Built for rigorous dishroom workflows, this clean straight dishtable combines Type 304 stainless steel construction with purposeful dimensions to streamline handwashing and pre-rinse stations. Professionals will appreciate the 35-inch width and 30-inch depth that create a generous work area, while the 10-inch high backsplash controls splash and maintains sanitation. Installation aligns with a right-to-left workflow and supports continuous operation in high-traffic kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and wipe stainless surfaces with mild detergent and warm water. Scrub rims and backsplash using a soft brush; rinse with clean water. Sanitize food contact areas per CSA guidelines and allow to air dry. Clean legs and crossrails to prevent corrosion; inspect seals and fasteners monthly. Clean grease from nearby vents and drains to reduce fire risk and extend equipment life.#@@#Additional Info#@#Advance Tabco's DTC-S30-36L dishtable is 35" W x 44" H x 30" D, made of 14-gauge Type 304 stainless steel. It mounts beside a dish machine, has a 10" H backsplash, 3" rolled rims, NSFI certification, and weighs 60 pounds.#@@#General Info#@#Description #@#
Built for rigorous dishroom workflows, this clean straight dishtable combines Type 304 stainless steel construction with purposeful dimensions to streamline handwashing and pre-rinse stations. Professionals will appreciate the 35-inch width and 30-inch depth that create a generous work area, while the 10-inch high backsplash controls splash and maintains sanitation. Installation aligns with a right-to-left workflow and supports continuous operation in high-traffic kitchens.
#@@# Stainless Construction#@#
Engineers selected 14-gauge Type 304 stainless steel for the top and legs to resist corrosion and withstand daily commercial use. Users benefit from long service life and reduced maintenance compared with lower-grade materials.
#@@# Generous Work Surface#@#
A 35-inch wide by 30-inch deep top delivers ample staging space for racks and pots to accelerate cleaning cycles. Staff can manage high volumes without crowding, preserving throughput.
#@@# Integrated Backsplash#@#
The 10-inch high backsplash contains water and reduces floor wetting adjacent to dish machines and sinks. Managers can maintain safer, drier floors and lower slip risk.
#@@# Rolled Rims#@#
A 3-inch rolled front and side rim channels runoff and prevents small items from sliding off the edge. Operators will find cleanup faster and incidents of dropped utensils fewer.
#@@# Sturdy Leg System#@#
Stainless steel legs with crossrails provide stable support for heavy loads and active countertop use. Supervisors receive consistent alignment with dish machine interfaces and minimal table sway.
#@@# NSF Certified Design#@#
The unit meets NSF criteria for clean dishtables, ensuring compliance with commercial sanitation standards. Food service directors can document that the station satisfies regulatory expectations.
All measurements use commercial units, and the assembly weighs approximately 60 pounds, enabling straightforward delivery and placement.
#@@#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 leg bolts to maintain table stability. Remove loose debris and sanitize surfaces with a neutral pH cleaner; rinse thoroughly to prevent chemical residue. Clean backsplash and rolled rims after each service to avoid buildup. Flush crossrails and leg sockets monthly and dry completely to prevent corrosion. Lubricate adjustable feet quarterly and verify level within 1/8 inch to ensure proper drainage. Replace seals when wear appears.
