Stop settling for makeshift wash stations when a professional clean dishtable can transform workflow and hygiene simultaneously. This L-shaped island unit fits left to right installations and supports continuous dish machine operation while maintaining NSF certification and robust construction. Operators gain an efficient workspace that integrates backsplash protection and durable leg support for demanding service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and wash the 304 stainless steel surfaces with a mild detergent and warm water using a soft cloth. Rinse with clean water and dry completely to prevent corrosion. Clean the 10-1/2" backsplash and 2" return, then inspect welds and stainless steel legs for residue. Degrease vents and nearby oven areas to reduce fire risk. Schedule coil and conveyor checks to improve efficiency and avoid breakdowns. Document each cleaning for CSA and health inspections.#@@#Additional Info#@#Advance Tabco DTC-G30-84R island clean dishtable measures 83" and configures L-shaped for attachment to the dish machine.#@@#General Info#@#Description #@#
Stop settling for makeshift wash stations when a professional clean dishtable can transform workflow and hygiene simultaneously. This L-shaped island unit fits left to right installations and supports continuous dish machine operation while maintaining NSF certification and robust construction. Operators gain an efficient workspace that integrates backsplash protection and durable leg support for demanding service environments.
#@@# Stainless Construction#@#
Constructed from 14 gauge Type 304 stainless steel, the top and structural components resist corrosion and stand up to chemical cleaners and daily wear. Designers specify 14 gauge for a balance of rigidity and manageable weight, and fabricators weld seams to maintain sanitary surfaces.
#@@# Island L Configuration#@#
Configured as an L-shaped island unit, the station attaches to the right side of a dish machine operator and optimizes circulation in back-of-house layouts. Installers position the 83-inch overall length to serve both machine discharge and preparatory staging without interrupting pass-through traffic.
#@@# Integrated Backsplash#@#
A 10-1/2 inch backsplash on the 59-inch side protects walls from splashes and eases cleaning by containing runoff at the primary work zone. Planners benefit from reduced wall maintenance and clearer separation between wet and dry zones.
#@@# Stainless Legs With Crossrails#@#
Stainless steel legs include front-to-back crossrails that enhance lateral stability and allow cleaning under the unit without dismantling. Maintenance crews access the floor beneath the dishtable quickly, reducing downtime during sanitation cycles.
#@@# Sized For Machine Corners#@#
Designed to mate with dish machine corner openings that measure 49 to 60 inches on one side and 73 to 84 inches on the other, the unit fits common commercial footprints. Facility managers coordinate existing machine locations and service aisles to match the specified widths.
#@@#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 daily. Remove debris with a soft cloth and mild alkaline detergent to prevent corrosion. Rinse thoroughly with potable water and dry immediately to avoid water spots. Clean weld joints and seams with a nonabrasive pad; use a 3:1 water to vinegar rinse for mineral deposits. Tighten leg bolts and crossrails weekly and check anchorage to the dish machine. Replace damaged gaskets and check backsplash seals.
