Built for demanding kitchen workflows, this 48-inch work table offers a durable, sanitary prep surface while optimizing storage and service flow. Designed for continuous use in restaurants, hospitals, schools, and catering operations, the table features a 16-gauge 400-series stainless steel top paired with a galvanized open base, balancing corrosion resistance and structural economy. Operators will appreciate the 36-inch working height, which aligns with ergonomic standards to reduce fatigue during prolonged shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild detergent and warm water; rinse and dry with a soft cloth. Clean the galvanized undershelf and posts with a non-abrasive cleaner and a soft brush; rinse thoroughly. Sanitize food-contact surfaces with an EPA-registered sanitizer and follow dwell time. Check seals and hardware; tighten or replace if worn. Clean regularly to prevent sickness, fires, breakdowns, and to pass inspections.#@@#Additional Info#@#The Duke 416-2448 48" W galvanized base work table has a 48" x 24" 16 gauge stainless steel top, 36" height, rounded bullnose edge, and galvanized undershelf; NSF certified for foodservice durability.#@@#General Info#@#Description #@#
Built for demanding kitchen workflows, this 48-inch work table offers a durable, sanitary prep surface while optimizing storage and service flow. Designed for continuous use in restaurants, hospitals, schools, and catering operations, the table features a 16-gauge 400-series stainless steel top paired with a galvanized open base, balancing corrosion resistance and structural economy. Operators will appreciate the 36-inch working height, which aligns with ergonomic standards to reduce fatigue during prolonged shifts.
#@@# Top Material#@#
The 16-gauge 400-series stainless steel top provides a robust, corrosion-resistant surface suitable for direct food contact and heavy use. Chefs can maintain sanitation with a smooth flat top that resists pitting and cleans easily with commercial detergents.
#@@# Work Surface Size#@#
A 48-inch by 24-inch top creates ample continuous workspace for prep, plating, and staging tasks in high-volume kitchens. Teams can position multiple stations along the length to enhance throughput without crowding adjacent workflows.
#@@# Edge Profile#@#
Rounded rolled bullnose edges minimize catch points and create a comfortable lean surface for prolonged tasks. Staff will experience fewer wrist and forearm stress points while moving pans and trays across the table.
#@@# Base Design#@#
Open base construction with a galvanized undershelf provides visible, ventilated storage that resists moisture at a lower cost than full stainless base options. Managers benefit from quick inventory access and a reduced risk of trapped liquids that can cause corrosion.
#@@# Height Specification#@#
A 36-inch nominal work height aligns with industry ergonomic recommendations for standing food preparation. Workers will maintain consistent posture while performing chopping, assembly, and using small equipment.
#@@# Regulatory Certification#@#
NSF certification confirms that the table meets public health and sanitation 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 work table weekly for loose fasteners and secure them with a torque-rated screwdriver. Clean the 400 series stainless steel top after each shift using a neutral-pH detergent and warm water; rinse and dry with a microfiber cloth to prevent spots. Remove food debris from the bullnose edge with a soft nylon brush to avoid scratches. Degrease the galvanized undershelf monthly with a non-acidic cleaner and rinse. Verify level and adjust leg cups to distribute load evenly.
