This clean straight dishtable delivers robust support and organized workflow for high-volume dishwashing stations while minimizing maintenance time. Designed for integration adjacent to the dish machine operator, this unit promotes continuous processing and clear separation between soiled and clean areas.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the dishtable before cleaning. Mix mild detergent with warm water (use gallons or liters as needed) and wipe all 16 Gauge Type 304 stainless surfaces with a non-abrasive cloth. Scrub backsplash, rolled rims, and legs; rinse thoroughly to remove residue. Dry with a soft towel to prevent water spots and corrosion. Inspect crossrails and seals; tighten fasteners if loose. Clean regularly to reduce bacteria, lower energy use, prevent fires, and help pass CSA inspections.#@@#Additional Info#@#Advance Tabco DTC-S70-24L dishtable measures 23" W x 30" D x 44" H, made of 16 gauge Type 304 stainless steel with stainless steel legs.#@@#General Info#@#Description #@#
This clean straight dishtable delivers robust support and organized workflow for high-volume dishwashing stations while minimizing maintenance time. Designed for integration adjacent to the dish machine operator, this unit promotes continuous processing and clear separation between soiled and clean areas.
The tabletop uses stainless steel to provide structural strength and corrosion resistance in wet environments. Installers will appreciate consistent material thickness that resists denting and sustains repeated daily use.
A backsplash mounts at the rear to prevent splashover and protect walls and adjacent equipment from runoff. Operators benefit from easier sanitation and reduced maintenance on surrounding surfaces.
The front and side feature rolled rims that contain spills and provide reinforced edges for prolonged service life. Staff experience safer handling and fewer drips during transfer of racks and trays.
Stainless steel legs with crossrails create a stable support system and maintain level alignment on busy kitchen floors. Service teams gain straightforward access beneath the table for cleaning and floor maintenance.
The unit offers a narrow profile for tight back-of-house layouts, allowing managers to secure efficient traffic flow without sacrificing usable work area.
Construction meets NSF criteria for clean dishtables, enabling adherence to regulatory sanitation standards in institutional foodservice. Supervisors receive clear documentation that supports routine inspections and HACCP plans.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and fasteners weekly and tighten mounting hardware to maintain structural integrity. Clean surfaces daily with a neutral pH detergent and warm water, then rinse to remove residues. Sanitize contact areas using a food-safe sanitizer following manufacturer dwell times. Remove crossrails and legs quarterly to degrease joints and prevent corrosion. Check 10"H backsplash and rolled rims for dents and repair promptly. Lubricate adjustable leg fittings annually.
