This stainless steel work table delivers a continuous, stable prep surface sized for high-volume kitchens and long service shifts. Designed for commercial operations, the table combines a full-width top and integrated undershelf to streamline prep, storage, and cleaning tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Remove debris and wash the stainless steel top with mild detergent and warm water using a soft cloth. Rinse and dry to prevent spots. Clean undershelf and posts with the same solution; dry completely. Degrease ovens, vents, and hoods with a commercial degreaser to reduce fire risk. Clean condenser coils and door seals to improve efficiency. Sanitize food-contact areas to control bacteria and pass CSA inspections.#@@#Additional Info#@#Duke’s 416S-36120 stainless steel work table is 36" deep by 120" wide and 36" high. It features a Type 400 stainless top, stainless undershelf, open base, rounded bullnose edge, NSF certification, and weighs 246 pounds for foodservice use.#@@#General Info#@#Description #@#
This stainless steel work table delivers a continuous, stable prep surface sized for high-volume kitchens and long service shifts. Designed for commercial operations, the table combines a full-width top and integrated undershelf to streamline prep, storage, and cleaning tasks.
Engineered for expansive staging and simultaneous prep stations, operators gain space to arrange multiple tasks without cross-traffic, improving throughput and workflow.
Fabricated from stainless steel, the table resists corrosion and endures daily cleaning cycles. Facilities achieve predictable long-term performance while maintaining a sanitary surface that meets industry expectations.
The stainless steel undershelf provides durable storage directly beneath the work area, reducing trips to remote storage. Staff access frequently used pans and tools quickly, which reduces service time and floor clutter.
Certification confirms the table meets commercial sanitation standards for food contact surfaces. Managers enforce health codes confidently and simplify inspection readiness with a flat top that eliminates hard-to-clean seams.
Set at a height that aligns with standard counter ergonomics used in restaurant and institutional kitchens, cooks and prep staff reduce bending and fatigue during extended shifts, supporting steady production rates.
The rounded, rolled bullnose edge offers a smooth perimeter that minimizes damage to tools and reduces injury risk during fast-paced work. Maintenance crews benefit from quick wipe-downs since debris collects less readily along the edge.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel work table daily for damage and loose fasteners; tighten bolts and replace worn feet for level load distribution. Clean the 400 series top with neutral pH detergent and warm water, then rinse and dry to prevent corrosion. Sanitize after food contact with an approved sanitizer per label dwell times. Degrease the undershelf and posts weekly; remove debris to avoid pests.
