This dishtable features robust construction and a workflow-focused layout to keep rinse, wash, and sanitize cycles efficient under continuous use. Designed for commercial kitchens, it integrates with a dish machine on the left to streamline operator movement and reduce cross-traffic.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug machine and clear nearby area. Scrape food debris from three 16" x 20" x 14" bowls. Wash bowls and 23" drainboard with mild detergent and warm water, rinse, and sanitize per CSA or local protocol. Clean 16 gauge Type 304 stainless top and backsplash with non-abrasive cleaner, dry to prevent spots. Remove and brush condenser coils and check seals. Inspect legs, crossrails, and bullet feet; tighten fasteners. Verify control-box clearance before reconnection.#@@#Additional Info#@#Advance Tabco DTC-3-1620-84RX dishtable features a 3-compartment sink with three 16" x 20" x 14" bowls and a 23" right drainboard, made of 16 gauge Type 304 stainless steel, designed to mount right of a dish machine and NSF certified.#@@#General Info#@#Description #@#
This dishtable features robust construction and a workflow-focused layout to keep rinse, wash, and sanitize cycles efficient under continuous use. Designed for commercial kitchens, it integrates with a dish machine on the left to streamline operator movement and reduce cross-traffic.
The stainless steel top provides corrosion resistance and repeated cleaning cycles without deformation. Operators will maintain sanitary surfaces that withstand chemical detergents and heat.
The bowls deliver distinct wash, rinse, and sanitize zones to meet standard sanitation protocols. Staff can process large loads consecutively while minimizing rehandling and contamination risk.
A right drainboard supplies a dedicated staging area for soiled or drying items, increasing linear throughput during peak periods. Teams will benefit from an immediate transfer surface that reduces countertop clutter.
Configured to attach to the left side of a dish machine, the dishtable situates bowls to maintain ergonomic reach. Technicians can verify that the dish machine control box does not obstruct connection for correct fit and operation.
Legs and front-to-back crossrails provide stability under loaded conditions and support the length across busy service environments. Maintenance crews will find adjustments straightforward thanks to bullet feet that anchor the unit.
NSF certification supports regulatory compliance for commercial dishwashing environments when installed per guidelines. Facility managers can document installation points and clearance requirements to maintain inspection readiness.
#@@#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#@#For routine operation, clean all 16 Gauge Type 304 stainless steel surfaces daily using a neutral pH cleaner and soft cloth; rinse with clean water and dry to prevent water spots. Sanitize bowls after each shift with approved sanitizer per CSA or local code. Inspect welds, legs, crossrails, bullet feet, and backsplash weekly for loosening or corrosion; tighten fasteners and correct alignment to maintain the 83" structure. Flush drains and verify drainboard slope monthly.
