Stop trading consistency for speed. This steamtable unit delivers steady heat control and reliable hot holding across two full pans, enabling continuous service during peak periods while maintaining food quality and safety standards. Designed for commercial kitchens and institutions, this unit pairs a compact footprint with practical features to support high-volume operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and turn off gas at the regulator. Remove pans; wash with warm, soapy water, rinse, and dry. Scrub wells and water pans with non-abrasive cleaner to remove grease. Vacuum condenser coils and clean under the shelf. Inspect door seals and legs; tighten or replace worn parts. Sanitize all food-contact surfaces and let dry before reconnecting gas and power. Regular cleaning prevents contamination, fires, higher bills, and equipment failures.#@@#Additional Info#@#Duke G-2-DLSS-LP 32" liquid propane steamtable offers 32" W workspace, two stainless steel dry heat wells, 7000 BTU output, 16ga top, 20ga body, safety pilots, valve controls, regulator, integral cutting board, 6" legs, CSA STAR certified.#@@#General Info#@#Description #@#
Stop trading consistency for speed. This steamtable unit delivers steady heat control and reliable hot holding across two full pans, enabling continuous service during peak periods while maintaining food quality and safety standards. Designed for commercial kitchens and institutions, this unit pairs a compact footprint with practical features to support high-volume operations.
#@@# Stainless Steel Top#@#
The 16ga stainless steel top provides a durable contact surface that resists corrosion and simplifies sanitation. Chefs and line staff will find the smooth surface easy to clean between shifts, reducing labor time and contamination risk.
#@@# Two Pan Capacity#@#
Engineered to accommodate two pans, the unit supports parallel service of main dishes and sides without increasing counter length. Operators benefit from efficient product rotation and consistent portioning at service points.
#@@# Controlled Gas Output#@#
The valve controls and gas regulator deliver precise heat adjustment for each well, allowing staff to maintain target temperatures with minimal fluctuation. Kitchens achieve predictable holding conditions that preserve texture and reduce waste.
#@@# Dry Heat Wells#@#
Each stainless steel dry heat well supplies direct heat for pans that require lower moisture transfer, improving finish and preventing soggy items. Food service teams can stage a wider range of menu items using the distinct well types.
#@@# Integrated Cutting Board#@#
An integral stainless steel cutting board streamlines assembly and finishing tasks directly at the steamtable, reducing steps between prep and service. Line cooks gain a stable work surface that integrates with hot holding functions.
#@@# Enclosed Base Design#@#
The 20ga stainless steel body with an enclosed base and open undershelf provides protected storage and easy access to service items, while 6in stainless steel legs with adjustable feet stabilize the unit on uneven floors.
#@@#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 valves, safety pilots, and the regulator monthly to ensure proper operation and detect leaks; use a soap solution on connections and tighten fittings if bubbles appear. Drain and descale water pans weekly to prevent mineral buildup and sanitize with a food-safe sanitizer per manufacturer dwell times. Clean stainless surfaces daily with a soft cloth and mild detergent, then apply a light food-grade polish. Empty and dry wells after service to avoid corrosion.
