This stainless steel commercial work table delivers consistent support for continuous prep workflows while maintaining sanitary performance in high-demand kitchens. Food service teams gain a durable, code-compliant surface that streamlines prep, plating, and staging across peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and clear the work area. Remove debris and wash the 16-gauge stainless steel top with a mild detergent and warm water using a soft cloth. Scrub the 5" backsplash and undershelf to remove grease and food residue. Rinse with clean water and dry thoroughly to prevent spotting. Inspect seams and welds for buildup; remove with a non-abrasive pad if needed. Clean regularly to stop sickness, prevent fires, lower energy use, avoid breakdowns, and pass CSA inspections.#@@#Additional Info#@#Duke model 316S-24120-5R delivers a 120" x 24" 16 gauge Type 300 stainless steel work table with a 5" backsplash, stainless undershelf, open post base and 36" height; NSF certified construction supports food service workflows and cleans easily.#@@#General Info#@#Description #@#
This stainless steel commercial work table delivers consistent support for continuous prep workflows while maintaining sanitary performance in high-demand kitchens. Food service teams gain a durable, code-compliant surface that streamlines prep, plating, and staging across peak service periods.
The 300 Series stainless top uses Type 300 metal and 16 gauge thickness to resist denting and provide even load distribution across the 24 inch depth. Operators receive a corrosion-resistant work plane that meets NSF requirements for sanitation and supports sustained daily use.
A 120 inch span provides a long uninterrupted work area that reduces repositioning of pans and equipment during peak runs. Chefs maintain production flow with fewer interruptions when preparing large batches or assembling multi-station service lines.
A 5 inch backsplash on the riser controls spill migration and protects wall surfaces from splashes and heat. Kitchen staff contain splatter and simplify cleaning cycles, which improves hygiene and reduces wall maintenance.
The undershelf and posts feature stainless construction that carries line items, bulk containers, and small equipment off the floor. Supervisors increase storage density while preserving clear floor access for cleaning and compliance inspections.
A 36 inch standard height aligns with typical ergonomic standards for standing prep tasks and table-mounted equipment. Teams reduce bending strain and maintain consistent portioning and plating accuracy over long shifts.
Square flat edges pair with an open base to support heavy pots, sheet pans, and transport trays while enabling easy wipe-downs and mop access beneath the table. Managers preserve operational tempo with a design that withstands commercial traffic and routine sanitation cycles.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 316S-24120-5R work table weekly for loose fasteners and tighten as required. Clean the 16 gauge stainless steel top and undershelf after each shift with a neutral pH cleaner; rinse with potable water and dry with a soft cloth to prevent spotting. Sanitize per HACCP protocols using approved agents; allow full air dry. Verify leg level and adjust bullet feet to maintain a 36" work surface. Replace worn gaskets or damaged edging promptly.
