Stop compromising workflow for limited capacity. This heavy-duty dishtable integrates a three-compartment sink and extended drainboard into a single welded stainless solution, enabling continuous soiled ware handling adjacent to a dish machine. Facilities gain organized wash, rinse, and sanitize stations with durable construction tuned for high-turn operations and regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug dish machine before cleaning. Remove debris from bowls and drainboard, scrape solids into refuse. Use a mild detergent and warm water to scrub 16 gauge 304 stainless top, bowls, backsplash, legs and crossrails with a non-abrasive pad. Rinse thoroughly and dry with a clean cloth to prevent spotting. Clean condenser coils and vents on adjacent equipment monthly to save energy. Inspect seals and bullet feet; tighten or replace fasteners as needed to avoid leaks and breakdowns.#@@#Additional Info#@#Advance Tabco DTC-3-1620-120L dishtable features a 3-compartment sink with three 16" x 20" x 14" bowls on a 119" W, 16 gauge Type 304 stainless steel top, with a left drainboard and NSF certification.#@@#General Info#@#Description #@#
Stop compromising workflow for limited capacity. This heavy-duty dishtable integrates a three-compartment sink and extended drainboard into a single welded stainless solution, enabling continuous soiled ware handling adjacent to a dish machine. Facilities gain organized wash, rinse, and sanitize stations with durable construction tuned for high-turn operations and regulatory compliance.
#@@# Stainless Construction#@#
Fabricated from Type 304, 16 gauge stainless steel, the top and structural elements resist corrosion and withstand frequent washdown cycles. Operators receive a rigid surface that maintains sanitary integrity under heavy use.
#@@# Three Compartment#@#
Configured with three 16 by 20 by 14 bowls, the sink supports parallel wash, rinse, and sanitize workflows to minimize cross-contamination risks. Staff achieve consistent cycle throughput while meeting local health requirements.
#@@# Left Machine Interface#@#
Engineered to attach to the left side of a dish machine operator, the layout positions bowls 12 inches from the machine to streamline transfer of racks and reduce handling time. Kitchen teams maintain a controlled flow from soiled to clean zones.
#@@# Extended Drainboard#@#
The 59-inch left drainboard provides ample staging area for racks or pots, enabling drying and rinsing without cluttering workspace. Supervisors see improved line organization and faster turnaround for large batches.
#@@# Integrated Backsplash#@#
A 10 1/2 inch backsplash contains splashes and simplifies wall clearance, protecting adjacent surfaces and facilitating sanitation. Maintenance crews perform quicker cleanups and reduce moisture infiltration behind equipment.
#@@# Robust Support#@#
Stainless steel legs with front-to-back crossrails and bullet feet deliver stable support and simplified leveling on commercial floors. Engineering ensures steady performance under heavy loads and frequent impact from pots and racks.
#@@#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 seals and welds weekly; tighten loose fasteners and replace damaged gaskets to prevent leaks. Degrease bowls and drainboard daily using a neutral pH detergent, then rinse with potable water. Flush drains with hot water and a descaling solution monthly to remove buildup. Lubricate hinge points quarterly with food-grade lubricant. Verify level and adjust bullet feet after heavy use. Document maintenance and retain CSA and NSF certificates for inspections.
