Stop sacrificing throughput for compliance. This straight dishtable combines a three-compartment sink and a 16 gauge Type 304 stainless steel work surface to streamline workflows while meeting NSF requirements. Designed to attach left of a dishmachine operator, bowls are positioned 12" from the machine to reduce splash and operator reach during high-volume cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and power before cleaning. Remove debris from three 18" x 24" x 14" bowls and wash with mild detergent and warm water. Rinse and sanitize food-contact surfaces. Clean 77" drainboard, 10-1/2" backsplash, and stainless legs with non-abrasive cleaner; dry to prevent spotting. Degrease drains and check bullet feet for stability. Inspect door and seals at machine interface. Clean coils and vents on adjacent equipment to prevent fires and save energy.#@@#Additional Info#@#Advance Tabco DTC-3-1824-144L dishtable has a 3-compartment sink, 77" left drainboard, 16 Gauge Type 304 stainless steel, 10-1/2" backsplash, and NSF certification, designed for left dish machine attachment.#@@#General Info#@#Description #@#
Stop sacrificing throughput for compliance. This straight dishtable combines a three-compartment sink and a 16 gauge Type 304 stainless steel work surface to streamline workflows while meeting NSF requirements. Designed to attach left of a dishmachine operator, bowls are positioned 12" from the machine to reduce splash and operator reach during high-volume cycles.
#@@# Three Compartment Sink#@#
Three 18" x 24" x 14" bowls enable efficient prewash, wash, and rinse operations, supporting sanitizer contact times. Bowl dimensions accommodate standard racks and large pots while controlling splash in fast-paced environments.
#@@# Full-Length Left Drainboard#@#
A 77" left drainboard provides staging for air-drying or scraping, increasing throughput for cafeterias, hospitals, and restaurants. The sloped drainboard and integrated drainage reduce standing water and maintain sanitary conditions during peak service.
#@@# 16 Gauge Stainless Top#@#
Fabricated from 16 gauge 304 stainless steel, the top resists corrosion and withstands industrial cleaning chemicals and heat. Material thickness balances durability and reparability, offering a robust surface for continuous use in commercial kitchens.
#@@# Stainless Leg Construction#@#
Stainless steel legs with crossrails and bullet feet deliver structural rigidity and simplify floor cleaning. Adjustable feet ensure precise leveling on uneven floors, maintaining stable alignment with dishmachine interfaces.
#@@# Integrated Backsplash#@#
A 10-1/2" backsplash protects walls from splatter and simplifies sanitation by containing wastewater. The welded design minimizes seams where soil can accumulate, supporting HACCP and inspection protocols.
#@@# Dishmachine Interface Placement#@#
Configured to attach left of the dishmachine operator, bowls set 12" from the machine reduce reach and cycle time while maintaining access to controls. Verify machine control-box clearance per NSF guidance for proper fit and operation.
#@@#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#@#Maintain the Advance Tabco DTC-3-1824-144L by inspecting welds and seams weekly for cracks or corrosion and tighten fasteners as needed. Clean 16 gauge 304 stainless steel surfaces daily with neutral pH detergent and rinse in warm water to prevent residue. Drain and flush bowls after each shift; sanitize per local codes. Verify door clearance to the dish machine control box and adjust placement. Lubricate adjustable bullet feet quarterly and replace worn gaskets promptly.
