Stop sacrificing workspace efficiency for temporary fixes. This stainless top work table combines a heavy-duty 16-gauge 400 series stainless surface with a galvanized open base to deliver stable, code-compliant performance in demanding foodservice environments. Food service teams gain a durable prep surface with a built-in riser and an undershelf that improves organization and streamlines workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild soap and warm water using a soft cloth. Scrub the galvanized undershelf and posts with a non-abrasive brush and neutral cleaner; rinse thoroughly. Dry all surfaces to prevent corrosion. Inspect seals and fasteners; tighten or replace as needed. Clean weekly and after heavy use to prevent bacteria, grease buildup, higher utility costs, equipment failure, and failed CSA inspections.#@@#Additional Info#@#Duke's 416-3048-2R work table has a 48" x 30" 16-gauge stainless steel top, 1-1/8" H riser, 1-1/2" backsplash, open galvanized base with undershelf, 36" height, NSF certified, and weighs 99 pounds, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for temporary fixes. This stainless top work table combines a heavy-duty 16-gauge 400 series stainless surface with a galvanized open base to deliver stable, code-compliant performance in demanding foodservice environments. Food service teams gain a durable prep surface with a built-in riser and an undershelf that improves organization and streamlines workflow.
#@@# Top Surface#@#
The 16-gauge Type 400 stainless top provides a corrosion-resistant, NSF-certified work plane rated for daily commercial use. Chefs and line cooks achieve consistent prep results thanks to a 48 by 30-inch layout that balances surface area with kitchen footprint.
#@@# Riser Feature#@#
A 1-1/8 inch high riser with a 1-1/2 inch backsplash and upturn protects walls and prevents material spillage behind the table. Line staff reduce cleaning time and maintain sanitary barriers between the back wall and the work surface.
#@@# Edge Profile#@#
Rounded rolled bullnose edges improve operator safety and facilitate wipe-down cleaning routines. Line managers observe faster turnover during service windows because debris clears smoothly from the edge without snag points.
#@@# Base Construction#@#
The open base uses galvanized posts and a galvanized undershelf to resist wear in humid or corrosive kitchen conditions. Managers store ingredients or small equipment on the undershelf to maximize vertical space while keeping the top clear for continuous prep.
#@@# Height and Dimensions#@#
A 36-inch working height aligns with standard ergonomic recommendations for standing prep tasks, while the 48-inch width and 30-inch depth accommodate sheet pans and full trays. Staff reduce bending and reaching, which improves throughput during peak shifts.
#@@# Certification and Weight#@#
NSF certification confirms compliance with sanitation standards common to institutional and commercial settings. The unit ships at approximately 99 pounds for straightforward handling during installation.
#@@#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 tabletop and riser daily for debris; wipe with a soft cloth and mild detergent, then rinse and dry to prevent corrosion. Remove grease and food residue from the 16 gauge Type 400 stainless steel with a nonabrasive cleaner; buff with the grain to avoid scratches. Tighten fasteners on galvanized posts and undershelf weekly and replace corroded parts immediately. Sanitize surfaces after heavy use with an EPA-registered sanitizer per label times.
