Stainless steel work table designed for durability and practicality. The three-foot standard height supports ergonomic prep and plating tasks. Operators benefit from NSF certified construction and welded posts that withstand heavy daily use in various kitchen environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless surfaces with a mild detergent and warm water; rinse thoroughly. Use a non-abrasive pad for the 300 series top and a soft brush on undershelf welds. Degrease ovens and vents to prevent fires. Clean condenser coils to lower energy use. Sanitize food-contact areas with an EPA-registered sanitizer and air dry. Inspect seals and backsplashes for damage and repair promptly.#@@#Additional Info#@#Duke 316S-24144-5R stainless steel work table measures 144" W x 24" D x 36" H. It features a 16/300 top, 5" backsplash, stainless undershelf, and posts; NSF certified, 276 pounds, rounded edge, open base for high-volume workflows.#@@#General Info#@#Description #@#
Stainless steel work table designed for durability and practicality. The three-foot standard height supports ergonomic prep and plating tasks. Operators benefit from NSF certified construction and welded posts that withstand heavy daily use in various kitchen environments.
Full-length stainless shelf spans the table, positioning supplies within reach to reduce retrieval time. Staff will load pans, small equipment, and packaging on the shelf to clear the top for continuous prep and staging.
Usable top delivers uninterrupted linear workspace for assembly lines, tray stations, and multi-operator tasks. Teams will align stations along the length to increase throughput without compromising individual work areas.
A riser at the rear protects walls and controls splash during washing and high-volume prep. Supervisors will minimize cleanup cycles and preserve adjacent wall finishes by containing spills on the work surface.
The stainless top resists corrosion and accepts frequent sanitizing protocols required in institutional food environments. Managers will meet hygiene policies while preserving a stable, flat surface for cutting, plating, and staging.
A rolled edge reduces injury risk and prevents utensil hang-ups along the perimeter of the top. Chefs and line cooks will appreciate the comfortable edge during prolonged tasks and the reduced chance of torn gloves.
Stainless-steel posts and open base design allow easy access for floor cleaning and equipment storage beneath the shelf. Maintenance teams will execute sanitation procedures faster and inspectors will confirm compliant clearances.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless steel surfaces weekly. Remove soil with neutral pH detergent and warm water to prevent corrosion. Rinse thoroughly and dry with a soft cloth to avoid water spots. Tighten fasteners quarterly and ensure the 36" height and 144" span remain level; adjust leg glides to prevent stress on welds. Sanitize after heavy use with an approved food-service sanitizer; follow label dwell times.
