Reliable performance meets durable construction in a stainless steel work table engineered for high-volume kitchens and institutional food service. Designed for continuous use, this 120-inch by 36-inch workstation provides an expansive prep area while meeting NSF certification for commercial environments. Operators will appreciate a 5-inch riser that protects walls and keeps the top cleaner during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Scrub the stainless steel top and 5" backsplash with mild detergent and a non-abrasive cloth. Rinse with clean water and dry to prevent corrosion. Sweep debris from the undershelf and wipe posts. Clean edges and seams to remove grease that causes fires and wear. Inspect seals and fasteners; tighten or replace as needed. Perform this daily to ensure food safety, energy efficiency, and CSA compliance.#@@#Additional Info#@#Duke's 416-36120-5R work table is 120" x 36" with a 16-gauge stainless steel top, 5" riser, rounded edge, galvanized base, 36" height, NSF certified, and supports 285 pounds for commercial kitchens.#@@#General Info#@#Description #@#
Reliable performance meets durable construction in a stainless steel work table engineered for high-volume kitchens and institutional food service. Designed for continuous use, this 120-inch by 36-inch workstation provides an expansive prep area while meeting NSF certification for commercial environments. Operators will appreciate a 5-inch riser that protects walls and keeps the top cleaner during peak service.
#@@# Top Gauge#@#
A 16-gauge, Type 400 stainless steel top delivers consistent flatness and corrosion resistance for prolonged daily use. Chefs will maintain precise prep surfaces that resist warping under heavy pans and frequent cleaning.
#@@# Full-Length Undershelf#@#
A galvanized full-length undershelf supports the storage of pots, pans, and bulk ingredients while keeping them off the floor for sanitation and accessibility. Staff will reduce retrieval times by staging common items directly under the work surface.
#@@# Riser Protection#@#
A 5-inch backsplash riser secures the rear edge to limit spills and simplify wall cleaning during continuous service. Maintenance teams will experience fewer wall stains and faster turnaround between shifts.
#@@# Rounded Edge#@#
A rolled bullnose edge on the top protects hands and reduces damage to equipment and trays that slide across the surface. Line cooks will handle tasks more quickly with reduced snagging and smoother transfers.
#@@# Open Base Design#@#
An open base with galvanized posts provides structural support while allowing easy access for cleaning and mobile equipment placement. Sanitation staff will perform floor and undertable cleaning without disassembly.
#@@# NSF Compliance#@#
NSF certification validates material selection and fabrication methods for commercial food environments, ensuring regulatory alignment for kitchens, hospitals, and institutions. Purchasing agents will document compliance easily during inspections.
#@@#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 food debris and acidic residue; remove with a pH-neutral detergent and soft cloth to prevent corrosion. Rinse with potable water and dry immediately to avoid spots. Clean the 5" backsplash and riser joints with a nylon brush. Degrease edges and bullnose with a diluted alkali cleaner, then rinse. Sanitize surfaces per local codes. Verify undershelf fasteners and galvanized posts weekly. Level the 36" table and ensure casters or feet are secure.
