This heavy-duty work table is designed for demanding kitchens. The 60-inch stainless steel unit features a spacious 24-inch top and a full-length undershelf to streamline staging, prep, and storage in one durable footprint. Food service teams will reduce clutter and improve flow while meeting sanitation requirements thanks to robust Type 400 stainless construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove loose debris and wash stainless surfaces with mild detergent and warm water. Scrub undershelf, posts, and backsplash with a soft brush; rinse thoroughly. Sanitize food-contact areas per CSA or local guidelines. Dry all surfaces to prevent corrosion. Inspect seals and fasteners; tighten or replace as needed. Clean regularly to reduce bacteria, cut fire risk from grease, lower energy use, and extend equipment life.#@@#Additional Info#@#Duke’s 416S-2460-2R 60" stainless work table features a 16-gauge Type 400 top, 1-1/8" high riser, 1-1/2" backsplash/upturn, rounded bullnose edge, stainless steel undershelf and posts, 36" height, NSF certified, and weighs 108 pounds.#@@#General Info#@#Description #@#
This heavy-duty work table is designed for demanding kitchens. The 60-inch stainless steel unit features a spacious 24-inch top and a full-length undershelf to streamline staging, prep, and storage in one durable footprint. Food service teams will reduce clutter and improve flow while meeting sanitation requirements thanks to robust Type 400 stainless construction.
Engineers specified a 16-gauge Type 400 stainless steel top to resist warping and corrosion under constant use. Chefs will handle large trays and multiple tasks on a roomy 60 by 24-inch surface that maintains flatness and hygiene.
A 1-1/8 inch high riser plus a 1-1/2 inch backsplash upturn contain spills and protect walls during intensive prep. Staff will spend less time cleaning adjacent surfaces and more time on production thanks to confined liquids and crumbs.
Designers fitted a rounded rolled edge to improve safety and reduce wear on cookware and hands. Line cooks will experience smoother movement along the front edge and less risk of damage to utensils.
A stainless steel undershelf offers full-length storage for pans, containers, and bulk ingredients, keeping critical items within reach. Managers will optimize space and reduce trips to remote storage areas.
The table stands 36 inches high on stainless posts to match standard counter ergonomics and minimize worker fatigue during extended prep shifts. Operators will maintain consistent output and reduce strain-related slowdowns.
This unit confirms compliance with food zone sanitation standards used in commercial kitchens. Safety officers will document regulatory alignment and simplify health inspections.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top and riser weekly for pitting or weld cracks, and tighten loose fasteners immediately. Clean surfaces daily with a neutral pH detergent and warm water; rinse thoroughly to remove residues that promote corrosion. Remove the undershelf and posts monthly to degrease joints and drain holes; dry all components before reassembly. Lubricate adjustable feet and verify the table remains level to prevent stress on welds and reduce wear.
