Stop sacrificing workspace efficiency for temporary fixes. This clean, straight dishtable integrates seamlessly with high-volume dishroom flows to eliminate bottlenecks and protect adjacent equipment. Designed for direct attachment to the operator side of the dish machine, the unit supports continuous loading and staging without compromising sanitation or operator ergonomics.
LongDescription#@#NA#@@#Cleaning Instructions#@#For routine cleaning, unplug nearby equipment and clear the surface. Scrub the 16 gauge Type 304 stainless top and backsplash with a mild soap solution and a soft cloth, using a nylon brush on seams. Rinse with clean water and dry to prevent spots. Degrease legs, crossrails, and rolled rims with a degreaser rated for food-service areas; rinse thoroughly. Inspect seals and fasteners, tighten if needed. Clean daily to prevent bacteria, grease buildup, higher energy use, and equipment failure.#@@#Additional Info#@#Advance Tabco DTC-S70-36L dishtable measures 35" W x 44" H x 30" D, made of 16 gauge Type 304 stainless steel with stainless steel legs, 10" H backsplash, 3" rolled rims, NSFCertified for commercial dishwashing, weighing 55 pounds.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for temporary fixes. This clean, straight dishtable integrates seamlessly with high-volume dishroom flows to eliminate bottlenecks and protect adjacent equipment. Designed for direct attachment to the operator side of the dish machine, the unit supports continuous loading and staging without compromising sanitation or operator ergonomics.
#@@# Straight Design#@#
The straight layout places the work surface in direct alignment with the dish machine, minimizing lateral transfer distance and reducing cycle time. Operators maintain consistent motion paths, which lowers handling errors and improves throughput.
#@@# With Backsplash#@#
A 10" high backsplash contains splashes and runoff, protecting walls and reducing cleanup time. Maintenance crews spend fewer minutes per shift managing water intrusion and sanitizing adjacent surfaces.
#@@# Stainless Legs#@#
Stainless steel legs provide structural stability and resist corrosion in humid washroom environments. This leg system accommodates rigorous daily loads while preserving level alignment and safety.
#@@# 16 Gauge Construction#@#
The 16 gauge Type 304 stainless steel top balances durability with serviceability for commercial kitchens. Staff encounter fewer dents and punctures, and technicians perform quicker refinishes when needed.
#@@# Rolled Front Edges#@#
A 3" rolled front and side rim prevent items from sliding off the surface and guide water back onto the top for controlled drainage. The rolled edges also eliminate sharp seams, lowering injury risk and simplifying wipe-down procedures.
#@@# Attachment Orientation#@#
Configured to attach on the left of the dish machine operator, the unit supports right-to-left workflow depending on kitchen layout requirements. Managers can integrate the table into existing lines without reconfiguring primary equipment.
#@@#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 crossrails weekly; tighten fasteners and replace damaged clips to maintain structural integrity. Clean surfaces daily with a neutral pH detergent and warm water, then rinse and air dry to prevent spotting. Sanitize contact areas after peak service using an approved sanitizer per manufacturer directions. Lubricate adjustable feet quarterly and verify the table remains level to ensure proper drainage. Replace gaskets or damaged rims immediately to preserve hygiene.
