Stop sacrificing workspace efficiency for temporary fixes. This 96-inch stainless steel work table delivers robust support, ample preparation area, and integrated storage to keep high-volume kitchens moving. Operators will find a dependable, sanitary platform that meets NSF requirements and integrates seamlessly with existing workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless steel top, riser, backsplash, posts, and undershelf with a mild soap solution and a soft cloth. Rinse thoroughly and dry to prevent water spots and corrosion. Use non-abrasive cleaners to protect the 300 series finish. Clean edges and seams to stop grease buildup and bacteria. Inspect seals and tighten fasteners. Regular cleaning reduces contamination, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#Duke 316S-3696-2R stainless steel work table measures 96" x 36", features a 36" high Type 300 top with 1-1/8"H riser and 1-1/2" backsplash/upturn, stainless steel undershelf and posts, square flat edge, NSF certified, and weighs 230 pounds.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for temporary fixes. This 96-inch stainless steel work table delivers robust support, ample preparation area, and integrated storage to keep high-volume kitchens moving. Operators will find a dependable, sanitary platform that meets NSF requirements and integrates seamlessly with existing workflows.
#@@# Sturdy Stainless Steel#@#
Engineers constructed the top from Type 300 stainless steel to resist corrosion and maintain a sanitary surface under continuous use. Chefs can perform heavy prep directly on the top without concern for surface degradation, while cleanup remains fast and effective.
#@@# Generous Work Surface#@#
Designers sized the top at 96 inches by 36 inches to provide extensive linear prep space for multiple staff working simultaneously. Teams can stage pans, trays, and equipment along the full length to reduce cross-traffic and speed mise en place.
#@@# Raised Riser Back#@#
Manufacturers included a 1-1/8 inch high riser and a 1-1/2 inch backsplash/upturn to prevent spills from running to the rear and to protect walls and adjacent equipment. Line cooks can work against the back edge with reduced cleanup at the wall junction, improving sanitation and safety.
#@@# Open Base Storage#@#
Engineers fitted a stainless steel undershelf supported by heavy posts to store bulk items and equipment within easy reach while keeping the floor clear. Kitchen managers can store full pans and containers under the table to maximize usable floor area and streamline service flow.
#@@# Commercial Height Design#@#
Builders set the table at 36 inches high to match standard counter ergonomics used in institutional and commercial kitchens. Staff will maintain proper posture during repetitive tasks, lowering fatigue and sustaining throughput during peak service.
#@@# Commercial Certification#@#
Fabricators certified the table to NSF standards, confirming materials and construction meet public health requirements for foodservice environments.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• 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#@#Service teams should clean the Duke 316S-3696-2R work table daily using a neutral detergent and warm water, then dry with a lint-free cloth to prevent spotting. Inspect welds, posts and undershelf for corrosion weekly and tighten fasteners as required. Sanitize surfaces with a food-safe solution before food contact. Level the unit and verify 36" height and 96" length clearances during installation. Replace damaged gaskets or edges immediately.
