The stainless steel work table is designed for high‑volume prep lines, providing a reliable surface for commercial kitchens. Its generous dimensions offer ample staging and assembly space, while NSF certification ensures it meets foodservice standards. The durable construction and practical features enhance workflow and minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the work table. Remove debris and wash the stainless top and 5" backsplash with a mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent streaks. Clean the galvanized undershelf and posts with non-abrasive cleaner; rinse and dry. Inspect 16 gauge seams and rounded bullnose edge for wear. Clean weekly around vents and under the table to reduce grease buildup and extend equipment life. Ensure NSF compliance during inspections.#@@#Additional Info#@#Duke's 416-24132-5R stainless steel work table is 132" wide, 24" deep, and 36" high. It has a 16-gauge Type 400 top, 5" backsplash, rounded edge, galvanized undershelf, NSF certification, and weighs 252 pounds for heavy-duty use.#@@#General Info#@#Description #@#
The stainless steel work table is designed for high‑volume prep lines, providing a reliable surface for commercial kitchens. Its generous dimensions offer ample staging and assembly space, while NSF certification ensures it meets foodservice standards. The durable construction and practical features enhance workflow and minimize downtime.
Engineers designed the table to span 132 inches while maintaining a 36 inch working height, enabling continuous prep across a single linear surface. Teams can stage multiple tasks simultaneously and minimize cross‑traffic during peak service.
The top is formed from 16 gauge Type 400 stainless steel to resist denting and support heavy pans and equipment. Chefs can apply consistent force when chopping, assembling, or loading trays without concern for deformation.
The 5 inch riser attaches to the rear edge to contain spills and protect wall finishes during wet prep and plating. Line staff avoid repeated wipe‑downs behind equipment and maintain cleaner pass zones.
A full‑length galvanized shelf beneath the top provides storage for bulk pots, pans, and containers while preserving clearance for legroom. Supervisors keep frequently used inventory within reach without cluttering the work surface.
A rounded edge design reduces sharp contact and protects product corners during transfer and staging. Line workers experience safer handling and less incidental damage to trays and boxes.
The open base with corrosion‑resistant galvanized posts allows easy access for cleaning and inspection beneath the table. Sanitation crews complete washdown tasks faster and inspections proceed without dismantling equipment.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and 5" backsplash weekly for dents, corrosion, and weld integrity. Use a neutral pH cleaner with a soft cloth, then rinse and dry to avoid water spots. Remove debris from the bullnose edge and sanitize with food-safe agents; allow full contact time as per label. Tighten frame fasteners and check undershelf connections monthly; replace damaged anchors. Level the 36" table and adjust legs for even load distribution.
