🔹 Condition
Used – Optimal Condition – Fully Tested & Operational
This 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.
The stainless steel top, food wells, exterior panels, backsplash, open base, legs, and undershelf show substantial cosmetic wear from prior restaurant service, including:
Surface scratches
Grease and food residue
Heat discoloration
Water staining
Darkened areas around the wells
Scraped and worn exterior surfaces
Small dents and marks
Worn or partially unreadable manufacturer labels
The 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.
The 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.
🔹 Description
The Duke 305 Aerohot commercial hot food table 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.
The stainless steel top contains five full-size 12" × 20" food wells. 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.
Each 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.
The 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.
The Duke 305 measures approximately 72-3/8" wide × 22-7/16" deep × 34" high and includes five individually controlled 12" × 20" wells.
🔹 Product Identification
Manufacturer: Duke Manufacturing Brand: Duke Series: Aerohot Model: 305 Gas Configuration: Natural Gas Equipment Type: Five-Well Commercial Hot Food Table / Steam Table Installation Style: Freestanding Base Style: Open Base with Undershelf Number of Wells: 5 Well Size: 12" × 20" Each Country of Manufacture: USA
The worn manufacturer label appears consistent with Duke model 305, and the physical configuration matches Duke’s five-well natural-gas Aerohot table.
🔹 Hot Food Wells
Number of Wells: 5 Well Opening Size: 12" × 20" Each Pan Compatibility: Full-Size or Fractional Steam-Table Pans Operation: Gas-Heated Heat Controls: Individually Adjustable Pilot System: Adjustable Pilot Light Drain System: Individual Well Drains and Drain Valves Application: Hot Holding Only
Each 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.
Compatible Pan Arrangements
Each well can typically accommodate:
Pan depth and arrangement should be selected according to the menu, serving volume, and holding requirements.
🔹 Heating Specifications
Power Type: Natural Gas Number of Burners: 5 Output per Well: Approximately 2,500 BTU/hr Total Gas Input: Approximately 12,500 BTU/hr Control Type: Individual Adjustable Gas Valves Pilot Type: Adjustable Standing Pilots
Each of the five wells uses a burner rated at approximately 2,500 BTU, producing a combined table output of approximately 12,500 BTU.
This equipment is intended to hold already-cooked food at serving temperature. It is not designed to cook raw food or rapidly reheat refrigerated products.
🔹 Wet-Well Operation
The five wells are suitable for wet operation using compatible water pans.
Wet operation can help:
Distribute heat evenly
Reduce hot spots
Support moisture-sensitive foods
Improve holding consistency
Reduce scorching
Maintain sauces and prepared foods more gently
For operation, fill each compatible well with the manufacturer-recommended amount of water before preheating.
Duke’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.
🔹 Dry-Well Operation
The Duke 305 may also be used in dry operation for suitable foods and compatible pans.
Dry operation may be appropriate for:
Holding performance varies according to food type, pan depth, temperature setting, service duration, and lid use.
The operator should monitor food temperatures with a calibrated thermometer and follow all applicable health-department requirements.
🔹 Dimensions
Overall Dimensions
Width: 72.375 in Depth: 22.4375 in Height: 34 in
Rounded Listing Dimensions
Width: 72.38 in Depth: 22.44 in Height: 34 in
Some listings include the projection of the carving board and publish a greater overall operating depth. The core equipment dimensions are commonly listed as approximately 72-3/8" W × 22-7/16" D × 34" H.
Well Dimensions
Each Well: 12 in × 20 in Total Wells: 5
Final dimensions should be physically confirmed before planning a fixed serving-line installation.
🔹 Construction
Heavy-duty stainless steel top
Stainless steel exterior body
Stainless steel open base
Full-length stainless steel undershelf
Five die-stamped food-well openings
Insulated heated compartments
Galvanized radiation plates
Individual gas controls
Adjustable pilot lights
Individual well drains
Adjustable legs and feet
Rear backsplash
Commercial serving-line construction
Removable or replaceable carving-board mounting area
🔹 Cutting Board
The Duke 305 is normally supplied new with:
Cutting Board Thickness: 1/2 in Cutting Board Depth: 7 in Material: Polyethylene
The cutting board is used as an operator-side work ledge for plating, serving, utensil placement, and food preparation.
Important Cutting-Board Note
A complete poly cutting board is not clearly visible in the supplied photographs.
Therefore, 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.
🔹 Undershelf
The open base includes a full-length lower undershelf that can be used for:
The undershelf shows visible commercial wear and should be cleaned and sanitized before use.
🔹 Drain System
Each wet well is designed with a drain and drain valve to simplify:
Water removal
End-of-day cleaning
Descaling
Rinsing
Routine sanitation
Before installation, each drain should be checked for:
Blockages
Leaks
Damaged valve handles
Loose fittings
Mineral deposits
Cracks around the well
Missing drain tubing
Drain water must be handled in accordance with local plumbing and sanitation requirements.
🔹 Key Features
Five full-size hot food wells
Accepts full-size or fractional pans
Five independently controlled burners
Adjustable gas valves
Adjustable pilot lights
Approximately 12,500 total BTU
Suitable for wet hot holding
Suitable for approved dry holding
Stainless steel top and exterior
Individual well drains
Open stainless steel base
Full-length undershelf
Compact serving-line depth
Natural-gas operation
Commercial adjustable legs
Made in the USA
Fully tested and operational
🔹 Suitable Food Applications
This unit is suitable for holding:
Soups
Sauces
Gravies
Rice
Pasta
Vegetables
Mashed potatoes
Beans
Meat entrées
Poultry
Prepared seafood
Casseroles
Breakfast foods
Side dishes
Stews
Chili
Prepared buffet foods
Foods must be fully cooked and brought to the required safe temperature before being placed in the table.
🔹 Recommended Applications
🔹 Operating Benefits
The Duke 305 can help operators:
Hold five menu items simultaneously
Adjust each well independently
Organize buffet and cafeteria service
Reduce serving-line congestion
Maintain prepared food near service temperature
Store extra pans on the lower shelf
Use full-size or fractional pan arrangements
Drain and clean wells individually
Operate without a high-amperage electrical connection
Maintain a compact serving-line footprint
🔹 Gas Installation Requirements
Professional installation by a qualified commercial-gas technician is required.
The installation must include:
Verification of natural-gas configuration
Approved manual shutoff valve
Correct gas regulator
Code-compliant gas connector
Leak testing
Pilot adjustment
Burner-flame adjustment
Correct manifold pressure
Adequate ventilation
Proper clearances
Level installation
Compliance with local fire and building codes
The unit should not be connected to propane unless it has been properly converted using approved components and relabeled by a qualified technician.
🔹 Ventilation Requirements
The need for an exhaust hood depends on:
The buyer must confirm ventilation requirements with the local fire marshal, building department, or other applicable authority before installation.
🔹 Cleaning and Restoration Recommendations
The photographed unit requires a thorough commercial restoration cleaning before use.
Recommended Initial Service
Shut off the gas supply.
Allow all wells and burners to cool.
Remove pans and accessories.
Drain all standing water.
Degrease the stainless steel surfaces.
Remove mineral scale from the wells.
Clean and sanitize each compartment.
Clean the burner and pilot areas.
Inspect all drains and valves.
Clean the backsplash.
Degrease the undershelf.
Clean the legs and feet.
Remove adhesive and label residue.
Polish the stainless steel where practical.
Check the gas valves and pilots.
Test each burner independently.
Verify stable hot-holding temperatures.
Do not allow water or cleaning chemicals to enter gas valves, pilots, burners, or other control components.
🔹 Daily Maintenance
Turn all controls off after service.
Allow the table to cool.
Drain water from each well.
Wash and sanitize the wells.
Remove mineral deposits.
Clean the top and backsplash.
Wipe the control area.
Clean the undershelf.
Inspect pilot flames.
Check drain valves for leakage.
Keep burner-air openings unobstructed.
Regular descaling is especially important when the table is operated with hard water.
🔹 Safety Notes
Commercial use only
Natural gas only unless professionally converted
Professional installation required
Do not use the table to cook raw food
Do not use it to reheat cold food rapidly
Never operate a wet-use well without the proper water level
Do not pour cold water into a hot dry well
Keep flammable materials away
Shut off gas before service
Never check gas leaks with an open flame
Avoid direct contact with heated surfaces
Monitor food temperature regularly
Follow local health and fire codes
Replace damaged valves, pilots, or gas tubing before use
🔹 Certifications
Current Duke 305 natural-gas tables are listed with:
The 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.
🔹 Manufacturing Information
Manufacturer: Duke Manufacturing Brand: Duke Series: Aerohot Model: 305 Equipment Type: Commercial Five-Well Hot Food Table Gas Type: Natural Gas Number of Wells: 5 Well Size: 12" × 20" Total Input: Approximately 12,500 BTU/hr Base: Open Stainless Steel Base with Undershelf Country of Manufacture: USA Manufacturer Location: Sedalia, Missouri, USA
🔹 Included
Duke 305 hot food table
Five heated food wells
Natural-gas burner system
Five individual gas controls
Backsplash
Stainless steel open base
Full-length undershelf
Legs and adjustable feet
Drain components physically installed
Food pans physically present at pickup, when confirmed
The equipment is sold exactly as shown in the photographs.
Not Included Unless Physically Confirmed
Poly cutting board
Water pans
Full-size food pans
Fractional food pans
Pan lids
Serving utensils
Gas pressure regulator
Flexible gas connector
Installation hardware
Drain tubing
Sneeze guard
Overshelf
Installation service
🔹 Important Notes
