Built for continuous kitchen flow, this clean straight dishtable pairs with dish machines to streamline wash-side operations while maintaining sanitary standards. Engineers designed the unit for high-traffic food service environments, delivering a robust work surface and integrated backsplash that contain splashes and route tasks efficiently. Operators gain a dependable station that supports rapid plate handling and staging without compromising corrosion resistance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the work area. Scrub surfaces with a mild detergent solution and a non-abrasive cloth, focusing on backsplash, rolled front and side rims, and seams. Rinse with clean water and dry thoroughly to prevent corrosion. Clean legs and crossrails to remove grease buildup. Inspect door seals and fasteners; tighten or replace as needed. Schedule weekly coil and vent checks to reduce fire risk and extend equipment life. Ensure CSA compliance during maintenance.#@@#Additional Info#@#Advance Tabco DTC-S30-48R dishtable measures 47" W x 44" H x 30" D. It uses 14/304 stainless steel, has stainless steel legs, a 10" H backsplash, and NSF certification, supporting high-volume dishwashing while resisting corrosion.#@@#General Info#@#Description #@#
Built for continuous kitchen flow, this clean straight dishtable pairs with dish machines to streamline wash-side operations while maintaining sanitary standards. Engineers designed the unit for high-traffic food service environments, delivering a robust work surface and integrated backsplash that contain splashes and route tasks efficiently. Operators gain a dependable station that supports rapid plate handling and staging without compromising corrosion resistance.
#@@# Sturdy Construction#@#
Fabricators build the top and frame from 14 gauge Type 304 stainless steel, providing corrosion resistance and structural stability under heavy use. Chefs and dishroom staff benefit from a work surface that resists pitting and staining while withstanding repeated contact with heat and chemicals.
#@@# Integrated Backsplash#@#
Designers include a 10" H backsplash that secures to the unit to prevent wall contamination and simplify sanitation workflows. Supervisors reduce cleaning time and control splash over onto walls and adjacent equipment during rinsing and scrapping.
#@@# Rolled Front Edges#@#
Engineers form a 3" rolled front and side rim to minimize sharp edges and contain runoff at the workface. Line workers experience improved safety and easier wipe-downs, and maintenance teams see fewer trapped residues.
#@@# Right-Side Orientation#@#
Manufacturers configure the dishtable to attach to the right of the dishmachine operator, enabling ergonomic workflow from rinse to staging. Managers optimize back-of-house layout by aligning operator motion with equipment flow, decreasing cycle times during peak service.
#@@# Open Leg Frame#@#
Designers equip the unit with stainless steel legs and crossrails that provide clear access beneath the table for cleaning and utility routing. Janitorial crews and plumbers access floor drains and connections without disassembling the station, preserving sanitation and serviceability.
#@@#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 surfaces weekly. Remove soils with a neutral pH detergent and warm water, then rinse and dry with a microfiber cloth to prevent spotting. Rotate tasks to scrub front and side rims, backsplash, and crossrails with a soft-bristle brush to clear debris. Verify leg fasteners and crossrail welds monthly; tighten or re-weld as needed. Use non-chloride polish sparingly to preserve 14 Gauge 304 stainless. Flush nearby drains and check for leaks after heavy use.
