Stop sacrificing workspace efficiency for durability. This clean, straight dishtable delivers a compact, NSF-certified work zone that mounts to the left of the dish machine operator, maintaining consistent sanitary control during peak service. This design allows staff to move items with fewer handoffs and less splash.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear surfaces. Scrape food residue, then wash with a mild detergent and warm water. Rinse thoroughly and dry all stainless steel with a soft cloth to prevent spotting. Clean oven hoods, vents, and filters weekly to remove grease and reduce fire risk. Vacuum or brush condenser coils monthly to improve efficiency and lower utility use. Inspect seals and hinges; replace worn parts to avoid breakdowns and pass CSA and health inspections.#@@#Additional Info#@#Advance Tabco DTC-S70-24L-X dishtable measures 23" W x 30" D x 44" H, made of Type 304, 16 gauge stainless steel with stainless legs, 10" H backsplash, and 3" rolled rims; NSF certified for efficient workflow next to dishmachine operators.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for durability. This clean, straight dishtable delivers a compact, NSF-certified work zone that mounts to the left of the dish machine operator, maintaining consistent sanitary control during peak service. This design allows staff to move items with fewer handoffs and less splash.
#@@# Width-Conscious Footprint#@#
This unit measures 23 inches wide by 30 inches deep, fitting operations with constrained layouts while providing a stable surface for plating and scraping tasks. Installers can position the table within a 19 to 24 inch side-to-side clearance to optimize flow without sacrificing access.
#@@# Stainless Construction#@#
Fabricated from 16 gauge Type 304 stainless steel, the table resists corrosion and withstands repeated chemical cleanings common in institutional dish areas. Operators benefit from a durable finish that reduces maintenance frequency and preserves a sanitary appearance.
#@@# Integrated Backsplash#@#
A 10-inch high backsplash prevents runoff toward walls and dish machine electronics, maintaining building finishes and simplifying sanitation protocols. Staff gain a containment feature that directs water and solids back onto the work surface for easier removal.
#@@# Rolled Front And Sides#@#
Three-inch rolled front and side rims reduce sharp edges and contain spills on the top surface, improving user safety and minimizing cleanups. Culinary teams benefit from an ergonomic edge that withstands daily contact while maintaining a professional appearance.
#@@# Legs And Crossrails#@#
Stainless steel legs with crossrails provide structural rigidity and allow for washdown beneath the table, maintaining floor access and meeting sanitation inspections. Maintenance crews can clean under the unit without disassembly, supporting faster turnovers between shifts.
#@@#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 welds and fasteners weekly, tighten loose hardware, and replace damaged components immediately to prevent contamination. Flush supply lines monthly and verify water flow rates meet local codes. Clean stainless surfaces after each shift using a neutral pH cleaner and a soft cloth; rinse thoroughly and dry to avoid spotting. Sanitize backsplash and rims with an approved food‑service sanitizer per manufacturer contact time. Level unit and check leg crossrails for stability.