Built to streamline high-volume prep stations, this stainless steel work table features a continuous 24-inch deep top with an impressive 132-inch span, designed to support large-scale food assembly and staging operations. Facility managers benefit from a NSF certified, 36-inch high station that resists corrosion and withstands daily cleaning routines. Operations teams gain the capacity and durability necessary to maintain steady throughput during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the table. Scrub the 300-series stainless top with a mild detergent and warm water, using a non-abrasive cloth. Rinse and dry completely to prevent corrosion. Remove grease from undershelf and posts with degreaser; rinse. Inspect welds and CSA-certified fittings for damage and replace if worn. Clean weekly; deep clean monthly. Regular cleaning prevents contamination, fire risk, higher utility use, breakdowns, and inspection failures.#@@#Additional Info#@#Duke’s 316S-24132 stainless steel work table is 132" wide, 24" deep, and 36" high. It has a 300-series stainless top, stainless undershelf, flat top, NSF certification, and a 207-pound steel construction for heavy prep workloads.#@@#General Info#@#Description #@#
Built to streamline high-volume prep stations, this stainless steel work table features a continuous 24-inch deep top with an impressive 132-inch span, designed to support large-scale food assembly and staging operations. Facility managers benefit from a NSF certified, 36-inch high station that resists corrosion and withstands daily cleaning routines. Operations teams gain the capacity and durability necessary to maintain steady throughput during peak service hours.
#@@# Table Surface#@#
Engineers specify a Type 300 stainless top that offers a flat, square edge profile for an uninterrupted workspace and easy transfer of trays and pans. Staff can complete repetitive tasks without obstruction, thanks to the 24-inch depth and continuous 132-inch width that maximize usable area.
#@@# Undershelf Storage#@#
Designers integrate a stainless undershelf mounted on stainless posts to create immediate storage beneath the work surface, reducing trips to storage rooms. Line cooks can organize bulk ingredients, pans, and small equipment within arm's reach, accelerating prep workflows.
#@@# Open Base#@#
Manufacturers construct an open base with sturdy stainless posts to enable airflow and simplify sanitation beneath the table. Cleaning crews can access the entire floor area without disassembling parts, which reduces cleaning time and maintains hygiene standards.
#@@# Flat Top Configuration#@#
Specification shows a flat top without a backsplash, allowing for flush placement against walls or other equipment and seamless movement of large items across the surface. Maintenance teams can perform quick wipe-downs, and inspectors can verify compliance more efficiently.
#@@# Height Standardization#@#
Facility planners receive a 36-inch working height that aligns with common ergonomic standards for prep tasks, lowering fatigue and improving accuracy during repetitive motions. Ergonomic consistency across stations supports staff productivity and reduces error rates.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and undershelf weekly; remove debris and clean with a mild detergent solution to prevent corrosion. Dry all surfaces with a lint-free cloth to avoid water spots. Tighten posts and fasteners monthly to maintain structural alignment. Sanitize contact surfaces with a food-safe sanitizer following manufacturer dwell times. Verify level and adjust feet to distribute load evenly. Replace damaged seals or components immediately to ensure NSF compliance.
