Stop settling for flimsy prep stations when your workflow demands durability and precision. This 72-inch stainless work table combines a full 24-inch depth with a heavy 18-gauge 400 series stainless top to support rigorous daily use in high-volume kitchens, cafeterias, hospitals, and bars. Facility managers and culinary teams gain a stable, sanitary surface engineered for continuous production and streamlined prep operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and loose grease with a scraper. Use a mild detergent solution with warm water; scrub stainless steel with a non-abrasive pad. Rinse and towel dry to prevent spots. Clean undershelf and posts; remove grime from corners. Degrease vents and oven interiors to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Schedule routine coil and component cleaning to improve efficiency and avoid breakdowns.#@@#Additional Info#@#Duke model 418-2472 work table has an 18/400 series stainless steel 24" top, 72" length, rounded edge, flat top, galvanized posts, open undershelf, 36" height, and weighs 111 pounds, ideal for commercial foodservice prep.#@@#General Info#@#Description #@#
Stop settling for flimsy prep stations when your workflow demands durability and precision. This 72-inch stainless work table combines a full 24-inch depth with a heavy 18-gauge 400 series stainless top to support rigorous daily use in high-volume kitchens, cafeterias, hospitals, and bars. Facility managers and culinary teams gain a stable, sanitary surface engineered for continuous production and streamlined prep operations.
#@@# Top Gauge Strength#@#
Engineers specified an 18-gauge top to deliver a balance of rigidity and manageability for frequent food prep tasks. Chefs will notice reduced flex under heavy pans and steady support for cutting, mixing, and plating routines.
#@@# 400 Series Surface#@#
Manufacturers used 400 series stainless steel for corrosion resistance and simplified sanitation. Kitchen staff obtain a surface that withstands repeated cleanings and resists staining from acids commonly encountered in food processing.
#@@# Rounded Edge Design#@#
Designers incorporated a rounded rolled edge to protect hands and reduce edge wear during transport and repeated contact. Operators appreciate safer handling and easier sliding of trays and pans across the work surface.
#@@# Open Base With Undershelf#@#
Construction provides an open base with a galvanized undershelf to maximize accessible storage without trapping debris. Line cooks store pans and bulk ingredients within reach while cleaning teams maintain visibility for sanitation checks.
#@@# Flat Top Configuration#@#
Specifying a flat top without a backsplash enables flush alignment against walls or other equipment to expand prep arrays. Facility planners can install multiple tables end to end to create continuous worklines that optimize throughput.
#@@# Standard Height Specification#@#
Engineers set the table height at 36 inches to match common ergonomic standards for standing prep and assembly tasks. Staff experience reduced fatigue during long shifts and consistent workflow when mixing tasks between stations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Duke 418-2472 stainless steel work table weekly and tighten fasteners to maintain structural integrity. Clean the 18/400 stainless top after each service with a neutral detergent and soft cloth; rinse thoroughly and dry to prevent water spots. Degrease the galvanized undershelf with alkaline cleaner, then neutralize residue. Verify level and adjust legs to ensure even load distribution. Replace worn gaskets and repair dents promptly to sustain sanitary performance.