, 36" depth and height, 1-1/2" backsplash, rounded edge, galvanized base, and undershelf. NSF certified, it weighs 204 pounds and is built for heavy-duty foodservice prep.#@@#General Info#@#Description #@#
Designed for continuous service in commercial kitchens, this heavy-duty work table features a corrosion-resistant 300 series stainless top paired with a galvanized open base, delivering stable prep capacity throughout long shifts. Operators will appreciate the 96-inch length and 36-inch depth, which expand usable surface area while maintaining a compact 36-inch working height for ergonomic access. Built to meet NSF standards, this table supports demanding workflows and simplifies sanitation routines.
#@@# Top Durability#@#
Engineers specify a 300 series stainless top to resist corrosion and withstand daily cleaning and heat exposure. Chefs can work directly on the surface without concerns about rust or pitting, enhancing longevity and reducing the frequency of replacements.
#@@# Extended Workspace#@#
Designers sized the top at 96 inches by 36 inches to accommodate multiple tasks simultaneously, allowing staff to stage ingredients, plating, and equipment on one continuous plane. Supervisors can increase throughput by consolidating work zones and minimizing cross-traffic.
#@@# Integrated Undershelf#@#
Manufacturers construct the undershelf and posts from galvanized steel, combining structural support with cost-effective corrosion resistance. Kitchens can organize bulk supplies on the shelf while keeping the floor clear for cleaning and carts.
#@@# Clean Edge Profile#@#
Fabricators form a rounded rolled bullnose edge to protect hands and trays during heavy use and to prevent damage to adjacent equipment. Line cooks can move pans and sheet trays across the edge without sharp corners catching or causing wear.
#@@# Splash Containment#@#
Designers include a 1.5-inch backsplash upturn to prevent spills from running behind the unit and to channel liquids back onto the top for rapid cleanup. Facility teams can reduce sanitation time and protect wall surfaces from splatter and moisture damage.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 316-3696 96" work table weekly and tighten loose fasteners to maintain structural integrity. Clean the 300 series stainless top after each shift using a neutral detergent and soft cloth to prevent corrosion and food residue buildup. Rinse and dry surfaces thoroughly to avoid water spots. Remove galvanized undershelf debris and wash with mild soap; prevent prolonged contact with acidic cleaners. Lubricate adjustable feet and verify level to ensure even load distribution.
