Built for sustained kitchen throughput, this commercial work table offers a robust stainless steel workspace that supports heavy prep cycles and rigorous sanitation protocols. The 72-inch length and 36-inch depth provide an expansive surface area for multi-station prep lines, while NSF certification confirms its suitability for foodservice, hospital, and institutional environments. Facilities that require corrosion resistance and straightforward maintenance will find that the combination of 16-gauge 300-series stainless steel and a welded undershelf optimizes both durability and storage density.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Wipe the Duke 316S-3672-2R stainless steel top and riser with mild detergent and warm water using a soft cloth. Scrub undershelf and posts; rinse and dry to prevent corrosion. Clean backsplash and rounded bullnose edge with non-abrasive cleaner. Remove grease from joints and seams to reduce fire risk. Inspect seals and fasteners; tighten as needed. Maintain regular cleaning schedule to protect food safety, efficiency, and inspections.#@@#Additional Info#@#Duke model 316S-3672-2R stainless steel work table measures 72" x 36". It has a 16 gauge Type 300 top, 1-1/8" riser, 1-1/2" backsplash, stainless steel undershelf, rounded edge, open base, NSF certified, and weighs 173 pounds.#@@#General Info#@#Description #@#
Built for sustained kitchen throughput, this commercial work table offers a robust stainless steel workspace that supports heavy prep cycles and rigorous sanitation protocols. The 72-inch length and 36-inch depth provide an expansive surface area for multi-station prep lines, while NSF certification confirms its suitability for foodservice, hospital, and institutional environments. Facilities that require corrosion resistance and straightforward maintenance will find that the combination of 16-gauge 300-series stainless steel and a welded undershelf optimizes both durability and storage density.
#@@# Top Surface#@#
The 16-gauge 300-series stainless steel top resists corrosion and withstands abrasive cleaning agents. Operators benefit from a flat, sanitary prep plane that minimizes bacterial harborage and sustains repeated daily use.
#@@# Riser With Backsplash#@#
A 1-1/8-inch high riser paired with a 1-1/2-inch upturn backsplash controls splashes and prevents product loss behind the table. Chefs and line cooks maintain cleaner walls and reduce the risk of cross-contamination during high-volume production.
#@@# Workstation Dimensions#@#
Measuring 72 inches wide by 36 inches deep and standing 36 inches high, the table aligns with standard commercial ergonomics for prep and plating tasks. Managers planning line layouts can rely on consistent station sizing to streamline workflow and equipment placement.
#@@# Undershelf Storage#@#
The stainless steel undershelf mounts on full-length posts to provide rigid, accessible storage for pans, small equipment, and dry goods. Kitchen staff can reduce clutter at eye level and improve task efficiency by staging commonly used items beneath the work plane.
#@@# Edge Profile#@#
The rolled bullnose edge eliminates sharp corners, protecting staff during repetitive tasks and simplifying wipe-down procedures. Foodservice teams can lower injury incidence and accelerate cleaning cycles with continuous, rounded edges.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and fasteners weekly; tighten loose bolts and repair worn gaskets to maintain sanitary seals. Clean the 16 gauge Type 300 stainless top with a pH-neutral detergent and warm water; rinse and dry to prevent spotting. Remove the undershelf and clean posts to avoid debris accumulation. Sanitize surfaces after heavy use following manufacturer protocols. Level the 72" x 36" table and check the 1-1/2" backsplash for secure attachment to preserve NSF compliance.
