This clean dishtable features heavy-duty construction with a layout that enhances dishline ergonomics and throughput, ensuring efficient operator movement. Designed for continuous use in institutional and high-volume kitchens, the unit balances durability and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and remove debris. Scrub the 304 stainless steel surface and 10" backsplash with a mild detergent and warm water using a soft cloth. Rinse with clean water and dry to prevent corrosion. Degrease oven vents and machine connections with approved solvent; wipe coils to improve efficiency and reduce fire risk. Inspect seals and legs for wear; tighten fasteners. Maintain regular schedules to protect food safety, lower utility use, and pass CSA or health inspections.#@@#Additional Info#@#Advance Tabco DTC-G30-120L is a 119" L-shaped island dishtable made of 14 gauge Type 304 stainless steel, featuring stainless steel legs, a 10-1/2" backsplash on the 59" side, and a right-to-left configuration.#@@#General Info#@#Description #@#
This clean dishtable features heavy-duty construction with a layout that enhances dishline ergonomics and throughput, ensuring efficient operator movement. Designed for continuous use in institutional and high-volume kitchens, the unit balances durability and serviceability.
Constructed from 14 gauge Type 304 stainless steel, the table resists corrosion and withstands repeated sanitizer exposure, ensuring long service life.
The configuration maximizes corner space and creates dedicated zones adjacent to the dish machine, reducing travel distance for operators and supporting efficient washing and stacking.
A 10-1/2-inch backsplash on the 59-inch side prevents water migration to adjacent areas and simplifies wall cleaning, maintaining sanitization during peak cycles.
Configured to attach to the left of the dish machine operator, the orientation aligns with common kitchen traffic patterns, facilitating a logical progression from rinse to wash to dry.
The legs with front-to-back crossrails deliver structural stability under loaded racks and heavy use, maintaining level work surfaces during busy shifts.
Certification confirms the table meets public health and sanitation standards for commercial kitchens, providing documented compliance for institutional, hospitality, or healthcare environments.
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• 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#@#Clean stainless surfaces daily with a nonabrasive cleaner and soft cloth to prevent soil buildup and preserve finish. Remove and inspect crossrails and legs weekly; tighten fasteners to maintain rigidity. Flush seams and backsplash with warm water and mild detergent after each shift to prevent food residue accumulation. Sanitize per facility protocol, allow complete air dry before reuse, and document maintenance to comply with CSA and NSFCertified requirements.
