The unit weighs approximately 270 pounds and carries NSF certification for use as a dirty station in commercial settings. Managers gain confidence from documented compliance and a robust component ready for institutional kitchens, schools, hospitals, and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug any nearby equipment and clear the work area. Remove debris and scrape solids from the sink and landing. Mix mild detergent with warm water (use gallons or liters as needed). Scrub all stainless surfaces with a soft cloth or non-abrasive pad; rinse thoroughly. Clean backsplash, legs, crossrails, and undershelf to stop grease buildup. Sanitize food-contact zones with EPA-approved sanitizer per label. Dry completely before reuse to prevent corrosion and maintain CSA compliance.#@@#Additional Info#@#Advance Tabco DTS-D70-96L L-shaped dishtable has a 95" Type 304, 16-gauge stainless steel surface, 10" H backsplash, pre-rinse sink, stainless steel legs, and crossrails. NSFCertified, for left-to-right installation, 270 pounds shipping weight.#@@#General Info#@#Description #@#
The unit weighs approximately 270 pounds and carries NSF certification for use as a dirty station in commercial settings. Managers gain confidence from documented compliance and a robust component ready for institutional kitchens, schools, hospitals, and hospitality environments.#@@#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#@#Maintain the Advance Tabco DTS-D70-96L by cleaning stainless surfaces daily with a neutral detergent and soft cloth to prevent residue buildup. Inspect and tighten stainless steel legs and crossrails weekly. Sanitize the pre-rinse sink and backsplash after each shift using a food-safe sanitizer. Flush drain lines and strainers weekly to prevent clogs. Verify seals and fasteners monthly and replace worn components immediately to ensure continuous, code-compliant operation.
