Stop sacrificing workspace efficiency for durability. This dishtable combines a large three-compartment sink and a full-length drainboard to streamline wash, rinse, and sanitize workflows while resisting corrosion in heavy-use environments. Designed for integration beside dish machines, it positions bowls and drainboard for efficient handwashing and utensil staging without compromising access to machine controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain water before cleaning the 95" Advance Tabco DTC-3-1620-96L. Remove debris from three 16" x 20" x 14" bowls and scrub with a mild detergent solution and a soft brush. Rinse with potable water and wipe dry to prevent corrosion. Clean 16 gauge 304 stainless steel top, legs, crossrails, drainboard, and 10-1/2" backsplash with non-abrasive cleaner. Sanitize food-contact surfaces per CSA or local guidelines. Inspect seals and hardware; tighten or replace as needed.#@@#Additional Info#@#Advance Tabco DTC-3-1620-96L dishtable features a 3-compartment sink with three 16" x 20" x 14" bowls on a 95" W stainless steel top, 35" left drainboard, and 10-1/2" backsplash. NSF certified, it’s designed for commercial dishwashing.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for durability. This dishtable combines a large three-compartment sink and a full-length drainboard to streamline wash, rinse, and sanitize workflows while resisting corrosion in heavy-use environments. Designed for integration beside dish machines, it positions bowls and drainboard for efficient handwashing and utensil staging without compromising access to machine controls.
#@@# Three Compartment#@#
Three compartments measure 16 inches by 20 inches by 14 inches each, allowing simultaneous wash, rinse, and sanitize operations to meet regulatory workflows. Users will reduce cycle time and maintain separation of cleaning stages for consistent sanitation outcomes.
#@@# Stainless Top#@#
Engineers fabricated the top from 16 gauge Type 304 stainless steel to provide chemical resistance and structural stability under repeated use. Operators will experience lower long-term maintenance and predictable surface performance under caustic detergents.
#@@# Machine Integration#@#
Design locates bowls 12 inches from the adjacent machine and configures the unit to attach to the left side of a dish machine operator station. Managers will simplify line layout and reduce staff movement, improving throughput and ergonomics in high-volume dish areas.
#@@# Drainboard Capacity#@#
A 35-inch left drainboard offers generous staging for racks, trays, and pots, enabling rapid water removal and drying before transfer. Staff will gain space for pre-sorting and air-drying while preserving counter area for active tasks.
#@@# Support Structure#@#
The frame uses stainless steel legs and front-to-back crossrails with stainless bullet feet to deliver stable, corrosion-resistant support and straightforward leveling. Technicians will achieve reliable load-bearing performance and simplified floor mounting in commercial kitchens.
#@@#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 to prevent leaks and corrosion. Clean bowls and drainboards daily with a nonabrasive detergent and warm water; rinse thoroughly and sanitize per facility protocol. Flush drains weekly with enzymatic cleaner to prevent clogs. Tighten hardware and check bullet feet monthly for level; adjust to maintain 95" alignment with dish machine. Verify NSF compliance after any modification and document maintenance actions for audits.
