Stop sacrificing speed for consistency. This natural gas steamtable delivers controlled heat, sustained holding capacity, and straightforward servicing in high-volume foodservice environments. Operators maintain product temperature with a valve-based control system rated at 10,000 BTU while preserving workspace hygiene with a 16-gauge stainless steel top and four dry heat wells.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply before cleaning. Drain wells and remove pans; wash pans with warm, soapy water and rinse. Wipe stainless steel top and legs with a mild detergent and soft cloth; avoid abrasive pads. Clean valve controls and regulator area with a damp cloth. Remove grease from undershelf and painted body; inspect for damage. Clean vents and burners to prevent fires. Reassemble completely, test gas connections, then relight pilots and verify operation.#@@#Additional Info#@#The Duke G-4-CBPG-NG steamtable features a 60" stainless steel top, four dry heat wells, gas valve controls, a 10,000 BTU burner, painted steel base, 6" stainless legs, 36" height, safety pilots, and CSA STAR certification.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This natural gas steamtable delivers controlled heat, sustained holding capacity, and straightforward servicing in high-volume foodservice environments. Operators maintain product temperature with a valve-based control system rated at 10,000 BTU while preserving workspace hygiene with a 16-gauge stainless steel top and four dry heat wells.
#@@# Open Wells#@#
Open dry heat wells accept up to four standard pans and provide consistent thermal transfer across each well. Operators benefit from predictable holding temperatures for hot food items, reducing product loss during service periods. Installers fit the unit into existing lines easily because wells follow common pan dimensions.
#@@# Gas Control#@#
Valve controls and a gas regulator allow precise adjustment of heat output across the unit. Technicians tune temperature without electronic complexity, maintaining stable conditions for cooked products. Safety pilots provide continuous ignition reliability while simplifying restart procedures after maintenance.
#@@# Stainless Top#@#
A 16-gauge stainless steel top gives a corrosion-resistant work surface that withstands daily cleaning and heavy use. Chefs use the top for staging pans and light prep while staff clean with commercial detergents without surface degradation. The rigid material supports repeated placement and removal of full pans without warping.
#@@# Enclosed Base#@#
The painted 20-gauge grip steel enclosed base protects internal components and streamlines front-of-house appearance. Managers store non-perishable service items on the open undershelf while keeping gas and regulator components isolated. The reinforced body improves unit longevity in busy service lines.
#@@# Adjustable Legs#@#
Six-inch stainless steel legs with adjustable feet provide stable leveling on uneven floors and maintain a working height of 36 inches.
#@@#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 check flame stability to prevent incomplete combustion. Clean stainless steel tops and wells after each service with nonabrasive detergent and warm water; rinse and dry to avoid spots. Lubricate valve stems quarterly per Duke specifications and tighten fittings while gas is off. Check regulator and gas connections for leaks using a soap solution before shifts. Replace worn gaskets and maintain proper leg adjustment for level operation.
