Install this corner configuration to attach left of the dish machine operator and create a continuous workplane that reduces transfer steps.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the surface. Remove trays and scrub with warm, soapy water. Clean the 16 Gauge Type 304 stainless steel surfaces, including the 10" H backsplash and pre-rinse sink, with a non-abrasive cloth and mild detergent. Rinse and dry to prevent water spots. Clean crossrails and stainless steel legs weekly and inspect seals. Maintain condenser coils and vents per manufacturer to reduce energy use and fire risk. Record each cleaning for CSA and inspection compliance.#@@#Additional Info#@#Advance Tabco DTS-D70-120L is a 119" L-shaped dishtable made of 16 gauge Type 304 stainless steel. It features a 10" H backsplash, integrated pre-rinse sink, and stainless steel legs.#@@#General Info#@#Description #@#
Install this corner configuration to attach left of the dish machine operator and create a continuous workplane that reduces transfer steps.
Specify Type 304 stainless steel at 16 gauge for structural strength and chemical resistance in caustic wash environments. The material sustains repeated washdown cycles and minimizes maintenance frequency.
Choose the built-in pre-rinse sink to centralize soil removal and limit splashing across the landing area. Locating the sink within the design shortens reach distances and improves operator ergonomics.
Rely on the 10" H backsplash to contain spray and protect adjacent walls from water and detergent exposure. The backsplash integrates with the work surface to simplify cleaning and maintain sanitary control.
Count on stainless steel legs with crossrails to provide stable support for heavy loads and resist vibration during rack handling. The open leg design allows drainage and floor cleaning without obstruction.
Accept a dishtable certified to NSFC requirements for soiled handling applications in institutional and commercial kitchens. The unit meets industry standards for sanitation and foodservice equipment layout.
This specification suits foodservice operators, institutional buyers, and hospitality facilities that require durable, engineered dishroom infrastructure to increase throughput and reduce downtime. The 305-pound unit omits decorative embellishments to focus on functional longevity and serviceability.
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• 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 weekly. Remove soil with a neutral pH detergent and a soft cloth to prevent corrosion. Rinse thoroughly and dry with a lint-free towel to avoid spots. Clean welded seams and backsplash crevices with a nylon brush and heated detergent solution. Verify leg fasteners and crossrails monthly; tighten bolts to manufacturer torque specs and replace damaged fasteners with 304 stainless. Flush pre-rinse sink trap weekly and record results.
