{"product_id":"optimal-condition-duke-305-aerohot-72-3-8-commercial-natural-gas-hot-food-table-five-full-size-wells-stainless-steel-open-base-with-undershelf-12-500-btu-fully-tested-operational","title":"Optimal Condition – Duke 305 Aerohot – 72-3\/8\" Commercial Natural Gas Hot Food Table – Five Full-Size Wells – Stainless Steel Open Base with Undershelf – 12,500 BTU – Fully Tested \u0026 Operational!","description":"\u003ch4\u003e🔹 Condition\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eUsed – Optimal Condition – Fully Tested \u0026amp; Operational\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Duke 305 commercial hot food table has been professionally inspected and tested to confirm proper burner ignition, pilot operation, adjustable gas-control response, heat distribution, drain function, and general commercial performance.\u003c\/p\u003e\n\u003cp\u003eThe stainless steel top, food wells, exterior panels, backsplash, open base, legs, and undershelf show substantial cosmetic wear from prior restaurant service, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSurface scratches\u003c\/li\u003e\n\u003cli\u003eGrease and food residue\u003c\/li\u003e\n\u003cli\u003eHeat discoloration\u003c\/li\u003e\n\u003cli\u003eWater staining\u003c\/li\u003e\n\u003cli\u003eDarkened areas around the wells\u003c\/li\u003e\n\u003cli\u003eScraped and worn exterior surfaces\u003c\/li\u003e\n\u003cli\u003eSmall dents and marks\u003c\/li\u003e\n\u003cli\u003eWorn or partially unreadable manufacturer labels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe table requires a complete deep cleaning, degreasing, descaling, and sanitation service before installation. These cosmetic issues do not prevent continued commercial operation when the gas and heating systems are properly serviced.\u003c\/p\u003e\n\u003cp\u003eThe photographed pans appear to be sitting inside some wells. Food pans, water pans, lids, cutting board, gas regulator, and drain components are included only when physically present and confirmed before shipment.\u003c\/p\u003e\n\u003ch4\u003e🔹 Description\u003c\/h4\u003e\n\u003cp\u003eThe \u003cstrong\u003eDuke 305 Aerohot commercial hot food table\u003c\/strong\u003e is a natural-gas-powered steam table designed to keep multiple prepared menu items hot and ready for service in restaurants, cafeterias, buffets, catering operations, schools, hospitals, hotels, and institutional kitchens.\u003c\/p\u003e\n\u003cp\u003eThe stainless steel top contains \u003cstrong\u003efive full-size 12\" × 20\" food wells\u003c\/strong\u003e. Each well can hold one full-size steam-table pan or a combination of compatible fractional pans, allowing several entrées, side dishes, sauces, vegetables, and prepared foods to be held simultaneously.\u003c\/p\u003e\n\u003cp\u003eEach heated compartment has its own adjustable gas valve and pilot, allowing the operator to control the heat level of each well independently. This is especially useful when holding foods with different temperature and moisture requirements.\u003c\/p\u003e\n\u003cp\u003eThe open stainless steel base includes a full-length undershelf for storing pans, lids, utensils, serving equipment, or other kitchen supplies. The narrow 22-7\/16-inch body depth helps the table fit into serving lines without occupying unnecessary kitchen space.\u003c\/p\u003e\n\u003cp\u003eThe Duke 305 measures approximately \u003cstrong\u003e72-3\/8\" wide × 22-7\/16\" deep × 34\" high\u003c\/strong\u003e and includes five individually controlled 12\" × 20\" wells.\u003c\/p\u003e\n\u003ch4\u003e🔹 Product Identification\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eManufacturer:\u003c\/strong\u003e Duke Manufacturing \u003cstrong\u003eBrand:\u003c\/strong\u003e Duke \u003cstrong\u003eSeries:\u003c\/strong\u003e Aerohot \u003cstrong\u003eModel:\u003c\/strong\u003e 305 \u003cstrong\u003eGas Configuration:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eEquipment Type:\u003c\/strong\u003e Five-Well Commercial Hot Food Table \/ Steam Table \u003cstrong\u003eInstallation Style:\u003c\/strong\u003e Freestanding \u003cstrong\u003eBase Style:\u003c\/strong\u003e Open Base with Undershelf \u003cstrong\u003eNumber of Wells:\u003c\/strong\u003e 5 \u003cstrong\u003eWell Size:\u003c\/strong\u003e 12\" × 20\" Each \u003cstrong\u003eCountry of Manufacture:\u003c\/strong\u003e USA\u003c\/p\u003e\n\u003cp\u003eThe worn manufacturer label appears consistent with Duke model \u003cstrong\u003e305\u003c\/strong\u003e, and the physical configuration matches Duke’s five-well natural-gas Aerohot table.\u003c\/p\u003e\n\u003ch4\u003e🔹 Hot Food Wells\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eNumber of Wells:\u003c\/strong\u003e 5 \u003cstrong\u003eWell Opening Size:\u003c\/strong\u003e 12\" × 20\" Each \u003cstrong\u003ePan Compatibility:\u003c\/strong\u003e Full-Size or Fractional Steam-Table Pans \u003cstrong\u003eOperation:\u003c\/strong\u003e Gas-Heated \u003cstrong\u003eHeat Controls:\u003c\/strong\u003e Individually Adjustable \u003cstrong\u003ePilot System:\u003c\/strong\u003e Adjustable Pilot Light \u003cstrong\u003eDrain System:\u003c\/strong\u003e Individual Well Drains and Drain Valves \u003cstrong\u003eApplication:\u003c\/strong\u003e Hot Holding Only\u003c\/p\u003e\n\u003cp\u003eEach compartment is insulated and fitted with a galvanized steel radiation plate. The burner for each well is controlled independently, enabling different heat settings across the serving line.\u003c\/p\u003e\n\u003ch4\u003eCompatible Pan Arrangements\u003c\/h4\u003e\n\u003cp\u003eEach well can typically accommodate:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne full-size 12\" × 20\" pan\u003c\/li\u003e\n\u003cli\u003eTwo half-size pans\u003c\/li\u003e\n\u003cli\u003eThree third-size pans\u003c\/li\u003e\n\u003cli\u003eFour quarter-size pans\u003c\/li\u003e\n\u003cli\u003eOther compatible fractional combinations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePan depth and arrangement should be selected according to the menu, serving volume, and holding requirements.\u003c\/p\u003e\n\u003ch4\u003e🔹 Heating Specifications\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePower Type:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eNumber of Burners:\u003c\/strong\u003e 5 \u003cstrong\u003eOutput per Well:\u003c\/strong\u003e Approximately 2,500 BTU\/hr \u003cstrong\u003eTotal Gas Input:\u003c\/strong\u003e Approximately 12,500 BTU\/hr \u003cstrong\u003eControl Type:\u003c\/strong\u003e Individual Adjustable Gas Valves \u003cstrong\u003ePilot Type:\u003c\/strong\u003e Adjustable Standing Pilots\u003c\/p\u003e\n\u003cp\u003eEach of the five wells uses a burner rated at approximately 2,500 BTU, producing a combined table output of approximately 12,500 BTU.\u003c\/p\u003e\n\u003cp\u003eThis equipment is intended to \u003cstrong\u003ehold already-cooked food at serving temperature\u003c\/strong\u003e. It is not designed to cook raw food or rapidly reheat refrigerated products.\u003c\/p\u003e\n\u003ch4\u003e🔹 Wet-Well Operation\u003c\/h4\u003e\n\u003cp\u003eThe five wells are suitable for wet operation using compatible water pans.\u003c\/p\u003e\n\u003cp\u003eWet operation can help:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDistribute heat evenly\u003c\/li\u003e\n\u003cli\u003eReduce hot spots\u003c\/li\u003e\n\u003cli\u003eSupport moisture-sensitive foods\u003c\/li\u003e\n\u003cli\u003eImprove holding consistency\u003c\/li\u003e\n\u003cli\u003eReduce scorching\u003c\/li\u003e\n\u003cli\u003eMaintain sauces and prepared foods more gently\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor operation, fill each compatible well with the manufacturer-recommended amount of water before preheating.\u003c\/p\u003e\n\u003cp\u003eDuke’s operating instructions state that wells should be filled before heating and warn against adding water to a well that has already been heated dry because thermal shock may damage the compartment.\u003c\/p\u003e\n\u003ch4\u003e🔹 Dry-Well Operation\u003c\/h4\u003e\n\u003cp\u003eThe Duke 305 may also be used in dry operation for suitable foods and compatible pans.\u003c\/p\u003e\n\u003cp\u003eDry operation may be appropriate for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFried foods\u003c\/li\u003e\n\u003cli\u003eWrapped products\u003c\/li\u003e\n\u003cli\u003eSelected baked foods\u003c\/li\u003e\n\u003cli\u003eFoods that should not receive additional humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHolding performance varies according to food type, pan depth, temperature setting, service duration, and lid use.\u003c\/p\u003e\n\u003cp\u003eThe operator should monitor food temperatures with a calibrated thermometer and follow all applicable health-department requirements.\u003c\/p\u003e\n\u003ch4\u003e🔹 Dimensions\u003c\/h4\u003e\n\u003ch4\u003eOverall Dimensions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWidth:\u003c\/strong\u003e 72.375 in \u003cstrong\u003eDepth:\u003c\/strong\u003e 22.4375 in \u003cstrong\u003eHeight:\u003c\/strong\u003e 34 in\u003c\/p\u003e\n\u003ch4\u003eRounded Listing Dimensions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWidth:\u003c\/strong\u003e 72.38 in \u003cstrong\u003eDepth:\u003c\/strong\u003e 22.44 in \u003cstrong\u003eHeight:\u003c\/strong\u003e 34 in\u003c\/p\u003e\n\u003cp\u003eSome listings include the projection of the carving board and publish a greater overall operating depth. The core equipment dimensions are commonly listed as approximately \u003cstrong\u003e72-3\/8\" W × 22-7\/16\" D × 34\" H\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eWell Dimensions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eEach Well:\u003c\/strong\u003e 12 in × 20 in \u003cstrong\u003eTotal Wells:\u003c\/strong\u003e 5\u003c\/p\u003e\n\u003cp\u003eFinal dimensions should be physically confirmed before planning a fixed serving-line installation.\u003c\/p\u003e\n\u003ch4\u003e🔹 Construction\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHeavy-duty stainless steel top\u003c\/li\u003e\n\u003cli\u003eStainless steel exterior body\u003c\/li\u003e\n\u003cli\u003eStainless steel open base\u003c\/li\u003e\n\u003cli\u003eFull-length stainless steel undershelf\u003c\/li\u003e\n\u003cli\u003eFive die-stamped food-well openings\u003c\/li\u003e\n\u003cli\u003eInsulated heated compartments\u003c\/li\u003e\n\u003cli\u003eGalvanized radiation plates\u003c\/li\u003e\n\u003cli\u003eIndividual gas controls\u003c\/li\u003e\n\u003cli\u003eAdjustable pilot lights\u003c\/li\u003e\n\u003cli\u003eIndividual well drains\u003c\/li\u003e\n\u003cli\u003eAdjustable legs and feet\u003c\/li\u003e\n\u003cli\u003eRear backsplash\u003c\/li\u003e\n\u003cli\u003eCommercial serving-line construction\u003c\/li\u003e\n\u003cli\u003eRemovable or replaceable carving-board mounting area\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Cutting Board\u003c\/h4\u003e\n\u003cp\u003eThe Duke 305 is normally supplied new with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Board Thickness:\u003c\/strong\u003e 1\/2 in \u003cstrong\u003eCutting Board Depth:\u003c\/strong\u003e 7 in \u003cstrong\u003eMaterial:\u003c\/strong\u003e Polyethylene\u003c\/p\u003e\n\u003cp\u003eThe cutting board is used as an operator-side work ledge for plating, serving, utensil placement, and food preparation.\u003c\/p\u003e\n\u003ch4\u003eImportant Cutting-Board Note\u003c\/h4\u003e\n\u003cp\u003eA complete poly cutting board is \u003cstrong\u003enot clearly visible in the supplied photographs\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTherefore, the final listing should not promise that the cutting board is included unless it is located and photographed. Replacement cutting boards or fabrication may be required.\u003c\/p\u003e\n\u003ch4\u003e🔹 Undershelf\u003c\/h4\u003e\n\u003cp\u003eThe open base includes a full-length lower undershelf that can be used for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra food pans\u003c\/li\u003e\n\u003cli\u003ePan lids\u003c\/li\u003e\n\u003cli\u003eServing utensils\u003c\/li\u003e\n\u003cli\u003eStorage containers\u003c\/li\u003e\n\u003cli\u003eTrays\u003c\/li\u003e\n\u003cli\u003eCleaning supplies\u003c\/li\u003e\n\u003cli\u003eSmall restaurant accessories\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe undershelf shows visible commercial wear and should be cleaned and sanitized before use.\u003c\/p\u003e\n\u003ch4\u003e🔹 Drain System\u003c\/h4\u003e\n\u003cp\u003eEach wet well is designed with a drain and drain valve to simplify:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWater removal\u003c\/li\u003e\n\u003cli\u003eEnd-of-day cleaning\u003c\/li\u003e\n\u003cli\u003eDescaling\u003c\/li\u003e\n\u003cli\u003eRinsing\u003c\/li\u003e\n\u003cli\u003eRoutine sanitation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBefore installation, each drain should be checked for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlockages\u003c\/li\u003e\n\u003cli\u003eLeaks\u003c\/li\u003e\n\u003cli\u003eDamaged valve handles\u003c\/li\u003e\n\u003cli\u003eLoose fittings\u003c\/li\u003e\n\u003cli\u003eMineral deposits\u003c\/li\u003e\n\u003cli\u003eCracks around the well\u003c\/li\u003e\n\u003cli\u003eMissing drain tubing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrain water must be handled in accordance with local plumbing and sanitation requirements.\u003c\/p\u003e\n\u003ch4\u003e🔹 Key Features\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFive full-size hot food wells\u003c\/li\u003e\n\u003cli\u003eAccepts full-size or fractional pans\u003c\/li\u003e\n\u003cli\u003eFive independently controlled burners\u003c\/li\u003e\n\u003cli\u003eAdjustable gas valves\u003c\/li\u003e\n\u003cli\u003eAdjustable pilot lights\u003c\/li\u003e\n\u003cli\u003eApproximately 12,500 total BTU\u003c\/li\u003e\n\u003cli\u003eSuitable for wet hot holding\u003c\/li\u003e\n\u003cli\u003eSuitable for approved dry holding\u003c\/li\u003e\n\u003cli\u003eStainless steel top and exterior\u003c\/li\u003e\n\u003cli\u003eIndividual well drains\u003c\/li\u003e\n\u003cli\u003eOpen stainless steel base\u003c\/li\u003e\n\u003cli\u003eFull-length undershelf\u003c\/li\u003e\n\u003cli\u003eCompact serving-line depth\u003c\/li\u003e\n\u003cli\u003eNatural-gas operation\u003c\/li\u003e\n\u003cli\u003eCommercial adjustable legs\u003c\/li\u003e\n\u003cli\u003eMade in the USA\u003c\/li\u003e\n\u003cli\u003eFully tested and operational\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Suitable Food Applications\u003c\/h4\u003e\n\u003cp\u003eThis unit is suitable for holding:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoups\u003c\/li\u003e\n\u003cli\u003eSauces\u003c\/li\u003e\n\u003cli\u003eGravies\u003c\/li\u003e\n\u003cli\u003eRice\u003c\/li\u003e\n\u003cli\u003ePasta\u003c\/li\u003e\n\u003cli\u003eVegetables\u003c\/li\u003e\n\u003cli\u003eMashed potatoes\u003c\/li\u003e\n\u003cli\u003eBeans\u003c\/li\u003e\n\u003cli\u003eMeat entrées\u003c\/li\u003e\n\u003cli\u003ePoultry\u003c\/li\u003e\n\u003cli\u003ePrepared seafood\u003c\/li\u003e\n\u003cli\u003eCasseroles\u003c\/li\u003e\n\u003cli\u003eBreakfast foods\u003c\/li\u003e\n\u003cli\u003eSide dishes\u003c\/li\u003e\n\u003cli\u003eStews\u003c\/li\u003e\n\u003cli\u003eChili\u003c\/li\u003e\n\u003cli\u003ePrepared buffet foods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFoods must be fully cooked and brought to the required safe temperature before being placed in the table.\u003c\/p\u003e\n\u003ch4\u003e🔹 Recommended Applications\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRestaurants\u003c\/li\u003e\n\u003cli\u003eBuffets\u003c\/li\u003e\n\u003cli\u003eCafeterias\u003c\/li\u003e\n\u003cli\u003eCatering kitchens\u003c\/li\u003e\n\u003cli\u003eHotels\u003c\/li\u003e\n\u003cli\u003eBanquet facilities\u003c\/li\u003e\n\u003cli\u003eSchool cafeterias\u003c\/li\u003e\n\u003cli\u003eHospitals\u003c\/li\u003e\n\u003cli\u003eHealthcare facilities\u003c\/li\u003e\n\u003cli\u003eCorporate cafeterias\u003c\/li\u003e\n\u003cli\u003eChurch kitchens\u003c\/li\u003e\n\u003cli\u003eCommissaries\u003c\/li\u003e\n\u003cli\u003eGrocery prepared-food departments\u003c\/li\u003e\n\u003cli\u003eConcession operations\u003c\/li\u003e\n\u003cli\u003eInstitutional kitchens\u003c\/li\u003e\n\u003cli\u003eFoodservice serving lines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Operating Benefits\u003c\/h4\u003e\n\u003cp\u003eThe Duke 305 can help operators:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHold five menu items simultaneously\u003c\/li\u003e\n\u003cli\u003eAdjust each well independently\u003c\/li\u003e\n\u003cli\u003eOrganize buffet and cafeteria service\u003c\/li\u003e\n\u003cli\u003eReduce serving-line congestion\u003c\/li\u003e\n\u003cli\u003eMaintain prepared food near service temperature\u003c\/li\u003e\n\u003cli\u003eStore extra pans on the lower shelf\u003c\/li\u003e\n\u003cli\u003eUse full-size or fractional pan arrangements\u003c\/li\u003e\n\u003cli\u003eDrain and clean wells individually\u003c\/li\u003e\n\u003cli\u003eOperate without a high-amperage electrical connection\u003c\/li\u003e\n\u003cli\u003eMaintain a compact serving-line footprint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Gas Installation Requirements\u003c\/h4\u003e\n\u003cp\u003eProfessional installation by a qualified commercial-gas technician is required.\u003c\/p\u003e\n\u003cp\u003eThe installation must include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVerification of natural-gas configuration\u003c\/li\u003e\n\u003cli\u003eApproved manual shutoff valve\u003c\/li\u003e\n\u003cli\u003eCorrect gas regulator\u003c\/li\u003e\n\u003cli\u003eCode-compliant gas connector\u003c\/li\u003e\n\u003cli\u003eLeak testing\u003c\/li\u003e\n\u003cli\u003ePilot adjustment\u003c\/li\u003e\n\u003cli\u003eBurner-flame adjustment\u003c\/li\u003e\n\u003cli\u003eCorrect manifold pressure\u003c\/li\u003e\n\u003cli\u003eAdequate ventilation\u003c\/li\u003e\n\u003cli\u003eProper clearances\u003c\/li\u003e\n\u003cli\u003eLevel installation\u003c\/li\u003e\n\u003cli\u003eCompliance with local fire and building codes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe unit should not be connected to propane unless it has been properly converted using approved components and relabeled by a qualified technician.\u003c\/p\u003e\n\u003ch4\u003e🔹 Ventilation Requirements\u003c\/h4\u003e\n\u003cp\u003eThe need for an exhaust hood depends on:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLocal mechanical code\u003c\/li\u003e\n\u003cli\u003eInstallation location\u003c\/li\u003e\n\u003cli\u003eGas input\u003c\/li\u003e\n\u003cli\u003eAdjacent equipment\u003c\/li\u003e\n\u003cli\u003eBuilding ventilation\u003c\/li\u003e\n\u003cli\u003eAuthority having jurisdiction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe buyer must confirm ventilation requirements with the local fire marshal, building department, or other applicable authority before installation.\u003c\/p\u003e\n\u003ch4\u003e🔹 Cleaning and Restoration Recommendations\u003c\/h4\u003e\n\u003cp\u003eThe photographed unit requires a thorough commercial restoration cleaning before use.\u003c\/p\u003e\n\u003ch4\u003eRecommended Initial Service\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eShut off the gas supply.\u003c\/li\u003e\n\u003cli\u003eAllow all wells and burners to cool.\u003c\/li\u003e\n\u003cli\u003eRemove pans and accessories.\u003c\/li\u003e\n\u003cli\u003eDrain all standing water.\u003c\/li\u003e\n\u003cli\u003eDegrease the stainless steel surfaces.\u003c\/li\u003e\n\u003cli\u003eRemove mineral scale from the wells.\u003c\/li\u003e\n\u003cli\u003eClean and sanitize each compartment.\u003c\/li\u003e\n\u003cli\u003eClean the burner and pilot areas.\u003c\/li\u003e\n\u003cli\u003eInspect all drains and valves.\u003c\/li\u003e\n\u003cli\u003eClean the backsplash.\u003c\/li\u003e\n\u003cli\u003eDegrease the undershelf.\u003c\/li\u003e\n\u003cli\u003eClean the legs and feet.\u003c\/li\u003e\n\u003cli\u003eRemove adhesive and label residue.\u003c\/li\u003e\n\u003cli\u003ePolish the stainless steel where practical.\u003c\/li\u003e\n\u003cli\u003eCheck the gas valves and pilots.\u003c\/li\u003e\n\u003cli\u003eTest each burner independently.\u003c\/li\u003e\n\u003cli\u003eVerify stable hot-holding temperatures.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDo not allow water or cleaning chemicals to enter gas valves, pilots, burners, or other control components.\u003c\/p\u003e\n\u003ch4\u003e🔹 Daily Maintenance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTurn all controls off after service.\u003c\/li\u003e\n\u003cli\u003eAllow the table to cool.\u003c\/li\u003e\n\u003cli\u003eDrain water from each well.\u003c\/li\u003e\n\u003cli\u003eWash and sanitize the wells.\u003c\/li\u003e\n\u003cli\u003eRemove mineral deposits.\u003c\/li\u003e\n\u003cli\u003eClean the top and backsplash.\u003c\/li\u003e\n\u003cli\u003eWipe the control area.\u003c\/li\u003e\n\u003cli\u003eClean the undershelf.\u003c\/li\u003e\n\u003cli\u003eInspect pilot flames.\u003c\/li\u003e\n\u003cli\u003eCheck drain valves for leakage.\u003c\/li\u003e\n\u003cli\u003eKeep burner-air openings unobstructed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRegular descaling is especially important when the table is operated with hard water.\u003c\/p\u003e\n\u003ch4\u003e🔹 Safety Notes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCommercial use only\u003c\/li\u003e\n\u003cli\u003eNatural gas only unless professionally converted\u003c\/li\u003e\n\u003cli\u003eProfessional installation required\u003c\/li\u003e\n\u003cli\u003eDo not use the table to cook raw food\u003c\/li\u003e\n\u003cli\u003eDo not use it to reheat cold food rapidly\u003c\/li\u003e\n\u003cli\u003eNever operate a wet-use well without the proper water level\u003c\/li\u003e\n\u003cli\u003eDo not pour cold water into a hot dry well\u003c\/li\u003e\n\u003cli\u003eKeep flammable materials away\u003c\/li\u003e\n\u003cli\u003eShut off gas before service\u003c\/li\u003e\n\u003cli\u003eNever check gas leaks with an open flame\u003c\/li\u003e\n\u003cli\u003eAvoid direct contact with heated surfaces\u003c\/li\u003e\n\u003cli\u003eMonitor food temperature regularly\u003c\/li\u003e\n\u003cli\u003eFollow local health and fire codes\u003c\/li\u003e\n\u003cli\u003eReplace damaged valves, pilots, or gas tubing before use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Certifications\u003c\/h4\u003e\n\u003cp\u003eCurrent Duke 305 natural-gas tables are listed with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUL EPH sanitation certification\u003c\/li\u003e\n\u003cli\u003eCSA gas certification\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe photographed label is heavily worn, so the certification markings on this individual unit should be verified directly before the listing claims complete certification status. Current specifications identify the Duke 305 as UL EPH and CSA STAR certified.\u003c\/p\u003e\n\u003ch4\u003e🔹 Manufacturing Information\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eManufacturer:\u003c\/strong\u003e Duke Manufacturing \u003cstrong\u003eBrand:\u003c\/strong\u003e Duke \u003cstrong\u003eSeries:\u003c\/strong\u003e Aerohot \u003cstrong\u003eModel:\u003c\/strong\u003e 305 \u003cstrong\u003eEquipment Type:\u003c\/strong\u003e Commercial Five-Well Hot Food Table \u003cstrong\u003eGas Type:\u003c\/strong\u003e Natural Gas \u003cstrong\u003eNumber of Wells:\u003c\/strong\u003e 5 \u003cstrong\u003eWell Size:\u003c\/strong\u003e 12\" × 20\" \u003cstrong\u003eTotal Input:\u003c\/strong\u003e Approximately 12,500 BTU\/hr \u003cstrong\u003eBase:\u003c\/strong\u003e Open Stainless Steel Base with Undershelf \u003cstrong\u003eCountry of Manufacture:\u003c\/strong\u003e USA \u003cstrong\u003eManufacturer Location:\u003c\/strong\u003e Sedalia, Missouri, USA\u003c\/p\u003e\n\u003ch4\u003e🔹 Included\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDuke 305 hot food table\u003c\/li\u003e\n\u003cli\u003eFive heated food wells\u003c\/li\u003e\n\u003cli\u003eNatural-gas burner system\u003c\/li\u003e\n\u003cli\u003eFive individual gas controls\u003c\/li\u003e\n\u003cli\u003eBacksplash\u003c\/li\u003e\n\u003cli\u003eStainless steel open base\u003c\/li\u003e\n\u003cli\u003eFull-length undershelf\u003c\/li\u003e\n\u003cli\u003eLegs and adjustable feet\u003c\/li\u003e\n\u003cli\u003eDrain components physically installed\u003c\/li\u003e\n\u003cli\u003eFood pans physically present at pickup, when confirmed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe equipment is sold exactly as shown in the photographs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eNot Included Unless Physically Confirmed\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePoly cutting board\u003c\/li\u003e\n\u003cli\u003eWater pans\u003c\/li\u003e\n\u003cli\u003eFull-size food pans\u003c\/li\u003e\n\u003cli\u003eFractional food pans\u003c\/li\u003e\n\u003cli\u003ePan lids\u003c\/li\u003e\n\u003cli\u003eServing utensils\u003c\/li\u003e\n\u003cli\u003eGas pressure regulator\u003c\/li\u003e\n\u003cli\u003eFlexible gas connector\u003c\/li\u003e\n\u003cli\u003eInstallation hardware\u003c\/li\u003e\n\u003cli\u003eDrain tubing\u003c\/li\u003e\n\u003cli\u003eSneeze guard\u003c\/li\u003e\n\u003cli\u003eOvershelf\u003c\/li\u003e\n\u003cli\u003eInstallation service\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e🔹 Important Notes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSold as-is, where-is\u003c\/li\u003e\n\u003cli\u003eUsed commercial hot-holding equipment\u003c\/li\u003e\n\u003cli\u003eExact configuration matches Duke model 305\u003c\/li\u003e\n\u003cli\u003eNatural-gas operation\u003c\/li\u003e\n\u003cli\u003eFive full-size wells\u003c\/li\u003e\n\u003cli\u003eApproximately 12,500 total BTU\u003c\/li\u003e\n\u003cli\u003eFully tested and operational before listing\u003c\/li\u003e\n\u003cli\u003eSignificant visible grease, scale, staining, and cosmetic wear\u003c\/li\u003e\n\u003cli\u003eComplete deep cleaning required\u003c\/li\u003e\n\u003cli\u003eCutting board is not clearly present\u003c\/li\u003e\n\u003cli\u003ePans are included only when physically confirmed\u003c\/li\u003e\n\u003cli\u003eGas regulator must be confirmed\u003c\/li\u003e\n\u003cli\u003eProfessional gas installation required\u003c\/li\u003e\n\u003cli\u003eIntended for hot holding, not cooking or rapid reheating\u003c\/li\u003e\n\u003cli\u003eNo manufacturer warranty included\u003c\/li\u003e\n\u003cli\u003eShipping calculated at checkout\u003c\/li\u003e\n\u003cli\u003eLocal pickup available\u003c\/li\u003e\n\u003cli\u003eReview all supplied photographs carefully before purchase\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Duke","offers":[{"title":"Default Title","offer_id":47705545474226,"sku":"DUK-L-HFT-0305","price":649.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/oasis-restaurant-equipment.myshopify.com\/products\/optimal-condition-duke-305-aerohot-72-3-8-commercial-natural-gas-hot-food-table-five-full-size-wells-stainless-steel-open-base-with-undershelf-12-500-btu-fully-tested-operational","provider":"Oasis Restaurant Equipment","version":"1.0","type":"link"}