Stop sacrificing hold time for throughput. This natural gas steamtable delivers consistent hot holding across three pans while minimizing downtime and simplifying service for high-volume kitchens. Designed for continuous operation, this unit balances energy input and heat distribution to maintain food safety and quality during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valve before cleaning. Remove pans and wash with warm, soapy water; rinse and dry. Clean stainless steel top and legs with non-abrasive cleaner and soft cloth. Inspect and wipe burners, pilots, and gas regulator; clear debris from orifices with a brush. Clean painted body and undershelf with mild detergent. Check seals and adjustable feet; tighten as needed. Perform weekly condenser and vent checks to prevent grease buildup and fire risks.#@@#Additional Info#@#Duke’s Thurmaduke G-3-CBPG-NG steamtable features 46" stainless steel, three dry heat wells, 7,500 BTU natural gas input, valve controls, safety pilots, gas regulator, painted steel base with undershelf, 6" stainless legs, and CSA STAR certification.#@@#General Info#@#Description #@#
Stop sacrificing hold time for throughput. This natural gas steamtable delivers consistent hot holding across three pans while minimizing downtime and simplifying service for high-volume kitchens. Designed for continuous operation, this unit balances energy input and heat distribution to maintain food safety and quality during peak service hours.
Three dry heat wells sit in a 16ga stainless steel top to provide direct, consistent heat to pans. Each well accepts standard pans and maintains stable temperatures with a combined 7500 BTU output for uniform product hold.
A natural gas supply powers the unit through an integrated regulator and safety pilots to ensure steady fuel flow and safe ignition. Operators gain reliable heat without frequent relighting or manual intervention, reducing interruptions during service.
Individual valve controls allow technicians to adjust heat for each well independently to match portion volumes and menu items. Chefs achieve targeted hold temperatures and reduce waste by lowering output on lightly used wells.
The painted 20ga grip steel enclosed base offers structural support and protected storage while reducing exposed components. Staff store pans and service tools under the unit and limit exposure of gas connections and wiring to foot traffic and spills.
An open undershelf supports staging and rapid access to utensils, trays, or service containers without obstructing ventilation. Kitchen staff retrieve supplies quickly and maintain workflow efficiency during service transitions.
Six-inch stainless steel legs with adjustable feet permit leveling on uneven floors and simplify cleaning beneath the unit. Maintenance crews access the floor for sanitation and maintain the correct working height specified at 36 inches.
This unit carries CSA STAR and UL EPH classification, weighs approximately 264 pounds, and measures 46 inches wide by 35.5 inches deep overall.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner pilots and valves monthly; tighten fittings and test for leaks with approved soap solution. Clean 16ga stainless top and wells after each shift using nonabrasive detergent and warm water; rinse and dry to prevent mineral deposits. Flush gas regulator lines quarterly and confirm 7500 BTU output at operating pressure. Lubricate valve stems annually and replace seals showing wear. Level unit and verify 6" legs and adjustable feet remain secure.
