Stop sacrificing durability for convenience. This stainless steel work table offers a robust workspace designed for demanding commercial kitchens, featuring a full-length riser and heavy gauge construction that resists warping under continuous use. Operators benefit from a stable, sanitary platform sized for high-volume prep and staging while maintaining service flow and cleanliness.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use mild detergent and warm water to scrub the 108" x 36" stainless steel top and backsplash. Rinse with clean water and dry with a soft cloth. Clean undershelf and posts, removing grease from edges and seams. Sanitize food-contact areas with an approved sanitizer per label dilution. Inspect seals and fasteners; tighten or replace as needed. Perform weekly coil and vent cleaning to reduce fire risk and extend equipment life.#@@#Additional Info#@#Duke 316S-36108-2R stainless steel work table measures 108" W x 36" D x 36" H with a 1-1/8" riser, 16/300 Type 300 top, rounded bullnose edge, 1-1/2" backsplash/upturn, stainless undershelf and posts, open base, NSF certified, 256 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for convenience. This stainless steel work table offers a robust workspace designed for demanding commercial kitchens, featuring a full-length riser and heavy gauge construction that resists warping under continuous use. Operators benefit from a stable, sanitary platform sized for high-volume prep and staging while maintaining service flow and cleanliness.
#@@# Top Strength#@#
The 16 gauge Type 300 stainless top provides a thick, rigid surface that withstands repeated impact and heavy equipment placement without deforming. Chefs and staff enjoy flat, reliable prep areas that reduce product damage and minimize releveling needs.
#@@# Integrated Riser#@#
A 1-1/8 inch riser secures back-of-counter equipment and prevents spillover into service zones, promoting organized workflows. Line cooks can position slicers or dispensers against the riser to optimize counter space while containing liquids and crumbs.
#@@# Full Undershelf#@#
A stainless steel undershelf spans the full width to store bulk supplies and reduce clutter on the top, keeping frequently used items within reach. Kitchen managers allocate dry goods and pans beneath the work surface to enhance turnover and sanitation.
#@@# Sanitary Edge#@#
Rounded bullnose edges and a 1-1/2 inch backsplash/upturn minimize sharp corners and contain splashes, simplifying cleaning cycles and protecting staff. Maintenance teams can remove soils faster, which helps maintain NSF compliance and reduces labor time.
#@@# Open Base Construction#@#
An open base with stainless steel posts allows unobstructed access for mopping and equipment placement under the table, improving sanitation and floor maintenance. Custodial crews can move around the unit easily, reducing cleaning time and limiting trapped debris.
#@@# Sizing For Volume#@#
The 108 inch by 36 inch dimensions provide a continuous work plane suitable for large-scale prep, assembly lines, or plate staging in institutional settings.
#@@#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#@#Maintain the Duke 316S-36108-2R work table by cleaning the 16 gauge Type 300 stainless top daily with a pH-neutral cleaner and microfibre cloth to remove food soils and prevent corrosion. Scrub undershelf and posts weekly with warm water and mild detergent; rinse and dry thoroughly. Inspect the 1-1/2" backsplash, rolled edge and welds monthly for damage and repair seals promptly. Level the 108" unit and torque fasteners per CSA-equivalent guidelines to preserve structural integrity.
