Duke E-6-DLPG_217107 88 Inch Electric Thurmaduke Steamtable Unit with 6 Wells

The Duke E-6-DLPG_217107 Thurmaduke™ Steamtable Unit is a commercial-grade, stationary hot food service appliance designed for high-capacity foodholding operations. Measuring 88 inches in width, 34 inches in depth, and 36 inches in height, this steel-top steamtable features six sealed stainless steel wells with integrated drains and copper manifolds for efficient heat retention and sanitation. Its 16-gauge stainless steel work surface coupled with an integral stainless steel cutting board enhances durability and ease of maintenance, making it suitable for busy foodservice environments such as institutional kitchens, catering operations, or cafeteria service. The unit's robust construction and precise thermostat controls ensure consistent temperature management, supporting optimal food quality and safety in medium-volume settings.

Top Duke E-6-DLPG_217107 Thurmaduke™ Steamtable Unit Features

This electric steamtable unit offers six stainless steel sealed wells, a durable 16ga stainless steel top, and a user-friendly thermostat system for precise temperature control. Its stainless steel construction ensures longevity in demanding commercial kitchens, while the integral cutting board and dish shelf facilitate streamlined workflow. Designed for medium-volume foodservice, it integrates seamlessly with existing hot food lines, providing reliable performance with minimal maintenance.

• Functionality: Six sealed stainless steel wells with direct drain access.
• Durability: Constructed from 16ga stainless steel surface and steel body for long-term use.
• Ease-of-Use: Thermostat controls enable precise temperature regulation.
• Use Cases: Ideal for cafeteria and catering environments requiring consistent hot food holding.
• Workflow Integration: Compatible with standard electrical setups, supporting efficient operation in busy kitchens.

Designed for medium-volume foodservice operations requiring reliable hot food placement and easy maintenance.

Technical Specs of Duke E-6-DLPG_217107 Thurmaduke™ Steamtable Unit

The Duke E-6-DLPG_217107 features a 16-gauge stainless steel top with six sealed wells, powered by a compatible electric connection, typically configured for standard commercial kitchen voltages. It operates at a height of 36 inches with a width of 88 inches and a depth of 34 inches, weighing 595 pounds. The unit is built with a painted steel body and integrated stainless steel undershelf, supporting robust daily use. Its heating system employs thermostatic controls, capable of maintaining precise temperatures suitable for holding a variety of hot foods. This self-contained unit is ETL classified for safety, with front drainage for easy cleaning, and includes a stainless steel cutting board and dish shelf for added functionality. The dimensions and construction meet the needs of mid-volume foodservice operations, especially in institutional, catering, or cafeteria settings where durability and performance are critical.

• Electrical Requirements: Standard single-phase or three-phase configurations; contact for options.
• Construction & Finish: 16ga stainless steel top, painted steel body, stainless steel undershelf.
• Temperature Range: Operating temperature regulation for hot food holding.
• Dimensions: 88"W x 34"D x 36"H, with 6-inch stainless steel legs and adjustable feet.
• Food Safety: Material safety compliant with easy cleaning and drain access for sanitation.

• Electrical Compatibility: Supports standard electrical connections, with variations for three-phase options.
• Drainage Requirements: Front drain for sanitation and maintenance convenience.
• Installation Clearance: Sufficient airflow and workspace clearance recommended.
• Power Consumption: Consult electrical specifications per configuration.
• Maintenance: Disassembly for cleaning includes well access and steel surface wipe-down.

What is a commercial hot food steamtable?

A commercial hot food steamtable is an essential piece of restaurant kitchen equipment designed for maintaining cooked foods at serving temperatures over extended periods. It typically consists of multiple sealed wells filled with heated water, electric or gas heated, with durable stainless steel construction to withstand frequent cleaning and sanitation. The Duke E-6-DLPG_217107 Thurmaduke™ Steamtable Unit is engineered to support medium-volume foodservice settings such as cafeterias, catering, and institutional kitchens, providing reliable hot food holding with precise temperature controls and easy access for cleaning. Its six well configuration allows for versatile food placement, ensuring quality presentation and operational efficiency in busy service environments.

Top Commercial Hot Food Steamtables for Medium-Volume Foodservice Settings

High-quality open storage steamtable units like Duke E-6-DLPG_217107 deliver durable performance for medium-volume kitchen workflows, suitable for institutional and catering operations requiring consistent hot food placement with reliable operation and straightforward maintenance.

• Operation Type — designed for cafeteria, catering, and institutional kitchens
• Kitchen Setting — ideal in mid-volume restaurant and large-scale foodservice spaces
• Foodservice Category — suitable for hot food serving counters and buffet lines
• Workload Qualifier — supports moderate throughput with dependable performance
• Use Case — maintains hot foods during service with minimal oversight

Why Choose Duke E-6-DLPG_217107 Thurmaduke™ Steamtable Unit

Distinctively constructed with heavy-duty stainless steel and sealed well technology, this model offers enhanced durability and sanitation compared to similar units. Its open storage design maximizes workflow efficiency, while its thermostat controls allow for precise temperature regulation essential for high-quality food presentation in busy environments. The electric operation supports flexible setup options, and the integral cutting board adds convenience for food prep or plate assembly. These features collectively improve operational efficiency and sanitation in medium-volume foodservice applications.

• Built for durability: 16ga stainless steel top withstands daily wear and cleaning.
• Enhanced sanitation: Drains and sealed wells reduce food contamination risk.
• Energy-efficient operation: Thermostat controls optimize energy use during holding.
• Flexible electric setup: Supports standard and three-phase configurations.
• Ample capacity: Six wells manage diverse hot menu items efficiently.