Stop sacrificing workspace durability for convenience. This 120-inch stainless steel work table delivers a continuous, NSF-certified prep surface that withstands constant use while providing ample storage and easy cleanup. Restaurant, institutional, and catering operations will find reliable performance in both food prep and staging tasks without compromising sanitation or structural integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the work table. Remove loose debris and scrub the 16 gauge stainless top with a mild detergent solution and a soft cloth. Rinse with clean water and dry to prevent corrosion. Sweep the galvanized undershelf and wipe with a non-abrasive cleaner. Clean legs and rounded edges; inspect welds and fasteners for wear. Degrease vents and nearby oven surfaces to reduce fire risk. Schedule weekly coil and seal checks to maintain efficiency and pass CSA and health inspections.#@@#Additional Info#@#Duke 416-30120 stainless steel work table measures 120" W x 30" D x 36" H, has a 16 gauge 400-series top, rounded edge, galvanized open base with undershelf, flat top, NSF certified, and supports heavy-duty food prep tasks.#@@#General Info#@#Description #@#
Stop sacrificing workspace durability for convenience. This 120-inch stainless steel work table delivers a continuous, NSF-certified prep surface that withstands constant use while providing ample storage and easy cleanup. Restaurant, institutional, and catering operations will find reliable performance in both food prep and staging tasks without compromising sanitation or structural integrity.
#@@# Top Surface Strength#@#
This table features 16 gauge, Type 400 stainless steel to provide a hard-wearing top that resists corrosion and endures regular contact with knives, pans, and hot items. Designers specified a flat top without a backsplash to allow unobstructed access from multiple sides while maintaining a sanitary, easy-to-wipe surface.
#@@# Full-Length Undershelf#@#
Engineers fitted a galvanized undershelf that spans the full 120 inches to support bulk storage of dry goods, pans, and equipment while keeping the floor clear. Operators gain organized storage directly under the work area, reducing trips to supply rooms and improving kitchen flow.
#@@# Generous Dimensions#@#
Manufacturers set the top at 120 inches wide by 30 inches deep with a 36-inch working height to match standard counter ergonomics and maximize usable area. Chefs and staff can stage multiple prep stations, sheet pans, or large pots simultaneously, increasing throughput during peak service.
#@@# Rounded Edge Profile#@#
Designers formed the table with a rounded, rolled bullnose edge to reduce hand contact hazards and allow comfortable leaning during extended tasks. Line workers experience fewer snag points and faster wipe-downs along the perimeter.
#@@# Open Base Construction#@#
The open base with galvanized posts simplifies cleaning beneath the table and provides clear sight lines for equipment placement and sanitation checks. Supervisors can inspect under-table areas quickly, and custodial staff can mop without moving heavy components.
#@@#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 stainless steel top daily for debris and apply a neutral pH cleaner with a soft cloth to prevent corrosion. Remove standing water and dry surfaces to avoid spotting. Tighten leg bolts monthly and verify the 36" height remains level; adjust glides as required. Clean the galvanized undershelf with mild detergent and rinse; avoid chloride-based cleaners. Sanitize work surfaces after each use following HACCP protocols to maintain NSF compliance.
