Stop sacrificing workflow for poor ergonomics. This L-shaped soiled dishtable integrates landing space and a pre-rinse sink into a continuous 119 inches of 16 gauge Type 304 stainless steel, engineered to support fast, sanitary dishroom flow in high-volume operations. Buyers find that the right-to-left configuration places the landing adjacent to the dishmachine operator, reducing carry distance and accelerating soil removal.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the workstation. Remove debris and scrape solids from the Advance Tabco DTS-D70-120R dishtable. Mix mild detergent with warm water (use gallons or liters as needed) and scrub the 16 gauge Type 304 stainless surfaces, backsplash, sink and legs with a non-abrasive pad. Rinse thoroughly and dry with clean towels. Clean condenser coils and vents where applicable. Inspect seals and fasteners; tighten or replace as needed to prevent contamination and equipment failure.#@@#Additional Info#@#Advance Tabco DTS-D70-120R L-shaped dishtable measures 119" long and 44" high, made from 16 gauge Type 304 stainless steel with a 10" H backsplash, integrated pre-rinse sink, and stainless steel legs. NSFCertified for heavy-duty foodservice.#@@#General Info#@#Description #@#
Stop sacrificing workflow for poor ergonomics. This L-shaped soiled dishtable integrates landing space and a pre-rinse sink into a continuous 119 inches of 16 gauge Type 304 stainless steel, engineered to support fast, sanitary dishroom flow in high-volume operations. Buyers find that the right-to-left configuration places the landing adjacent to the dishmachine operator, reducing carry distance and accelerating soil removal.
#@@# Construction Gauge#@#
The unit uses 16 gauge Type 304 stainless steel for the top and backsplash, providing a balance of rigidity and serviceability for constant daily use. Installers will note that the material meets food service corrosion resistance standards while allowing straightforward field welding or modification when necessary.
#@@# Integrated Backsplash#@#
A 10-inch high backsplash appears along the landing to contain splashes and protect adjacent walls and equipment. Managers appreciate that the raised edge reduces water migration and simplifies cleaning protocols during busy shifts.
#@@# Pre-Rinse Sink#@#
The dishtable includes a pre-rinse sink positioned for efficient rinsing before machine loading, enabling staff to remove gross soils and expedite cycle times. Supervisors observe measurable reductions in rewash rates when crews use a dedicated rinse station.
#@@# Modular Leg System#@#
Stainless steel legs with crossrails deliver structural support across the 119-inch span and maintain alignment on uneven floors. Service teams report that the leg construction facilitates leveling and supports heavy racks without sagging under continuous load.
#@@# Corner Configuration#@#
The corner, right-to-left layout maximizes corner space and matches common dishline orientations in institutional and commercial kitchens. Planners gain routing flexibility for plumbing and waste connections while preserving valuable floor space.
#@@#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 stainless surfaces daily and remove soil with a neutral pH cleaner and soft cloth to prevent corrosion. Rinse and dry all seams and welds after cleaning to avoid water stains. Remove and inspect pre-rinse sink strainers weekly; clear debris and check drain connections for leaks. Verify leg mounting and crossrail fasteners monthly; tighten hardware to maintain stability. Sanitize surfaces according to local codes and document maintenance actions.
