Stop sacrificing workflow efficiency for cramped layouts. This island-style L-shaped clean dishtable integrates with right-to-left dish machine workflows to streamline loading and unloading while preserving sanitary surfaces and operator clearance. Designed for commercial kitchens, it combines robust Type 304 stainless construction with practical dimensions to support continuous dishroom throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless surfaces with mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Clean grease from vents and ovens with a degreaser rated for commercial kitchens to reduce fire risk. Vacuum condenser coils and wash condenser fins to improve refrigeration efficiency. Inspect seals and hinges; replace worn parts to avoid breakdowns and failed CSA inspections. Repeat tasks on a scheduled basis.#@@#Additional Info#@#Advance Tabco DTC-G70-48L is a 47" L-shaped island dishtable made of 16 gauge Type 304 stainless steel. It has stainless steel legs, a 10" backsplash, stands 44" high, and weighs 185 pounds.#@@#General Info#@#Description #@#
Stop sacrificing workflow efficiency for cramped layouts. This island-style L-shaped clean dishtable integrates with right-to-left dish machine workflows to streamline loading and unloading while preserving sanitary surfaces and operator clearance. Designed for commercial kitchens, it combines robust Type 304 stainless construction with practical dimensions to support continuous dishroom throughput.
#@@# L Shaped Top#@#
The 16 gauge Type 304 stainless steel top provides a corrosion-resistant work surface engineered for frequent washdown and chemical exposure. The 47-inch overall length and L configuration deliver continuous flat workspace that aligns with dish machine entry points to reduce handling time.
#@@# Built-In Backsplash#@#
A 10-1/2 inch backsplash on the 59-inch side contains splashes and runoff at the machine interface, protecting walls and adjacent equipment from moisture and detergent. The 2-inch return creates a sealed junction that limits fluid migration and simplifies cleanup.
#@@# Stainless Legs#@#
Stainless steel legs with crossrails establish a rigid support frame that resists bending under loaded trays and stacks of wares. The open crossrail design allows hose access for floor cleaning and provides stable anchoring on uneven surfaces.
#@@# Right To Left Flow#@#
Configured for right-to-left operation, the layout matches dishroom ergonomics where machine access sits on the left side of the operator. The orientation shortens travel distance between machine and storage, increasing cycles per hour during peak service.
#@@# Island Configuration#@#
The island-style shape allows access from multiple sides and creates a centralized clearing station for staff to sort, rinse, and prep items. The free-standing arrangement supports integration with nearby shelving, racks, and drying areas without wall mounting.
#@@#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#@#For commercial kitchen sanitation, inspect welds and seams weekly and remove residual food particles with a nylon brush and warm detergent solution. Rinse surfaces thoroughly and dry with lint-free cloths to prevent spotting. Tighten stainless steel legs and crossrails monthly; replace worn fasteners with CSA-approved hardware. Clean the 10-1/2" backsplash and 2" return after each shift. Apply a food-safe polish sparingly to restore finish and prevent corrosion.
