When service demands consistency and sanitary performance, this commercial stainless steel work table delivers reliable support for prep and staging tasks. Designed for continuous use in professional kitchens, the flat top and galvanized undershelf provide a durable workspace that resists corrosion and simplifies cleanup while maintaining NSF compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the 16 gauge stainless top with a mild detergent and warm water using a soft cloth. Rinse and dry to prevent corrosion. Wipe galvanized undershelf and posts with a non-abrasive cleaner; dry fully. Clean rounded edge and joints to stop grease build-up and reduce fire risk. Inspect seals and fasteners, tighten as needed. Maintain weekly to protect food safety, lower energy use, and pass CSA and health inspections.#@@#Additional Info#@#The Duke 416-3648 work table features a 48" x 30" 16 gauge Type 400 stainless steel top with a rounded edge, open galvanized base, undershelf, 36" height, flat top, NSF certified, and weighs 103 pounds for foodservice prep and storage.#@@#General Info#@#Description #@#
When service demands consistency and sanitary performance, this commercial stainless steel work table delivers reliable support for prep and staging tasks. Designed for continuous use in professional kitchens, the flat top and galvanized undershelf provide a durable workspace that resists corrosion and simplifies cleanup while maintaining NSF compliance.
#@@# Top Strength#@#
The 16 gauge Type 400 stainless steel top offers structural rigidity for heavy-duty prep without flexing under loaded pans and equipment. Chefs maintain a consistent work height for tasks thanks to the 36-inch top elevation that aligns with standard counter ergonomics.
#@@# Open Undershelf#@#
Galvanized open undershelf construction maximizes storage capacity while allowing airflow to reduce moisture accumulation. Staff can quickly access tools and ingredients from beneath the work surface, improving workflow in fast-paced environments.
#@@# Sanitary Surface#@#
A flat top without a backsplash reduces seams and crevices where soil can accumulate, enabling efficient cleaning and disinfecting between uses. Operations meet NSF requirements for food contact surfaces and simplify daily sanitation protocols.
#@@# Rolled Edge Design#@#
The rounded rolled bullnose edge enhances operator safety by eliminating sharp corners and helps contain spills on the work surface. Line cooks gain tactile comfort during extended prep periods and reduce snagging of linens or gloves.
#@@# Dimensioned For Kitchens#@#
At 48 inches wide and 30 inches deep, the footprint fits standard back-of-house configurations while providing ample contiguous workspace for multi-station prep. Managers can plan layouts with predictable clearances and alignments to dishwash and cooking lines.
#@@# Durable Base#@#
Open galvanized posts and bracing provide corrosion-resistant support suited to humid or washdown environments common in institutional kitchens. Maintenance teams appreciate the longevity and reduced need for premature replacement.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Duke 416-3648 work table by inspecting and tightening all fasteners monthly to preserve stability. Clean the 400 Series 16 gauge stainless top after each shift using a neutral pH detergent and warm water; rinse and dry with a soft cloth to prevent spotting. Remove debris from the galvanized undershelf and posts; apply a light protective coat of food-safe mineral oil to bare stainless edges quarterly. Verify level and NSF compliance annually.
