Engineered for continuous service, this heavy-duty stainless steel work table provides stable prep space and long-term durability for commercial kitchens and high-use stations. Space planners gain 132 inches of uninterrupted top area, while operators benefit from a 36-inch working height that aligns with standard ergonomic workflows. Specifications emphasize cleanability and compliance, featuring NSF certification and a type 300 stainless top designed for rigorous sanitation protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top with a mild soap solution and a soft cloth. Rinse with clean water and dry to prevent water spots. Clean undershelf and posts with non-abrasive cleaner; inspect and clear the 5" backsplash corners. Degrease ovens and vents to reduce fire risk. Clean condenser coils and seals to improve efficiency and avoid breakdowns. Document cleaning and schedule regular inspections to maintain CSA and NSF compliance.#@@#Additional Info#@#Duke’s 316S-30132-5R stainless steel work table is 132" wide x 30" deep x 36" high, with a 16-gauge top, 5" backsplash, rounded edge, open undershelf, and NSF certification; it supports foodservice prep and simplifies sanitation.#@@#General Info#@#Description #@#
Engineered for continuous service, this heavy-duty stainless steel work table provides stable prep space and long-term durability for commercial kitchens and high-use stations. Space planners gain 132 inches of uninterrupted top area, while operators benefit from a 36-inch working height that aligns with standard ergonomic workflows. Specifications emphasize cleanability and compliance, featuring NSF certification and a type 300 stainless top designed for rigorous sanitation protocols.
#@@# Top Surface#@#
The 16-gauge 300 series stainless steel top offers an even, corrosion-resistant work plane that resists warping under daily use. Chefs and prep staff can perform heavy chopping and assembly on a surface that maintains flatness and resists pitting.
#@@# Undershelf Storage#@#
An integrated stainless steel undershelf provides accessible storage for pans, small equipment, and dry ingredients directly beneath the work plane. Line cooks save steps and maintain organized staging by keeping frequently used items within arm's reach.
#@@# Backsplash Protection#@#
A 5-inch backsplash along the rear edge prevents spills and splashes from reaching walls and adjacent equipment, reducing cleaning time and protecting wall finishes. Maintenance crews benefit from fewer washdowns and a lower risk of moisture damage.
#@@# Edge Profile#@#
The rolled bullnose edge reduces injury risk and simplifies cleanup by preventing debris entrapment along the front lip. Front-of-house staff report faster wipe-downs and fewer hygiene concerns compared to square edges.
#@@# Open Base Design#@#
An open base with stainless posts allows unrestricted access for sweeping and mopping, facilitating rapid inspections during health audits. Facility managers appreciate that the open footprint accelerates floor cleaning and supports sanitation routines.
#@@#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 soft cloth. Rinse thoroughly and dry to prevent water spots and corrosive residues. Tighten leg bolts every month and verify table remains level to protect undershelf alignment. Sanitize the work surface after each use with an approved food‑service sanitizer per label directions. Replace any damaged gaskets or mounting hardware immediately to maintain CSA and NSF compliance.
