Built for rigorous commercial kitchens, this stainless steel work table combines expansive workspace with durable construction to support continuous prep cycles. Designed for high throughput operations, it provides a broad 132-inch length and a full 36-inch depth that accommodate multiple stations and large sheet pans. Users gain a stable, sanitary surface that integrates a practical backsplash and a load-bearing undershelf for organized storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the work surface. Use mild detergent and warm water to scrub the 36" x 132" stainless steel top, riser, undershelf, and posts. Rinse with clean water and dry with a lint-free cloth. Remove grease from vents and oven surfaces with a commercial degreaser. Inspect seals and fasteners; tighten or replace as needed. Clean condenser coils quarterly to improve efficiency. Ensure surfaces are fully dry before reuse.#@@#Additional Info#@#Duke's 416S-36132-2R stainless steel work table measures 132" x 36", stands 36" high, and includes a 1.5" backsplash, stainless undershelf and posts, Type 400 top, NSF certification, and 308 pounds weight for heavy-duty foodservice prep and assembly.#@@#General Info#@#Description #@#
Built for rigorous commercial kitchens, this stainless steel work table combines expansive workspace with durable construction to support continuous prep cycles. Designed for high throughput operations, it provides a broad 132-inch length and a full 36-inch depth that accommodate multiple stations and large sheet pans. Users gain a stable, sanitary surface that integrates a practical backsplash and a load-bearing undershelf for organized storage.
#@@# Top Surface#@#
Engineered with 400 series stainless steel, the top spans 132 inches by 36 inches to deliver continuous, heavy-duty workspace for large batch preparation. Chefs will maintain consistent production across the full surface while resisting corrosion and enduring frequent cleaning routines.
#@@# Integrated Backsplash#@#
A 1.5-inch upturn backsplash runs along the rear edge to limit spills and simplify wall-mount cleaning tasks. Kitchen staff will experience fewer surface breaches and faster sanitation cycles during service turnover.
#@@# Undershelf Storage#@#
The open base includes a stainless steel undershelf supported by stainless posts to store pans, small equipment, and dry goods within easy reach. Teams will reduce retrieval times and maintain a clear top for ongoing prep activities.
#@@# Height and Clearance#@#
The table measures 36 inches high to align with standard ergonomic work heights and to accept common equipment and trays beneath. Operators will reduce strain during repetitive tasks and position tools for immediate access.
#@@# Edge and Finish#@#
The top features a square flat edge profile that creates a smooth transition between work surface and perimeter, minimizing snags and facilitating wipe-downs. Staff will clean edges quickly and avoid food entrapment in seams or crevices.
#@@# Regulatory Certification#@#
This unit carries NSF certification and uses Type 400 stainless materials to meet health code expectations for commercial food handling environments.
#@@#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#@#Inspect welds and fasteners weekly; tighten loose bolts and repair damaged seams to maintain structural integrity. Clean the 400-series stainless top and undershelf daily with a neutral pH cleaner and a soft cloth to prevent corrosion and foodborne contamination. Rinse thoroughly and dry to avoid water spots. Sanitize per local codes after heavy use. Level the 36" high table and check the 1.5" backsplash for secure attachment. Replace damaged components promptly to ensure CSA and NSF compliance.
