Built to keep service moving and food at optimal temperature, this 60-inch liquid propane steam table delivers consistent heat control and durability for heavy use. Food service teams will appreciate the clear valve controls and safety pilots that maintain steady operation during peak periods. Restaurant and institutional kitchens benefit from the enclosed base design that protects internal components while providing an open undershelf for rapid access to supplies.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Drain water pans and lift out pans; wash with mild detergent and hot water, rinse and dry. Scrub stainless surfaces with non-abrasive cleaner, wipe cutting board and dish shelf, then polish. Clean burners and pilots; remove grease from valve controls and vent areas to prevent fire. Vacuum condenser and undershelf debris. Inspect seals and feet; replace worn parts. Refill pans, restore gas, test operation before use.#@@#Additional Info#@#Duke’s G-4-DLSS-LP Thurmaduke steamtable offers a 60" stainless steel work surface, four dry heat wells, 14,000 BTU propane burners, valve controls, a 20ga body, dish shelf, 6" legs, and is CSA STAR and UL EPH Classified for commercial use.#@@#General Info#@#Description #@#
Built to keep service moving and food at optimal temperature, this 60-inch liquid propane steam table delivers consistent heat control and durability for heavy use. Food service teams will appreciate the clear valve controls and safety pilots that maintain steady operation during peak periods. Restaurant and institutional kitchens benefit from the enclosed base design that protects internal components while providing an open undershelf for rapid access to supplies.
#@@# Stainless Top#@#
The 16-gauge stainless top presents a continuous, hardwearing surface that resists warping under high heat and frequent use. Chefs can stage pans and perform quick prep work directly on the top without compromising sanitation.
#@@# Four Pan Capacity#@#
The unit accommodates four pans with stainless steel dry heat wells and matching water pans to support both wet and dry holding applications. Operators can maintain multiple menu items at controlled temperatures across a compact footprint.
#@@# Precise Heat Control#@#
Valve controls and a gas regulator deliver accurate flame management for each well, allowing staff to tailor output to product type. Facility managers will note the 14,000 BTU total rating that balances throughput and fuel consumption effectively.
#@@# Enclosed Base Design#@#
A 20-gauge stainless steel body with an enclosed base protects gas components and offers a structured cabinet for service access. Technicians gain serviceability while the open undershelf supplies immediate storage for pans and utensils.
#@@# Durable Support Structure#@#
Six-inch stainless steel legs with adjustable feet provide a stable working height and simple leveling on uneven floors, supporting a 36-inch working height that aligns with standard counter ergonomics. Kitchens will reduce operator strain and maintain a consistent workflow.
#@@#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 burner assemblies weekly and remove debris for consistent heat. Clean stainless steel surfaces with neutral detergent and a soft cloth; avoid chloride cleaners to prevent corrosion. Flush water pans and descale with a food-safe descaler every 30 days to prevent buildup. Check valve controls and gas regulator for leaks and adjustment before each shift. Lubricate adjustable feet and check 6" legs for alignment monthly. Replace safety pilots and worn gaskets immediately.
