Stop sacrificing durability for cost. A commercial work table engineered for continuous use transforms prep flow, storage organization, and sanitation compliance in any high-volume foodservice operation. This stainless steel table delivers stable performance, consistent capacity, and NSF-certified construction so staff can rely on predictable results during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Wipe the 300 series stainless top and riser with a mild detergent solution, using a soft cloth. Scrub undershelf and posts to remove grease; rinse with clean water and dry fully. Clean rounded bullnose edges and 1-1/2" backsplash to prevent residue buildup. Degrease vents and oven areas regularly to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed to avoid breakdowns and ensure CSA and NSF compliance.#@@#Additional Info#@#Duke's 316S-2448-2R stainless steel work table measures 48" x 24" with a 36" work height, 16-gauge 300-series top, 1-1/8"H riser and 1-1/2" backsplash, rounded bullnose edge, stainless undershelf and posts, NSF certified, and weighs 92 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. A commercial work table engineered for continuous use transforms prep flow, storage organization, and sanitation compliance in any high-volume foodservice operation. This stainless steel table delivers stable performance, consistent capacity, and NSF-certified construction so staff can rely on predictable results during peak periods.
#@@# Stainless Top#@#
Engineered from 300 series stainless steel with a 16-gauge top, the table provides a robust surface that resists corrosion and endures daily wear. Chefs gain a level work surface rated for intense prep tasks while maintenance staff clean and sanitize faster due to the smooth metal finish.
#@@# Full-Length Riser#@#
A 1-1/8 inch high riser spans the 48-inch length to shield walls and contain splatter during plating and chopping. Line teams benefit from reduced backsplash cleanup and preserved wall finishes, which lowers long-term facility maintenance time and costs.
#@@# Undershelf Storage#@#
The unit features a stainless steel undershelf supported by stainless posts to maximize usable storage below the work surface. Kitchen managers place bulk pans, small equipment, and dry goods within easy reach, improving station ergonomics and accelerating mise en place routines.
#@@# Rounded Edge#@#
A rolled bullnose edge surrounds the top to improve operator comfort and minimize utensil snags during high-speed tasks. Line cooks experience fewer hand abrasions and reduced edge corrosion since the rounded profile limits sharp transitions and material fatigue.
#@@# Backsplash Upturn#@#
A 1-1/2 inch backsplash and upturn create a sanitary junction between top and wall, aiding compliance with local codes and simplifying washdown procedures. Sanitation teams achieve consistent cleaning results, and inspectors find clear evidence of pathogen-control design.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily and remove food debris with a soft cloth and mild detergent to prevent corrosion. Scrub the 16 gauge 300 series top and 1-1/8" riser with a nonabrasive pad; rinse with clean water and dry to avoid spotting. Tighten legs and posts weekly and verify the 36" height and 48" width remain level; adjust glides as required. Sanitize undershelf and rolled bullnose edge after each service. Replace seals or damaged welds promptly to maintain NSF compliance.
