Handle high-volume warewashing without compromise. This dishtable integrates a three-compartment sink with a straight left-side machine attachment to streamline soiled ware flow and maintain continuous production. Designed for commercial kitchens, the unit pairs robust Type 304 stainless construction with NSF compliance to support rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove dishes. Scrub 3 sink bowls with a mild detergent and a soft brush; rinse with hot water and sanitize per CSA guidelines. Clean 47" drainboard and 10-1/2" backsplash with non-abrasive cleaner. Wipe 16 Gauge 304 stainless surfaces dry to prevent corrosion. Remove debris from legs and crossrails; clean bullet feet. Inspect doorways and machine clearance so control box does not obstruct access. Schedule daily and monthly deep cleans to prevent grease buildup.#@@#Additional Info#@#Advance Tabco DTC-3-2020-120L dishtable features a 3-compartment 20" x 20" x 14" sink in a 119" W, 16 gauge Type 304 stainless steel worktop. It has a 10-1/2" backsplash, stainless steel legs, and a 47" left drainboard, ensuring efficient workflow.#@@#General Info#@#Description #@#
Handle high-volume warewashing without compromise. This dishtable integrates a three-compartment sink with a straight left-side machine attachment to streamline soiled ware flow and maintain continuous production. Designed for commercial kitchens, the unit pairs robust Type 304 stainless construction with NSF compliance to support rigorous daily use.
#@@# Stainless Top#@#
A 16 gauge 304 stainless steel top provides corrosion resistance and a solid work surface for repetitive handling. Installers will appreciate the 119 inches of usable width which distributes workflow and reduces bottlenecks.
#@@# Three Compartments#@#
Three 20 by 20 by 14 inch bowls offer separate wash, rinse, and sanitize zones to meet sanitation protocols. Operators can process large volumes of plates and pans without task crossover, maintaining consistent cleaning cycles.
#@@# Integrated Drainboard#@#
A 47 inch left drainboard allows for organized staging and air drying of cleaned items adjacent to the dish machine. Staff gain immediate space for trays and small pots, reducing table transfers and handling time.
#@@# Reinforced Support#@#
Stainless steel legs and front-to-back crossrails deliver structural stability under heavy loads and frequent use. Maintenance teams will find adjustments straightforward, and the unit resists flexing during intense shift periods.
#@@# Space Placement#@#
Bowls position 12 inches from the machine to simplify transfer between sink and dish machine while preserving operator reach and ergonomics. Kitchen planners can align the unit to existing machine layouts with minimal reconfiguration.
#@@# Fixture Details#@#
A 10-1/2 inch backsplash and stainless steel bullet feet protect walls and enable secure leveling on uneven floors. Facility staff benefit from a sealed rear interface and elevated feet that simplify floor cleaning.
Company history supports this design with operational experience since 1998 and a focus on supplying durable equipment to food service operators.
#@@#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 stainless steel surfaces weekly and remove residue with a neutral pH detergent and soft cloth to prevent corrosion. Schedule monthly inspections of welds, legs, crossrails, and bullet feet; tighten fasteners and replace damaged components. Flush and sanitize each 20" x 20" x 14" bowl after service with approved sanitizers, maintaining contact times. Verify 47" left drainboard pitch for proper flow and clear drain strainers daily.
