This commercial work table is designed for demanding kitchens, featuring a generous 84 inches of usable surface and robust construction for continuous use. It includes a 24 inch deep stainless steel top and a raised edge to contain prep tasks, while an open undershelf organizes tools and supplies. Operators benefit from durability and a stable 36 inch work height for ergonomic food prep and staging.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work table. Remove debris and wash stainless top with a mild detergent and warm water using a soft cloth. Scrub backsplash and galvanized undershelf to remove grease; rinse and dry completely. Clean condenser coils and vents monthly to prevent fires and lower energy use. Inspect seals and fasteners; tighten or replace parts to avoid breakdowns. Document cleaning dates to meet CSA and health inspection requirements.#@@#Additional Info#@#Duke's 416-2484-5R work table features an 84" x 24" stainless steel top with a 5" riser, galvanized undershelf, and posts. It stands 36" high, meets NSF certification, and supports heavy kitchen workflows for easy cleaning.#@@#General Info#@#Description #@#
This commercial work table is designed for demanding kitchens, featuring a generous 84 inches of usable surface and robust construction for continuous use. It includes a 24 inch deep stainless steel top and a raised edge to contain prep tasks, while an open undershelf organizes tools and supplies. Operators benefit from durability and a stable 36 inch work height for ergonomic food prep and staging.
Engineers crafted the 16/400 stainless surface to resist corrosion and maintain a sanitary contact area under constant use. Staff can clean the top quickly, ensuring food-safe conditions and minimizing downtime between shifts and inspections.
A raised edge secures ingredients and prevents spills from reaching walls or floors during high-volume prep. Line cooks can keep contaminants contained and simplify cleanup with this design that also protects adjacent surfaces.
The open undershelf is constructed to withstand heavy storage loads while providing ventilation and easy access. Chefs can store bulk containers and equipment off the floor to improve workflow and adhere to sanitary codes.
A sturdy base and posts create a rigid platform that resists racking during heavy use. Teams can rely on a stable 36 inch working height and full-width construction for precise cutting, portioning, and assembly tasks.
Certification ensures the table meets regulatory standards for food contact and sanitation in commercial kitchens. Managers can achieve consistent compliance with inspection protocols and operator training programs.
An 84 inch by 24 inch footprint maximizes prep capacity without sacrificing aisle space in busy operations. Facilities planners can place multiple units in series for assembly lines or use a single long table for centralized prep, conserving room and improving throughput.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 416-2484-5R work table weekly and tighten all fasteners. Remove debris from the stainless steel top with mild detergent and warm water; rinse and dry to prevent spotting. Sanitize surfaces with an EPA-registered sanitizer per manufacturer instructions. Clean the 5" backsplash and riser seams with a soft brush. Degrease the undershelf and posts with a neutral pH cleaner; rinse to avoid residue. Level the table and verify load limits before placing heavy equipment.
