Stop compromising on durability to save a few dollars. This stainless steel work table features a generous 84 inches of usable surface, complemented by a galvanized open base and undershelf, designed to support continuous kitchen operations and heavy prep loads. Restaurant operators and institutional kitchens will appreciate the balance of an NSF-certified stainless top and a galvanized lower structure, which provides corrosion resistance where it is essential while managing overall costs effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove all items. Mix warm water with a mild detergent; apply with a soft cloth to stainless steel 400 series tops and galvanized undershelves. Scrub grease from ovens, vents, and coils; rinse with clean water. Dry all surfaces and seals thoroughly. Inspect seals and fasteners; tighten or replace as needed. Clean condenser coils monthly to improve efficiency and reduce fire risk, bacteria, and equipment wear.#@@#Additional Info#@#Duke 416-2484 84" work table has a 36" high 16/400 stainless steel top, 24" depth, galvanized open base with undershelf, NSF certified, 135 pounds, flat top without backsplash, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising on durability to save a few dollars. This stainless steel work table features a generous 84 inches of usable surface, complemented by a galvanized open base and undershelf, designed to support continuous kitchen operations and heavy prep loads. Restaurant operators and institutional kitchens will appreciate the balance of an NSF-certified stainless top and a galvanized lower structure, which provides corrosion resistance where it is essential while managing overall costs effectively.
#@@# Top Surface#@#
The 400 series stainless steel top spans 84 inches and offers a flat work area 24 inches deep, facilitating long runs of prep, plating, and staging without seams or interruptions. Chefs will value a continuous, cleanable surface that resists food acids and simplifies sanitation procedures.
#@@# Open Undershelf#@#
The galvanized undershelf extends the full length, creating accessible storage for trays, bulk ingredients, and small equipment, keeping floors clear and work aisles efficient. Staff will benefit from immediate visual access to stored items, reducing retrieval time during peak service.
#@@# Base Construction#@#
Galvanized posts and base construction provide structural rigidity and abrasion resistance in wet or high-humidity environments typical of commissaries and dish areas. Maintenance crews will encounter fewer corrosion points, leading to lower lifecycle expenses.
#@@# Height and Ergonomics#@#
The table stands 36 inches high to match standard counter heights used in commercial kitchens, promoting a consistent workflow between prep and cooking lines. Operators will maintain proper posture while cutting and assembling, which reduces fatigue during extended shifts.
#@@# Edge Profile#@#
A square flat edge profile offers a stable placement surface for pans, cutting boards, and small appliances without trapping debris in a rolled seam. Line cooks will execute rapid handoffs and equipment placement with predictable contact points.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 416-2484 84" work table weekly for loose fasteners and weld integrity; tighten or repair immediately for safety. Clean the 16/400 stainless steel top daily with a neutral detergent and warm water; sanitize after food contact with an approved sanitizer and let air dry. Remove soil from the galvanized undershelf and posts with a soft brush and mild detergent; rinse thoroughly. Ensure NSF certification labels are legible and document inspections.
