Stop settling for temporary workarounds when a durable, mobile prep surface can transform daily operations. This solid top unit delivers substantial workspace while supporting continuous movement across service areas, enabling staff to stage, prep, and transfer items with greater speed and control. Designed for commercial kitchens and institutional settings, it balances heavy-duty construction with practical mobility to meet rigorous service demands.
LongDescription#@#Thurmaduke™ Solid Top Unit, mobile utility counter, 60"W x 32"D x 36"H, 16ga stainless steel top, 20ga stainless steel body & undershelves, 5" dia. gray poly swivel casters & brakes, NSF#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Remove loose debris, then scrub the 16ga stainless steel top and 20ga body with a mild detergent solution. Rinse with clean water and dry using a lint-free cloth to prevent spotting. Clean undershelves and caster wheels; inspect brakes and seals for wear. Degrease oven vents and exhaust regularly to reduce fire risk. Clean condenser coils and door seals to improve efficiency and avoid breakdowns. Log each cleaning for CSA and health inspections.#@@#Additional Info#@#The Duke TST-60SS Thurmaduke Solid Top Unit is a 60" x 32" x 36" mobile utility counter with a 16ga stainless steel top, 20 Gauge body, open rear with undershelves, and 5" gray poly swivel casters. NSF certified, it has a ship weight of 380 pounds.#@@#General Info#@#Description #@#
Stop settling for temporary workarounds when a durable, mobile prep surface can transform daily operations. This solid top unit delivers substantial workspace while supporting continuous movement across service areas, enabling staff to stage, prep, and transfer items with greater speed and control. Designed for commercial kitchens and institutional settings, it balances heavy-duty construction with practical mobility to meet rigorous service demands.
#@@# Top Work Surface#@#
The 16-gauge stainless steel top offers a continuous, flat work area that resists corrosion and supports heavy pots and pans. Managers will appreciate the sanitary finish that simplifies cleaning cycles and maintains food safety standards.
#@@# Rigid Body Frame#@#
The 20-gauge stainless steel body provides structural integrity while minimizing weight, enabling frequent repositioning without compromising durability. Supervisors gain consistent performance in high-traffic zones where stability matters.
#@@# Open Rear Design#@#
The open rear layout improves access for multiple operators and facilitates efficient back-of-house workflows. Chefs can load and unload supplies from either side, reducing turnaround time during peak service.
#@@# Integrated Undershelves#@#
Two undershelves provide organized storage for trays, pans, and ancillary equipment, keeping the top clear for active tasks. Staff can stage supplies within arm's reach, streamlining prep sequences and reducing unnecessary trips.
#@@# Mobile Casters With Brakes#@#
Five-inch diameter gray poly swivel casters roll smoothly across tile and concrete while brakes secure the unit during use. Facilities teams can move the counter to cleaning stations or reconfigure lines quickly, then lock it in place for safe operation.
#@@# Regulatory Certification#@#
NSF certification confirms the unit meets public health and sanitation criteria for commercial 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 the Duke TST-60SS unit weekly and tighten fasteners to maintain structural integrity. Clean the 16ga stainless steel top and 20ga body with a neutral detergent; rinse thoroughly and dry to prevent spotting. Sanitize surfaces using EPA-approved agents per label directions. Verify caster brakes and swivel action monthly; lubricate bearings with food-grade lubricant. Check undershelves for debris and remove buildup to preserve airflow and NSF compliance.
