Stop sacrificing speed for consistency. This steamtable delivers reliable hot holding capacity while maintaining controlled temperatures across three pans, enabling continuous service without quality loss. Designed for high-volume kitchens, it pairs robust construction with straightforward gas controls to support long shifts and heavy throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool fully. Remove pans and wash with warm, soapy water; rinse and dry. Clean stainless surfaces with mild detergent and soft cloth; avoid abrasive pads. Vacuum condenser area and wipe undershelf to remove grease. Check and clear burner ports and safety pilots; inspect valve controls for leaks. Replace gaskets or seals showing wear. Follow CSA and UL guidance for periodic inspection to prevent fire, contamination, high utility use, and equipment failure.#@@#Additional Info#@#The Duke G-3-DLSS-LP 46" liquid propane steamtable delivers 7500 BTU across three stainless steel wells, with valve controls, safety pilots, and a 16ga top.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This steamtable delivers reliable hot holding capacity while maintaining controlled temperatures across three pans, enabling continuous service without quality loss. Designed for high-volume kitchens, it pairs robust construction with straightforward gas controls to support long shifts and heavy throughput.
#@@# Three Pan Capacity#@#
Three stainless-steel dry heat wells accept three standard pans for organized hot holding and portion management. Operators can stage multiple items simultaneously, reducing service delays and simplifying line setup.
#@@# Liquid Propane Power#@#
Liquid propane delivers 7500 BTU to sustain even heat across all wells under continuous load. Kitchen staff can maintain proper serving temperatures without frequent adjustment, improving plate consistency during peak periods.
#@@# Stainless Top Construction#@#
The unit features a 16ga stainless steel top and three stainless steel water pans to resist corrosion and simplify sanitizing. Culinary teams can spend less time on maintenance and more time on production because surfaces withstand rigorous daily cleaning.
#@@# Enclosed Base Design#@#
A 20ga stainless steel enclosed base with open undershelf provides structured storage while protecting internal components. Managers can maximize floor space and secure supplies beneath the counter while preserving service-area aesthetics.
#@@# Integrated Accessories#@#
Built-in cutting board and dish shelf integrate preparation and staging directly at the unit for streamlined workflow. Chefs can reduce steps between assembly and service, lowering labor touchpoints and improving line speed.
#@@# Safety and Compliance#@#
Safety pilots, gas regulator, valve controls, and CSA STAR plus UL EPH classification ensure the unit meets established performance and safety criteria. Facility engineers can rely on certified features to simplify inspections and maintain code compliance.
#@@#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 safety pilots weekly; remove debris to maintain 7500 BTU output and prevent flame issues. Calibrate valve controls quarterly; adjust gas regulator per guidelines and check for leaks with soap solution. Flush water pans and descale monthly to prevent mineral buildup and ensure heat transfer. Clean stainless steel top and body with pH-neutral cleaner; polish cutting board after each shift. Level unit and check adjustable feet to maintain 36" height.
