Stop sacrificing speed for consistent heat. This steamtable unit provides focused dry-heat holding for two pans while operating on liquid propane, delivering controlled warmth and durable construction for high-throughput foodservice environments. Food service managers will find the unit balances reliable temperature control, service-ready ergonomics, and serviceability in a compact 32-inch footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Remove pans and debris. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive cloth. Clean wells and undershelf; remove grease from burners and vent areas to reduce fire risk. Rinse with clean water and dry completely. Inspect seals and pilots; replace worn parts. Perform this daily to prevent contamination, lower energy use, and avoid breakdowns.#@@#Additional Info#@#Duke Thurmaduke steamtable, model G-2-CBPG-LP, delivers 5000 BTU via liquid propane to two stainless steel dry-heat wells. It features valve controls, safety pilots, a gas regulator, and a painted 20ga steel base with an open undershelf.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistent heat. This steamtable unit provides focused dry-heat holding for two pans while operating on liquid propane, delivering controlled warmth and durable construction for high-throughput foodservice environments. Food service managers will find the unit balances reliable temperature control, service-ready ergonomics, and serviceability in a compact 32-inch footprint.
#@@# Enclosed Base#@#
Engineered with a painted 20ga grip steel body and an open undershelf, the enclosed base protects gas components while offering accessible storage for pans and tools. Operators maintain organization and reduce floor clutter, while service technicians can reach valves without disassembling major panels.
#@@# Stainless Top#@#
Constructed from 16ga stainless steel, the top resists corrosion and sustains repeated cleaning cycles common in institutional kitchens. Staff achieve sanitary service surfaces and reduce replacement costs through a robust work area that tolerates heavy use.
#@@# Two Pan Wells#@#
Configured with two stainless steel dry-heat wells, the unit accommodates standard gastronorm and hotel pans for simultaneous holding of multiple menu items. Chefs preserve portion control and streamline plate assembly during peak periods.
#@@# Controlled Heat Output#@#
The unit delivers 5000 BTU via liquid propane with valve control and a gas regulator for precise heat modulation. Kitchen supervisors maintain menu quality by adjusting output to match product requirements while improving fuel efficiency.
#@@# Safety Features#@#
Equipped with safety pilots and CSA STAR plus UL EPH classification, the unit meets recognized safety standards for commercial gas equipment. Facility managers reduce regulatory risk and demonstrate compliance during inspections.
#@@# Serviceable Design#@#
Mounted on 6-inch stainless steel legs with adjustable feet and featuring accessible valve controls, the design facilitates leveling and routine maintenance.
#@@#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 burners weekly and remove debris for consistent 5000 BTU output. Clean stainless steel with nonabrasive detergent and soft cloth; rinse and dry to avoid spotting. Check gas regulator and valve controls for leaks with approved soap solution; tighten fittings if bubbles appear. Inspect safety pilots and replace faulty components immediately. Level the unit and ensure 6" legs and adjustable feet secure the load. Calibrate temperature periodically and document service intervals.
