NSF certification confirms the design meets commercial sanitation and food safety standards required by institutions and food service operations. Inspectors find compliance documentation straightforward during audits.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove all items from the table and undershelf. Mix mild detergent with warm water. Scrub stainless steel top, riser, backsplash, posts, and undershelf with a soft cloth. Rinse with clean water and wipe dry to prevent corrosion. Clean condenser coils and vents on adjacent units to save energy. Inspect seals and welds; repair or tighten fasteners to avoid breakdowns and pass CSA checks.#@@#Additional Info#@#Duke 316S-2484-5R work table features an 84" x 24" Type 300 stainless steel top, 5" backsplash, 36" height, stainless steel undershelf, NSF certification, and weighs 160 pounds, ideal for foodservice and institutional kitchens.#@@#General Info#@#Description #@#
NSF certification confirms the design meets commercial sanitation and food safety standards required by institutions and food service operations. Inspectors find compliance documentation straightforward during audits.#@@#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#@#Clean the Duke 316S-2484-5R work table daily to prevent corrosion and maintain hygiene. Remove debris, wash the 300 series stainless steel top and undershelf with warm water and mild detergent, then rinse and dry to prevent water spots. Inspect the 5" backsplash and welds weekly for residue and clean with a soft brush. Tighten legs and posts monthly to maintain 36" height and stability. Apply a food‑safe stainless polish sparingly to reduce fingerprints and ease future cleaning.
