Stop compromising efficiency for cleanliness. This 83-inch stainless steel dishtable with three integrated sink bowls delivers organized wash flow and robust construction for high-volume kitchens, cafeterias, hospitals, and bars. Operators gain precise placement and reliable performance that integrates seamlessly with line dishmachines while maintaining a sanitary workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug dish machine before cleaning. Remove debris from bowls and drainboards. Scrub bowls with mild detergent and a non-abrasive pad; rinse with hot water and sanitize per CSA guidelines. Clean backsplash, legs, crossrails, and bullet feet using a neutral cleaner; dry with a lint-free cloth. Flush drains and check seals for wear. Clean condenser coils and vents nearby to prevent grease buildup and fire risk. Inspect gaskets and tighten fittings regularly.#@@#Additional Info#@#Advance Tabco DTC-3-2020-84R dishtable features a 3-compartment sink with three 20" x 20" x 14" bowls and an 11" right drainboard.#@@#General Info#@#Description #@#
Stop compromising efficiency for cleanliness. This 83-inch stainless steel dishtable with three integrated sink bowls delivers organized wash flow and robust construction for high-volume kitchens, cafeterias, hospitals, and bars. Operators gain precise placement and reliable performance that integrates seamlessly with line dishmachines while maintaining a sanitary workflow.
#@@# Bowl Configuration#@#
Three 20-inch by 20-inch by 14-inch bowls occupy the top deck, providing segmented wash, rinse, and sanitizer stations. Designers positioned the bowls 12 inches from the machine to support ergonomic loading and direct transfer to a left-side dishmachine, improving cycle speed and reducing splash.
#@@# Material Integrity#@#
Fabricators use 16-gauge Type 304 stainless steel for the top to resist corrosion and withstand heavy daily use. Maintenance crews benefit from a surface that cleans easily and resists pitting, while the 300 series composition meets common health code expectations.
#@@# Work Surface Design#@#
An 11-inch right drainboard offers immediate drying and staging area for soiled items arriving from prep or service. Supervisors can stage racks or pans on the drainboard to streamline hand-scraping and pre-rinse steps without obstructing sink access.
#@@# Structural Support#@#
Stainless steel legs and front-to-back crossrails deliver stable support for the 260-pound unit and resist deformation under load. Installers will appreciate adjustable bullet feet that allow leveling on uneven floors while maintaining NSF clearance for cleaning underneath.
#@@# Machine Integration#@#
Engineers configured the dishtable to attach to the right of the dishmachine operator while locating the machine on the left side, enabling a predictable path for operators to move ware from sink to machine. Project managers should verify machine control box placement to avoid interference as noted in NSF guidance.
#@@#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. Remove debris with a soft cloth and mild detergent to prevent corrosion. Rinse with clean water and dry immediately to avoid spots. Sanitize bowls after each service with a food-safe sanitizer at the recommended concentration. Check 16 Gauge Type 304 top and seams monthly for cracks; repair welds promptly. Verify legs, crossrails, and bullet feet for tight fasteners. Confirm 11" right drainboard slope and clear traps.
