Stop sacrificing throughput for consistent temperature control. This natural gas steam table delivers controlled, continuous heat across six dry wells while integrating robust construction that supports heavy daily use in institutional and commercial kitchens. Operators regain production predictability with a unit built to align with professional service demands and regulated safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply. Remove pans and drain water. Wipe stainless steel top, wells, and pans with mild detergent and a soft cloth; rinse and dry thoroughly. Clean burners and check safety pilots monthly; clear vents of debris to prevent grease buildup. Vacuum condenser and undershelf area to improve efficiency. Inspect seals and adjustable feet for wear and tighten hardware. Record each cleaning to ensure CSA and health inspection compliance.#@@#Additional Info#@#The Duke G-6-DLPG-NG 88" natural gas steamtable has six stainless steel dry heat wells, valve controls, safety pilots, 21,000 BTU input, and a 16-ga stainless top.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent temperature control. This natural gas steam table delivers controlled, continuous heat across six dry wells while integrating robust construction that supports heavy daily use in institutional and commercial kitchens. Operators regain production predictability with a unit built to align with professional service demands and regulated safety standards.
#@@# Durability And Construction#@#
The unit uses a 16-gauge stainless top and a 20-gauge painted grip steel body to resist warping and sustain high-temperature service. Engineers specified 6-inch stainless legs with adjustable feet to maintain level operation on uneven floors and to support rigorous loading up to the listed weight capacity.
#@@# Six Well Capacity#@#
Six open dry wells accept standard pans, enabling simultaneous hot food holding for multiple menu items and reducing the need for rotating smaller units. Chefs increase serving throughput by staging full-size pans across the 88-inch width while maintaining consistent heat distribution.
#@@# Precise Gas Control#@#
A dedicated gas regulator and valve controls provide direct modulation of natural gas flow to achieve steady heat at 21,000 BTU total output. Staff adjust temperatures quickly via valve settings to match hold times and food safety targets without complex calibration.
#@@# Integrated Food Prep Shelf#@#
An integral stainless steel cutting board and an overhead dish shelf integrate holding and prep functions into one footprint. Line operators streamline mise en place and plate assembly by using adjacent prep surfaces, which reduces cross-traffic and service time.
#@@# Serviceability And Safety#@#
The unit includes safety pilots and accessible valve components to simplify service and minimize downtime during routine maintenance. Technicians access controls and internal pans without removing major assemblies, lowering repair time and labor costs.
#@@#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 ports weekly and remove debris with a soft brush to maintain consistent flame pattern. Drain and clean water pans daily; sanitize with a mild detergent and rinse thoroughly to prevent mineral buildup. Verify valve function monthly and tighten fittings to prevent leaks. Lubricate adjustable feet quarterly and level the unit to ensure even heat distribution. Replace worn gaskets and check safety pilots before each service period.
