The stainless steel work table is designed for continuous service, featuring a spacious prep surface that fits demanding kitchen layouts. Commercial operators will appreciate the NSF certified construction that ensures both sanitary performance and accessible storage for high throughput environments. Since 1998, our company has provided durable equipment that minimizes downtime and supports efficient workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and wash surfaces with mild detergent and warm water, using a soft cloth for the stainless steel top. Rinse and dry to prevent corrosion. Clean undershelf and bullnose edges; scrub backsplash and posts to remove grease. Degrease ovens and vents to prevent fires. Vacuum condenser coils and clear airflow to lower energy use. Inspect seals and fasteners; tighten or replace parts to avoid breakdowns and pass inspections.#@@#Additional Info#@#Duke’s 416S-24132-2R stainless steel work table measures 132" wide, 24" deep, and 36" high. Made from 16 gauge Type 400 stainless, it has a 1.5" backsplash and rounded bullnose edge.#@@#General Info#@#Description #@#
The stainless steel work table is designed for continuous service, featuring a spacious prep surface that fits demanding kitchen layouts. Commercial operators will appreciate the NSF certified construction that ensures both sanitary performance and accessible storage for high throughput environments. Since 1998, our company has provided durable equipment that minimizes downtime and supports efficient workflow.
Engineered with 16 gauge Type 400 stainless steel, the top resists dents and warping under sustained daily use. Chefs in high-volume operations can stage large trays and equipment across the length without compromise.
The table includes a robust undershelf that keeps tools and bulk ingredients organized below the work surface. Line cooks can reduce retrieval time and maintain clear countertops for prep tasks.
A backsplash prevents spills from reaching walls, protecting finishes and streamlining cleaning procedures. Kitchen staff can contain splatter during intense prep cycles and simplify sanitation checks.
The rounded edge minimizes wear on handhelds and reduces injury risk during repetitive motion. Operators benefit from a safer contact profile while maintaining a reinforced perimeter that sheds debris.
The work height aligns with standard commercial counter ergonomics to support efficient chopping and plating operations. Line teams can sustain consistent posture and speed throughout service windows.
The design allows easy access for floor cleaning and accommodates carts beneath the surface to stage product. Maintenance crews can clean rapidly and managers can adapt the footprint to shifting production needs.
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• 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 food residue; wipe with a neutral pH cleaner and a soft cloth to prevent corrosion. Remove and clean the undershelf weekly; lift off loose items and wash with warm water and mild detergent, then dry thoroughly to avoid water spots. Verify 16 gauge top integrity and check welds at seams monthly; tighten leg bolts and confirm 36" height stability. Sanitize surfaces per CSA guidelines after heavy use.
