Serve your operation with a purpose-built clean dishtable that balances sturdy construction with practical workflow efficiency. This unit supports high-throughput dish areas by providing a dedicated right-side station for the dish machine operator, maintaining sanitation and streamlining hand-off. Installers receive a preconfigured straight layout that integrates a 10.5-inch backsplash and rolled rims to contain splashes and solids effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and rinse surfaces. Mix mild detergent in warm gallons of water and scrub with a soft brush. Rinse with clean liters of water and dry with a lint-free cloth. Clean 14 Gauge stainless steel legs and crossrails weekly; remove grime from 10"H backsplash and rolled rims. Vacuum coils and vents to prevent fires. Inspect seals and hardware; tighten or replace as needed to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#Advance Tabco DTC-S30-72R clean dishtable measures 71" W x 30" D x 44" H, made of 14-gauge Type 304 stainless steel. It features a 10" H backsplash and supports high-volume NSFP-certified dishroom workflows.#@@#General Info#@#Description #@#
Serve your operation with a purpose-built clean dishtable that balances sturdy construction with practical workflow efficiency. This unit supports high-throughput dish areas by providing a dedicated right-side station for the dish machine operator, maintaining sanitation and streamlining hand-off. Installers receive a preconfigured straight layout that integrates a 10.5-inch backsplash and rolled rims to contain splashes and solids effectively.
#@@# Stainless Legs#@#
Stainless steel legs and crossrails deliver rigid support for continuous daily use in commercial kitchens. Installers will adjust the legs to level the station on uneven floors, preserving alignment with adjacent equipment and reducing fatigue during long shifts.
#@@# Rolled Rims#@#
Rolled front and side rims measure three inches and prevent runoff while staff scrape and rinse, improving floor and drain cleanliness. Operators will benefit from fewer splashes reaching pass areas, lowering cleanup time and minimizing slip risks.
#@@# Integrated Backsplash#@#
A 10.5-inch backsplash attaches to the unit to protect walls from water and chemical exposure near the dish machine. Maintenance crews will note reduced wall staining and fewer repainting cycles, extending the life of facility finishes.
#@@# Type 304 Construction#@#
Fabrication from 14-gauge Type 304 stainless steel resists corrosion in wet environments and meets commercial sanitation expectations. Facility managers will rely on this material for consistent hygienic surfaces that withstand daily cleaning regimes.
#@@# Straight Configuration#@#
A straight dishtable shape offers a compact footprint with a 71-inch width and 30-inch depth, suited to linear dishline layouts where space and flow matter. Planners will place trays and racks within easy reach of the machine operator to accelerate turnover.
#@@# NSF Certified#@#
NSF certification confirms the unit meets recognized public health standards for foodservice equipment and sanitation.
#@@#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 daily and remove soils with a neutral pH detergent and soft cloth to prevent corrosion. Rinse thoroughly and dry immediately to avoid water spots. Sanitize worktops with an approved sanitizer following manufacturer contact times. Verify welds and crossrails weekly for looseness and tighten fasteners as required. Lubricate adjustable leg threads quarterly and confirm level within 1/8" to ensure proper drainage and workflow.
