Stop sacrificing workflow for cramped, improvised prep areas. This three-compartment dishtable with an integrated sink section streamlines soiled ware handling and positions wash operations where staff need them, delivering consistent drainage and durable construction for continuous service environments. Designers placed bowls 12 inches from the machine, allowing operators to work ergonomically while maintaining required clearances and efficient flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug dish machine and remove nearby items. Scrape solids from bowls, then fill each sink with warm water and a mild detergent. Use a non-abrasive pad to clean 16 Gauge 304 stainless surfaces, including 59" drainboard and 10-1/2" splash, rinsing thoroughly. Sanitize food contact areas per CSA or local rules. Wipe legs, crossrails, and bullet feet dry to prevent corrosion. Clean coils and vents per manufacturer to reduce breakdowns and energy use.#@@#Additional Info#@#Advance Tabco DTC-3-2424-144L dishtable features a 3-compartment sink with three 24" x 24" x 14" bowls, a 59" left drainboard, and a 10-1/2" backsplash. It is NSF certified, 44.5" tall, and weighs 380 pounds. Model DTC-3-2424-144L, founded 1998.#@@#General Info#@#Description #@#
Stop sacrificing workflow for cramped, improvised prep areas. This three-compartment dishtable with an integrated sink section streamlines soiled ware handling and positions wash operations where staff need them, delivering consistent drainage and durable construction for continuous service environments. Designers placed bowls 12 inches from the machine, allowing operators to work ergonomically while maintaining required clearances and efficient flow.
#@@# Three Compartment#@#
Three stainless bowls measure 24 inches by 24 inches by 14 inches, providing deep wash, rinse, and sanitize stations that handle pots and pans without splashing. The layout supports sequential processing and reduces the risk of cross-contamination during peak service.
#@@# Stainless Top#@#
Fabricated from 16 gauge Type 304 stainless steel, the top resists corrosion and withstands daily impacts from heavy cookware. The material facilitates hot-water exposure and aggressive cleaning without rapid wear, extending its useful life in commercial kitchens.
#@@# Left Side Attachment#@#
Engineered to mount to the left side of a dish machine operator, the unit aligns with typical kitchen flows to minimize operator movement between soiled and cleaned items. Bowl placement and a 59-inch left drainboard create a continuous surface for staging and draining large quantities.
#@@# Integrated Backsplash#@#
A 10-1/2 inch backsplash contains splashes and prevents water migration onto adjacent surfaces, supporting sanitary operation and easier wall maintenance. The backsplash also simplifies compliance with health code expectations for wash areas.
#@@# Support Structure#@#
Stainless steel legs and front-to-back crossrails provide rigid support and resist deflection under load, maintaining level work heights and reducing long-term maintenance. Bullet feet anchor the unit while allowing cleaning access beneath the table.
#@@#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 seams and welds weekly and tighten adjustable bullet feet to keep the unit level and aligned with the dish machine. Flush drains and P-traps daily with hot water and a mild enzymatic cleaner to prevent clogs. Descale bowls monthly using a stainless-compatible acid solution, then rinse thoroughly. Sanitize surfaces with a foodservice-grade sanitizer after each shift. Lubricate hinge points and check gasket integrity; replace worn gaskets immediately to maintain NSF compliance.
