Stop sacrificing service speed for inconsistent heat control. This natural gas steamtable delivers regulated holding temperatures across five dry wells while maintaining a stainless work surface and storage below, enabling continuous service during peak periods. Operators gain straightforward valve control, CSA STAR certification, and a robust stainless steel body built for commercial traffic.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off regulator before cleaning. Drain water pans and remove pans and cutting board. Wash stainless surfaces with mild soap and warm water using a soft cloth; scrub wells and pans to remove food residue. Clean condenser and vents to prevent grease buildup. Rinse and dry all parts thoroughly; inspect seals and valves for wear and replace as needed. Reconnect gas only after the unit is dry and pilots pass CSA checks.#@@#Additional Info#@#Duke’s G-5-DLSS-NG steamtable unit is 74" W x 34" D x 36" H, delivering 17,500 BTU via natural gas. It features five dry heat wells, valve controls, safety pilots, and a 20ga stainless body, designed for continuous hot holding in foodservice.#@@#General Info#@#Description #@#
Stop sacrificing service speed for inconsistent heat control. This natural gas steamtable delivers regulated holding temperatures across five dry wells while maintaining a stainless work surface and storage below, enabling continuous service during peak periods. Operators gain straightforward valve control, CSA STAR certification, and a robust stainless steel body built for commercial traffic.
#@@# Gas Valve Control#@#
Valve-operated controls provide precise gas flow regulation and straightforward temperature adjustment at the point of use. Chefs achieve consistent holding temperatures across five wells without complex electronics, reducing operator training time.
#@@# Five Pan Capacity#@#
Five open wells accept standard pans to organize menu items and maximize serving variety in a compact 74-inch footprint. Managers maintain portion control and steady output while keeping service lines moving.
#@@# Stainless Work Surface#@#
A 16-gauge stainless steel top plus an integral cutting board create a durable prep area that resists corrosion and simplifies sanitation. Staff transition from prep to holding without cross-equipment movement, improving throughput and hygiene.
#@@# Enclosed Base Storage#@#
The enclosed base with an open undershelf offers protected storage for supplies while providing quick access during service. Kitchen teams store pans and utensils near the holding area to reduce retrieval time and maintain flow.
#@@# Natural Gas Supply#@#
Natural gas operation supplies 17,500 BTU to the unit, delivering sustained heat for long service periods with stable fuel performance. Facilities with existing gas lines minimize energy conversion costs and maintain reliable operation.
#@@# Commercial Construction#@#
A 20-gauge stainless steel body, 6-inch stainless legs with adjustable feet, and safety pilots provide commercial-grade durability and code-compliant safety features.
#@@#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; adjust gas regulator and valves per manufacturer torque specs and verify safety pilots ignite reliably. Drain and refill water pans daily to prevent mineral buildup; descale pans with a 1:10 vinegar-to-water solution monthly. Clean 16ga top and 20ga body with nonabrasive stainless cleaner after service; dry surfaces to prevent spotting. Level unit and check adjustable feet for secure mounting to maintain consistent well temperatures.
