Stop sacrificing workspace efficiency for makeshift solutions. This commercial-grade stainless steel work table provides a durable, foodservice-ready surface that supports continuous prep operations while resisting corrosion and daily wear. Designed for institutional kitchens and high-volume back-of-house environments, the table balances structural strength, hygiene compliance, and ergonomic height for sustained operator comfort.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the work surface. Use a mild detergent and a soft cloth to clean the 60" x 24" stainless steel top and rounded bullnose edge. Scrub undershelf and posts with warm, soapy water; rinse and dry to prevent corrosion. Clean condenser coils and vents monthly to improve efficiency and lower energy bills. Remove grease from ovens and hoods to reduce fire risk. Inspect seals, tighten fasteners, and document cleaning to meet CSA and NSF standards.#@@#Additional Info#@#The Duke 416S-2460 stainless steel work table measures 60" x 24" with a 36" height, 16/400 stainless top, bullnose edge, open base with undershelf, and NSF certification; it supports heavy prep workloads and eases sanitation in kitchens.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for makeshift solutions. This commercial-grade stainless steel work table provides a durable, foodservice-ready surface that supports continuous prep operations while resisting corrosion and daily wear. Designed for institutional kitchens and high-volume back-of-house environments, the table balances structural strength, hygiene compliance, and ergonomic height for sustained operator comfort.
#@@# 16 Gauge Top#@#
The table ships with a 16 gauge stainless steel top constructed from Type 400 material, offering robust resistance to dents and routine impact in busy kitchens. Operators will experience a flat, smooth work plane that tolerates rigorous prep tasks and repeated cleaning cycles without surface degradation.
#@@# 60 Inch Width#@#
A 60 inch-wide surface expands usable prep real estate to accommodate multiple stations, large sheet pans, or staging of plated items. Teams gain the capacity to perform parallel tasks while maintaining clear separation between processes to support food safety protocols.
#@@# 24 Inch Depth#@#
The 24 inch depth provides a standard commercial footprint that fits through service corridors while maximizing countertop area for chopping, assembly, and small equipment placement. Managers will find this dimension simplifies layout planning in kitchens constrained by aisle width or pass-through access.
#@@# Open Undershelf#@#
An integrated stainless steel undershelf runs the table length, creating organized storage for bins, utensils, and bulk ingredients within reach. Staff can lower clutter from the top surface, reducing cross-contamination risk and speeding retrieval during service.
#@@# Bullnose Edge#@#
The rounded, rolled bullnose edge enhances operator comfort during prolonged prep periods and eliminates sharp corners that collect debris. Cleaning crews will complete sanitation cycles faster since the continuous edge resists buildup and allows efficient wipe-downs.
#@@#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#@#Maintain the Duke 416S-2460 60" work table by cleaning the 16/400 stainless steel top daily with a neutral pH cleaner and soft cloth to prevent corrosion. Sanitize surfaces after each use with EPA-approved sanitizer. Inspect rounded bullnose edges and welds weekly; tighten fasteners and adjust leg levelers to keep the unit 36" high and stable. Degrease undershelf and posts monthly, rinse thoroughly, and dry to prevent residue buildup and maintain NSF compliance.
