Stop sacrificing workspace durability for cost. This commercial work table features a robust stainless steel top and galvanized base designed for continuous use in high-volume kitchens, institutions, and hospitality back-of-house operations. Operators will benefit from a stable, NSF-certified workstation sized to integrate with existing lines while resisting routine wear.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table. Remove debris, then wash the stainless top with mild detergent and warm water using a soft cloth. Scrub the backsplash, bullnose edge, and undershelf to remove grease. Rinse and dry completely to prevent corrosion. Clean condenser coils, vents, and nearby surfaces to reduce fire risk. Inspect seals and hardware; tighten or replace as needed. Schedule routine cleaning to protect food safety, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Duke’s 48" x 24" work table has a 16-gauge stainless steel top with a 5" riser, rounded edge, open galvanized base, undershelf, 36" height, NSF certification, and weighs 95 pounds, ensuring durability and easy sanitation.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for cost. This commercial work table features a robust stainless steel top and galvanized base designed for continuous use in high-volume kitchens, institutions, and hospitality back-of-house operations. Operators will benefit from a stable, NSF-certified workstation sized to integrate with existing lines while resisting routine wear.
#@@# 16 Gauge Top#@#
A 16 gauge, 400 series stainless steel top offers a thick, corrosion-resistant surface rated for heavy prep and frequent cleaning. Chefs will rely on the rigidity and sanitary properties to minimize surface deformation and bacterial harboring during service.
#@@# 48 Inch Length#@#
A 48 inch wide workspace accommodates large-scale prep tasks and multiple simultaneous operators without crowding. Staff will execute parallel workflows and stage equipment across the length for efficient mise en place.
#@@# 24 Inch Depth#@#
A 24 inch deep top balances usable surface area with aisle clearance to optimize kitchen traffic flow. Managers will configure stations to maintain service speed while preserving circulation during peak periods.
#@@# 5 Inch Backsplash#@#
An integrated 5 inch high backsplash protects walls from splashes and simplifies sanitation along the rear edge of the top. Maintenance teams will experience fewer washdown cycles on wall surfaces and reduced water penetration behind the table.
#@@# Galvanized Undershelf#@#
A galvanized undershelf and posts provide corrosion-resistant storage beneath the top, supporting bulk ingredients, pans, or small equipment. Inventory managers will store frequently used items at hand while protecting them from floor-level moisture.
#@@# 36 Inch Height#@#
A 36 inch overall height aligns with standard counter ergonomics for most food service tasks, minimizing operator fatigue during extended shifts. Ergonomics coordinators will note improved posture and consistent work heights across service lines.
#@@#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 Duke 416-2448-5R work table weekly and tighten all fasteners to maintain structural integrity. Remove loose debris and degrease the 16/400 stainless steel top with a pH-neutral cleaner; rinse and dry to prevent spotting. Sanitize surfaces after food contact using approved solutions and follow contact times. Clean galvanized undershelf with mild detergent; avoid chloride cleaners. Check 5" backsplash seams and replace worn seals. Level the table to prevent stress and uneven wear.
