Handle large hot food programs with consistent heat and robust construction. This natural gas steam table features five dry heat wells and matching water pans to maintain product temperatures while supporting continuous service during peak periods. Facility managers benefit from reduced refill cycles and fewer staff interventions, as the unit provides stable heat output and accessible controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool before cleaning. Remove pans and wash with warm, soapy water; scrub wells and water pans, rinse, and dry. Wipe stainless top, cutting board, and dish shelf with non-abrasive cleaner, then polish. Vacuum condenser area and remove debris from under shelf to improve efficiency. Inspect seals and valves; replace worn parts. Clean regularly to remove germs, prevent grease fires, lower energy use, and help pass CSA inspections.#@@#Additional Info#@#The Duke G-5-DLPG-NG steamtable features a 74" stainless steel top with five dry heat wells, a 17,500 BTU natural gas system, valve controls, an integral cutting board, and a painted enclosed base. It has a 36" height and weighs 495 pounds.#@@#General Info#@#Description #@#
Handle large hot food programs with consistent heat and robust construction. This natural gas steam table features five dry heat wells and matching water pans to maintain product temperatures while supporting continuous service during peak periods. Facility managers benefit from reduced refill cycles and fewer staff interventions, as the unit provides stable heat output and accessible controls.
#@@# General Capacity#@#
The unit offers five pan positions sized for standard food pans, enabling the simultaneous holding of multiple items at operational temperatures. Operators enjoy predictable portioning and menu variety without needing to rearrange pans during service.
#@@# Controlled Heat Output#@#
Valve controls and a gas regulator allow for precise adjustments across the five wells, supporting a steady total input of 17,500 BTU. Chefs can regulate zone temperatures to preserve product quality and minimize waste.
#@@# Durable Work Surface#@#
A 16-gauge stainless steel top resists corrosion and accommodates cutting and staging tasks under heavy use. Kitchen staff can perform prep and service on a hygienic surface that simplifies sanitation procedures.
#@@# Structural Reliability#@#
The painted 20-gauge grip steel body, enclosed base, and 6-inch stainless steel legs with adjustable feet create a stable footprint on busy floors. Maintenance crews can easily access the open undershelf for service, while the enclosed base protects internal components.
#@@# Service Convenience#@#
An integral stainless steel cutting board and an overhead dish shelf combine staging and service functions, shortening service paths and reducing cross-traffic. Staff can complete plating and replenishment with fewer movements.
#@@# Compliance and Safety#@#
Safety pilots, CSA STAR listing, and UL EPH classification demonstrate adherence to recognized safety standards for gas equipment. Facility administrators can document compliance during inspections and effectively manage liability exposure.
#@@#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 jets weekly and clear deposits with a soft brush to maintain 17500 BTU output. Drain and refill wells daily; use hot water and mild detergent to remove grease. Verify safety pilots and gas regulator monthly; tighten fittings and test for leaks with approved solution. Level the unit and adjust 6" legs quarterly to prevent uneven wear. Replace worn seals and corroded pans promptly to uphold CSA and UL classifications.
