Stop sacrificing durability for affordability. This work table offers a robust, NSF-certified prep surface designed for continuous use in high-volume kitchens, schools, and institutions. Operators will benefit from a sturdy platform that combines corrosion-resistant 304 series stainless steel framing with a resilient poly top, ensuring it withstands heavy tasks and frequent cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the table. Wet a soft cloth with a mild detergent solution (use gallons or liters as needed for dilution) and scrub the poly top and 16/304 stainless frame. Rinse with clean water and dry immediately to prevent spotting. Degrease ovens and vents with approved cleaners; remove grease buildup to reduce fire risk. Clean condenser coils and door seals to improve efficiency and prevent breakdowns. Log cleaning dates to pass CSA and health inspections.#@@#Additional Info#@#Winholt DPTR-3060 measures 60" W x 30" D x 34" H with a 5/8" polyethylene top on a 16/304 stainless steel frame. NSF certified, it supports heavy-duty prep, resists corrosion, and simplifies cleaning, weighing 83 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for affordability. This work table offers a robust, NSF-certified prep surface designed for continuous use in high-volume kitchens, schools, and institutions. Operators will benefit from a sturdy platform that combines corrosion-resistant 304 series stainless steel framing with a resilient poly top, ensuring it withstands heavy tasks and frequent cleaning.
#@@# Top Frame Strength#@#
Engineers constructed the top with a 16-gauge 304 stainless steel frame that resists warping under heavy loads. Chefs and staff gain a stable work surface that maintains alignment and resists long-term deformation.
#@@# Poly Top Durability#@#
Manufacturers fitted a 5/8-inch poly top that resists impact and surface stains while providing a sanitary food-contact surface. Kitchen teams can perform heavy prep without risking knife damage to the structural steel beneath.
#@@# Open Base Accessibility#@#
Designers created an open base with side and rear crossrails to allow easy access for cleaning and storage. Staff can access stored supplies and clean floors quickly, reducing downtime between shifts.
#@@# NSF Certification#@#
Inspectors approved the unit to NSF standards, ensuring compliance with public health requirements for commercial kitchens. Managers can confidently schedule it into food preparation zones, assured of regulatory compliance.
#@@# Stainless Legs Stability#@#
Fabricators used 16-gauge 304 stainless steel legs with crossrails to provide lateral rigidity and long-term stability. Line cooks can use heavy equipment on the table without concern for tipping or wobble.
#@@# Flat Top Profile#@#
Engineers designed a flat top without a backsplash to maximize usable workspace and simplify custom installations against walls or equipment. Facility planners can seamlessly integrate the table into production lines or island configurations without interference.
#@@#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 stainless surfaces daily and remove debris with a nylon brush and mild detergent to prevent corrosion. Rinse thoroughly and dry with a lint-free cloth to avoid water spots. Sanitize the poly top after each shift using a food-safe sanitizer; allow contact time per label. Tighten leg bolts monthly and verify crossrails remain secure to sustain stability. Lubricate adjustable feet quarterly and replace any worn seals or damaged components immediately to maintain CSA and NSF compliance.
