Built for continuous use in commercial kitchens, this stainless steel work table combines robust construction with practical storage to streamline prep and staging tasks. Engineers designed the top from 16 gauge 300 series stainless steel to resist corrosion and provide a sanitary, easy-to-clean surface. Operators will appreciate the 36-inch working height and integrated undershelf that increases usable workspace without expanding the footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove debris. Scrub stainless top, riser, backsplash, and undershelf with mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Clean condenser coils and check seals monthly. Remove grease from vents and oven surfaces with approved degreaser to reduce fire risk. Log each cleaning to meet CSA and health inspection standards. Regular maintenance prevents breakdowns and lowers utility use.#@@#Additional Info#@#Duke’s 316S-2424-5R stainless steel work table measures 24" W x 24" D x 36" H, has a 16 gauge Type 300 top, 5" backsplash, rounded edge, open base with undershelf, NSF certified, and weighs 70 pounds, offering a durable prep surface for kitchens.#@@#General Info#@#Description #@#
Built for continuous use in commercial kitchens, this stainless steel work table combines robust construction with practical storage to streamline prep and staging tasks. Engineers designed the top from 16 gauge 300 series stainless steel to resist corrosion and provide a sanitary, easy-to-clean surface. Operators will appreciate the 36-inch working height and integrated undershelf that increases usable workspace without expanding the footprint.
#@@# Top Surface#@#
The 16 gauge 300 series stainless steel top delivers a flat, food-safe work area that resists pitting and staining under heavy use. Chefs can perform prep directly on the surface while maintenance staff complete routine sanitation with standard cleaners.
#@@# Backsplash Protection#@#
A 5-inch riser backsplash reduces splash transfer to walls and adjacent equipment during washing and liquid handling. Line cooks will experience fewer wall cleanings and a lower risk of moisture damage behind the station.
#@@# Undershelf Storage#@#
The stainless steel undershelf provides organized storage for pans, small equipment, and bulk supplies within easy reach of the work surface. Kitchen managers improve workflow by storing frequently used items below the table and preserving counter space above.
#@@# Open Base Design#@#
An open base with undershelf allows rapid access for floor cleaning and equipment placement while maintaining structural support. Maintenance crews gain unobstructed access during sanitation, and inspectors can confirm compliance with visual cleanliness standards.
#@@# Rounded Edge#@#
The rolled bullnose table edge minimizes sharp corners and reduces wear on pans and hands during continuous use. Staff handle trays and sheet pans with reduced snag risk, improving speed and safety during peak service.
#@@# NSF Certification#@#
This unit meets NSF requirements for commercial foodservice equipment, ensuring materials and design support hygienic operation.
#@@#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#@#Inspect the Duke 316S-2424-5R work table weekly for loose fasteners and tighten all bolts and leg collars to maintain stability. Clean the 16 gauge Type 300 stainless steel top and undershelf after each shift using a neutral pH detergent and warm water; rinse and dry thoroughly to prevent spotting. Remove surface debris before sanitizing with an approved food-contact sanitizer per CSA and local codes. Level the 36" high table and verify the 5" backsplash seals; replace worn gaskets promptly.
