Stop compromising workspace efficiency for cleanliness. This stainless steel work table protects walls and reduces splash, supporting sustained prep operations while simplifying cleanup.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the table. Use a mild detergent and warm water with a soft cloth to clean the 16 gauge stainless top, undershelf, posts, and 5" backsplash. Scrub rounded bullnose edges gently; rinse with clean water and dry completely to prevent corrosion. Degrease oven hoods and vents regularly to prevent fires. Clean condenser coils and seals to improve efficiency and reduce utility costs. Maintain records to pass CSA and health inspections.#@@#Additional Info#@#Duke 416S-36120-5R stainless steel work table measures 120" x 36" x 36" high, has a 16 gauge Type 400 top, open base with undershelf, 5" backsplash, rounded bullnose edge, NSF certified, weighs 285 pounds, ideal for foodservice and heavy prep.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for cleanliness. This stainless steel work table protects walls and reduces splash, supporting sustained prep operations while simplifying cleanup.
The 16 gauge, 400 series stainless top delivers durable resistance to corrosion and repeated cleaning cycles. Chefs and line staff benefit from a flat, hard surface that tolerates heavy prep use and maintains sanitary conditions.
A spacious work area creates expansive real estate for simultaneous tasks and multiple stations. Teams increase throughput because personnel avoid crowding and shift tasks along a continuous plane.
The integrated backsplash contains spills and protects wall surfaces during high-volume prep. Maintenance crews reduce wall cleaning time and contamination risk while routines remain efficient.
A stainless undershelf runs the table length to store pans, small equipment, and bulk ingredients beneath the top. Kitchen managers optimize floor space and cut retrieval time because supplies sit within arm’s reach.
The rolled bullnose edge design eliminates sharp corners, improving staff safety and reducing edge damage over time. Food service staff handle trays and pans against the edge without snags, which preserves finished product quality.
Open stainless steel base and adjustable overall height accommodate carts and ergonomic workflows. Facility teams install the unit to meet NSF standards and support regulatory inspections without structural modification.
Product weight and dimensions support heavy-duty deployment, and the steel construction aligns with rigorous daily use in restaurants, schools, hospitals, and hospitality environments.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Duke 416S-36120-5R work table by wiping the 16 gauge Type 400 stainless top and backsplash daily with a mild detergent and soft cloth to prevent residue buildup. Sanitize surfaces after food prep using a food-safe sanitizer per label dwell times. Inspect and tighten leg fasteners weekly and check the rounded bullnose edge for deformation. Clean the stainless undershelf and posts monthly; rinse, dry, and apply a light machine oil to moving parts to inhibit corrosion.
