Stop sacrificing uptime for performance. This natural gas steam table delivers consistent heat control, robust construction, and a three-pan layout that supports continuous service in cafeterias, hospitals, and high-volume kitchens. Operators gain predictable temperature performance and straightforward controls for sustained food holding and front-of-house service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Drain wells and remove pans. Clean stainless surfaces with a mild detergent and warm water using a soft cloth. Scrub wells and pans with a non-abrasive pad; rinse and dry thoroughly. Vacuum condenser area and wipe undershelf to remove grease. Inspect seals and pilot openings; clear obstructions. Reassemble parts, restore gas, and verify pilots light. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#The Duke G-3-CBSS-NG Thurmaduke steamtable unit offers 46" W hot food service with three stainless steel heat wells, 7,500 BTU natural gas, valve controls, 36" height, and weighs 264 pounds.#@@#General Info#@#Description #@#
Stop sacrificing uptime for performance. This natural gas steam table delivers consistent heat control, robust construction, and a three-pan layout that supports continuous service in cafeterias, hospitals, and high-volume kitchens. Operators gain predictable temperature performance and straightforward controls for sustained food holding and front-of-house service.
#@@# Stainless Construction.#@#
Top and body use stainless steel surfaces to resist corrosion and simplify sanitation. Durable 16-gauge top and 20-gauge body minimize deformation under heavy use while allowing thorough cleaning between shifts.
#@@# Three Pan Capacity.#@#
Unit accommodates three standard pans to balance menu variety with footprint efficiency. Multiple wells let staff hold distinct items at controlled temperatures without cross-contamination of flavors.
#@@# Controlled Gas Heat.#@#
A valve control system and gas regulator deliver 7500 BTU total output for steady dry-heat holding. Staff can adjust heat precisely to maintain product quality while reducing fuel waste compared with oversized units.
#@@# Safety Pilot System.#@#
Integrated safety pilots reduce ignition risk and support uninterrupted operation during busy service periods. Technicians can diagnose pilot-related issues quickly, limiting downtime.
#@@# Enclosed Base Design.#@#
Enclosed base with an open undershelf provides protected storage and easy access to service connections. The under-shelf organizes pans and supplies while shielding internal components from spills.
#@@# Adjustable Support Legs.#@#
Six-inch stainless legs with adjustable feet enable leveling on uneven floors to maintain consistent water and product depth in wells. Proper leveling improves temperature uniformity and reduces operator corrections.
This equipment carries CSA STAR and UL EPH classifications to meet regulatory expectations for commercial foodservice.
#@@#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 and pilots weekly; remove debris and verify safety pilots ignite promptly. Flush wells monthly to remove sediment and wipe the 16ga stainless top with a neutral detergent; rinse and dry to prevent spotting. Adjust valve controls per manufacturer torque specs and confirm the gas regulator shows stable pressure. Level the unit and check adjustable feet; secure the 6" legs. Record BTU readings and perform CSA and UL checks annually.
