Stop settling for flimsy prep surfaces. This commercial work table offers durable stainless construction, consistent flat top performance, and practical storage in one unit, enabling staff to maintain organized workflows and sustain high production rates without interruptions. Restaurant and institutional kitchens will benefit from a heavy gauge top and integrated undershelf that withstand daily use while simplifying cleaning and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Use a mild detergent and warm water to wipe the 84" x 30" stainless top and undershelf; rinse and dry to prevent corrosion. Scrub condenser coils and vents gently to reduce energy use and fire risk. Remove grease from edges and seams with a non-abrasive cleaner. Inspect seals and fasteners for wear. Clean daily in food prep zones to stop contamination, extend equipment life, and ensure CSA and NSF compliance.#@@#Additional Info#@#Duke’s 316S-3084 84" stainless steel work table features a 30" deep, 36" high 16-gauge Type 300 top with a rounded bullnose edge and open stainless undershelf, NSF certified and rated at 156 pounds for heavy-duty prep and service.#@@#General Info#@#Description #@#
Stop settling for flimsy prep surfaces. This commercial work table offers durable stainless construction, consistent flat top performance, and practical storage in one unit, enabling staff to maintain organized workflows and sustain high production rates without interruptions. Restaurant and institutional kitchens will benefit from a heavy gauge top and integrated undershelf that withstand daily use while simplifying cleaning and maintenance.
#@@# Top Gauge#@#
The 16 gauge Type 300 stainless steel top provides a robust working surface rated for frequent use and thermal variation. Operators will notice minimized warping and dependable flatness during prep and plating tasks.
#@@# Full-Length Surface#@#
The 84 inches of usable length and 30 inches of depth create a continuous staging area for sheet pans, cutting boards, and small equipment. Teams can stage multiple stations on a single plane to reduce cross-traffic and speed service.
#@@# Open Undershelf#@#
The stainless steel undershelf runs the full length to consolidate storage for pans, trays, and bulk supplies beneath the work surface. Staff will access inventory quickly while keeping the top clear for active prep.
#@@# Sanitary Profile#@#
The flat top design without a backsplash and the rolled bullnose edge eliminate tight crevices that trap food debris, enabling faster sanitizing cycles and compliance with cleaning protocols. Supervisors will reduce inspection issues and lower labor time for wipe-downs.
#@@# Structural Height#@#
A 36-inch working height matches standard ergonomic guidelines for standing prep, reducing operator fatigue during prolonged shifts. Employees will maintain consistent pace and accuracy when chopping, assembling, and portioning.
#@@# Certified Construction#@#
NSF certification and Type 300 stainless components confirm the table meets professional hygiene and corrosion standards for commercial kitchens.
#@@#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 top and undershelf weekly for surface damage and corrosion; remove debris with a soft brush and neutral-pH detergent. Rinse thoroughly and dry with lint-free cloths to prevent water spots. Verify 36" height level and adjust leg glides to maintain stability. Tighten fasteners quarterly and replace worn gaskets or seals immediately. Sanitize surfaces after heavy prep using approved food-contact sanitizers per CSA and NSF recommendations.
