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Why shop with us
  • Shop with confidence knowing you’re getting genuine commercial-grade equipment.
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  • Rely on experts for fast, friendly support; experts in front of house, back of house and everything in between.
Additional Question? Ask an Expert

Duke EP-4-CBPG_217120 Thurmaduke™ Steamtable Portable 60"W X 25-1/2"D X 36"H

Duke Manufacturing  |  MFG #: EP-4-CBPG_217120  |  Item #: 184384
Item: #184384

Technical details
Manufacturer Duke Manufacturing
Model Number EP-4-CBPG_217120
Manufacturer Part # EP-4-CBPG_217120
Type Mobile
Working Height 36"
Base Finish Painted
Design Enclosed Shelf Base
Overall Width (side - side) 55" - 60"
Top Construction Stainless Steel
Well Type Sealed Well
Height 36"
Width 60"
Depth 35.5"
Weight 420 lbs
cULus Yes
UL EPH Classified Yes

About this item

Product Details

The Duke EP-4-CBPG_217120 Thurmaduke™ Steamtable Portable 60"W X 25-1/2"D X 36"H is a versatile and efficient solution for food service operations requiring mobility and reliability. This steamtable features a robust 16-gauge stainless steel top, ensuring durability and ease of maintenance. It is equipped with four stainless steel sealed wells, complete with drains and copper manifolds, allowing for efficient and safe operation. A brass valve and thermostat offer precise control over the heating elements, enhancing its utility in various culinary settings. The table includes a stainless steel cutting board for added convenience, and a 20-gauge paint grip steel body, undershelf, and doors for organized storage. Designed for mobility, it comes with 5-inch diameter swivel casters and a bumper for protection during transport. The 6-foot cord and plug provide flexibility in positioning the unit. Notably, its electric values and plug configurations change for three-phase power or when adding electric options, emphasizing its adaptability to different electrical setups. The steamtable is cULus and UL EPH Classified, ensuring compliance with essential safety standards. The Duke Thurmaduke™ Steamtable is ideal for diverse market segments within the food industry, from catering businesses to institutional kitchens, where space efficiency and operational flexibility are paramount.

Certifications

UL EPH Classified logo

UL EPH Classified

This item meets or exceeds ANSI/NSF requirements and complies with United Laboratories (UL) EPH standards.

UL US & Canada logo

UL US & Canada

The item has been tested by Underwriters Laboratories (UL) for sanitation hazard standards and meets or exceeds expectations. The item can be used in the United States and Canada.

Certifications

Customer reviews

Duke EP-4-CBPG_217120 Thurmaduke™ Steamtable Portable 60"W X 25-1/2"D X 36"H
Duke Manufacturing

Duke EP-4-CBPG_217120 Thurmaduke™ Steamtable Portable 60"W X 25-1/2"D X 36"H

$7,871.80 $16,618.00

The Duke EP-4-CBPG_217120 Thurmaduke™ Steamtable Portable 60"W X 25-1/2"D X 36"H is a versatile and efficient solution for food service operations requiring mobility and reliability. This steamtable features a robust 16-gauge stainless steel top, ensuring durability and ease of maintenance. It is equipped with four stainless steel sealed wells, complete with drains and copper manifolds, allowing for efficient and safe operation. A brass valve and thermostat offer precise control over the heating elements, enhancing its utility in various culinary settings. The table includes a stainless steel cutting board for added convenience, and a 20-gauge paint grip steel body, undershelf, and doors for organized storage. Designed for mobility, it comes with 5-inch diameter swivel casters and a bumper for protection during transport. The 6-foot cord and plug provide flexibility in positioning the unit. Notably, its electric values and plug configurations change for three-phase power or when adding electric options, emphasizing its adaptability to different electrical setups. The steamtable is cULus and UL EPH Classified, ensuring compliance with essential safety standards. The Duke Thurmaduke™ Steamtable is ideal for diverse market segments within the food industry, from catering businesses to institutional kitchens, where space efficiency and operational flexibility are paramount.