Stop sacrificing workspace efficiency for makeshift solutions. This clean, straight dishtable delivers a practical, durable station that integrates seamlessly with dishmachine workflows and supports high-throughput sanitation routines. Professionals achieve consistent results and clear service flow when they install a purpose-built stainless station beside the dish line.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove all items. Mix mild detergent with warm water at a safe ratio. Wipe stainless surfaces with a soft cloth, removing food residue and grease. Scrub condenser coils and vents with a brush to improve efficiency. Rinse with clean water and dry thoroughly to prevent corrosion. Inspect seals and hardware; tighten or replace worn parts. Clean daily high-contact areas and schedule deep cleaning weekly to reduce contamination, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Advance Tabco DTC-S70-72R-X dishtable measures 71" W x 30" D x 44" H, made from 16 gauge type 304 stainless steel with stainless steel legs; features a 10" backsplash and NSFCertified design for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for makeshift solutions. This clean, straight dishtable delivers a practical, durable station that integrates seamlessly with dishmachine workflows and supports high-throughput sanitation routines. Professionals achieve consistent results and clear service flow when they install a purpose-built stainless station beside the dish line.
#@@# Construction Quality#@#
Built from Type 304 stainless steel with 16-gauge legs and shell, this dishtable resists corrosion and maintains structural integrity under constant washdown conditions. Installers appreciate the robust welds and crossrails that provide rigidity while allowing straightforward cleaning and long service cycles.
#@@# Work Surface Dimensions#@#
With an overall width of 71 inches and a depth of 30 inches, this dishtable offers ample staging area for racks, trays, and stacked dishware near the machine. Operators benefit from organized space that reduces transfer distance and speeds processing during peak periods.
#@@# Integrated Backsplash#@#
The 10-inch high backsplash effectively controls splashback and protects walls and adjacent equipment from water and detergent. Maintenance teams report fewer water stains and simplified wall cleaning, which reduces labor associated with repeated washroom touch-ups.
#@@# Edge Design#@#
The 3-inch rolled front and side rims contain spills and prevent items from sliding off the surface during transfer. Chefs and dishroom staff experience fewer dropped items and faster recovery times when handling full racks or heavy pans.
#@@# Leg System#@#
Stainless steel legs with crossrails provide stable support and align with NSF requirements for food equipment. Facility managers value the compatibility with adjustable leveling and the ability to anchor or reposition as kitchen layout needs change.
#@@#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 legs weekly for cracks or looseness, and tighten leg bolts for a level surface. Clean 304 stainless steel daily with neutral pH detergent and warm water; rinse and dry with a soft cloth to avoid water spots. Soak crossrails and rolled rims in warm, soapy water, then air dry before reassembly. Sanitize food-contact areas with an EPA-registered sanitizer per manufacturer dwell times.