Stop sacrificing holding temperature for throughput. This natural gas steam table combines steady heat delivery with substantial pan capacity to keep hot food ready while operators maintain service pace and consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and close the gas valve before cleaning. Drain wells and remove pans; wash pans in warm, soapy water and sanitize. Wipe the 16ga stainless steel top and 20ga body with a non-abrasive cleaner and soft cloth. Clean burners and pilots with a brush; inspect valves and regulator for residue. Vacuum grease from vents and undershelf, and clean condenser coils on refrigeration nearby to reduce energy use. Dry all surfaces, reassemble, restore gas, and test operation.#@@#Additional Info#@#Duke’s G-6-CBSS-NG Thurmaduke steamtable unit is 88" W x 25.5" D x 36" H, uses natural gas with 15,000 BTU, and holds six pans in stainless steel wells. It features safety pilots, valve controls, and a CSA STAR and UL EPH classification.#@@#General Info#@#Description #@#
Stop sacrificing holding temperature for throughput. This natural gas steam table combines steady heat delivery with substantial pan capacity to keep hot food ready while operators maintain service pace and consistency.
#@@# Pan Capacity#@#
This unit accepts six pans in open dry heat wells, supporting continuous service of multiple menu items. Operators benefit from organized staging that reduces refill cycles and streamlines line assembly.
#@@# Heat Output#@#
The system delivers 15,000 BTU across six wells, providing controlled heat without large gas demands. Kitchen managers gain predictable thermal performance that preserves food quality and minimizes temperature variance.
#@@# Construction Durability#@#
Fabricated with a 16ga stainless steel top and 20ga stainless steel body and undershelf, the counter resists corrosion and withstands heavy use. Maintenance teams experience fewer repairs and straightforward surface cleaning routines.
#@@# Safety Controls#@#
Equipped with safety pilots, a gas regulator, and valve controls, the unit ensures reliable ignition and precise temperature adjustment. Facilities personnel receive clear operational control and built-in safety measures that align with commercial codes.
#@@# Ergonomic Dimensions#@#
At 88 inches wide, 25.5 inches deep, and 36 inches working height, the footprint fits standard service lines while providing an accessible work plane. Line cooks can load and serve with reduced reach and improved ergonomics during extended shifts.
#@@# Base Design#@#
The enclosed base with open undershelf and 6-inch stainless legs with adjustable feet combines storage with easy leveling on uneven floors. Operations staff gain practical undercounter storage and a stable installation that adapts to varied kitchen layouts.
#@@# Certifications and Weight#@#
This model holds CSA STAR and UL EPH classification, confirming compliance with recognized safety standards. It ships at approximately 527 pounds for robust stationary use.
#@@#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 heat loss and unsafe operation. Apply a food-safe lubricant to valve stems quarterly and tighten fittings for gas integrity. Clean stainless surfaces daily with mild detergent and a nonabrasive cloth; rinse and dry to avoid water spots. Flush wells after service with warm water and neutral cleaner; decontaminate pans separately. Calibrate regulator and check gas pressure semiannually per manufacturer guidance.
