Deliver consistent, heavy-duty performance for high-volume kitchens with a commercial work table engineered for long service life and precise food prep workflow. This stainless steel station supports continuous production while resisting corrosion and simplifying sanitation tasks, making it a dependable asset for restaurants, hospitals, schools, and catering operations. Contractors and facility managers will value the combination of durable materials and NSF compliance that aligns with strict health standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food. Wipe the Duke 316S-2484 stainless steel top with a mild detergent and warm water using a soft cloth. Scrub undershelf and posts to remove grease. Rinse surfaces and dry completely to prevent corrosion. Clean rounded bullnose edges and door seals where residues collect. Degrease ovens and vents regularly to reduce fire risk. Inspect condenser coils and replace worn seals to maintain efficiency and pass CSA and health inspections.#@@#Additional Info#@#Duke’s 316S-2484 stainless steel work table features an 84" x 24" 16-gauge Type 300 top with a bullnose edge, open undershelf, 36" height, and NSF certification; it supports 135 pounds and resists corrosion.#@@#General Info#@#Description #@#
Deliver consistent, heavy-duty performance for high-volume kitchens with a commercial work table engineered for long service life and precise food prep workflow. This stainless steel station supports continuous production while resisting corrosion and simplifying sanitation tasks, making it a dependable asset for restaurants, hospitals, schools, and catering operations. Contractors and facility managers will value the combination of durable materials and NSF compliance that aligns with strict health standards.
#@@# Top Surface#@#
Specify a 16 gauge, Type 300 stainless top that balances rigidity and corrosion resistance for rigorous daily use. Designers chose a flat top without backsplash to allow flexible placement against walls or islands without compromising cleaning access.
#@@# Structural Capacity#@#
Positioned at a standard 36-inch height, the table supports heavy loads and ergonomic workflow for food service staff. Engineers selected a rounded rolled edge to minimize injury risk and prevent product snags during rapid prep cycles.
#@@# Undershelf Storage#@#
Integrate a full stainless steel undershelf that organizes supplies and maximizes floor space under the work area. Operators will reduce clutter and improve station turnover by storing pans, small equipment, and dry goods beneath the top.
#@@# Open Base#@#
Allow easy cleaning and mop-through sanitation with an open base design constructed from stainless posts and braces. Maintenance crews will access floors quickly and avoid trapped debris, reducing sanitation time between shifts.
#@@# Dimensions and Fit#@#
Offer an 84-inch width and 24-inch depth to accommodate multiple workers or large sheet pans while maintaining a compact footprint for narrow back-of-house aisles. Planners can configure multiple units in tandem to create continuous prep lines without gaps.
#@@#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 stainless steel surface daily and remove food debris with a neutral pH detergent and warm water, then rinse and dry with a microfiber cloth to prevent spotting. Clean undershelf and posts weekly; remove standing water and sanitize with an approved food-contact sanitizer per CSA or local codes. Tighten fasteners monthly and verify table remains level; adjust glides to distribute weight evenly. Avoid abrasive pads and chlorine cleaners to protect Type 300 finish.
