Engineered for rigorous back-of-house workflows, this U-shaped soiled dishtable creates a structured, sanitary workspace for high-volume dishroom operations. Made from 14 gauge Type 304 stainless steel with 16/304 stainless steel legs and crossrails, it attaches to the left of the dish machine operator and ships in two pieces with a K-57 welded field joint for on-site assembly. The 59" x 108" x 119" footprint, 10-1/2" H backsplash, and integrated pre-rinse sink position soiled wares for efficient processing while meeting NSF-certified requirements for commercial foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the dishtable and remove detachable items. Scrape debris, wipe surfaces with mild detergent and warm water using a non-abrasive cloth. Clean sink, slide bar, and basket, removing grease around the faucet and disposer. Flush crossrails and feet to prevent corrosion. Rinse stainless steel, dry to prevent spotting. Inspect backsplash and seals; replace if worn. Regular cleaning prevents contamination, reduces fire risk, lowers costs, minimizes breakdowns, and aids inspections.#@@#Additional Info#@#Advance Tabco DTS-U30-120L U-shaped soiled dishtable, 108" W x 44.5" H x 120" D, 14-gauge Type 304 stainless steel, 10-1/2" backsplash, pre-rinse sink, K-57 joint; NSF Certified, 550 lbs.#@@#General Info#@#Description #@#
Engineered for rigorous back-of-house workflows, this U-shaped soiled dishtable creates a structured, sanitary workspace for high-volume dishroom operations. Made from 14 gauge Type 304 stainless steel with 16/304 stainless steel legs and crossrails, it attaches to the left of the dish machine operator and ships in two pieces with a K-57 welded field joint for on-site assembly. The 59" x 108" x 119" footprint, 10-1/2" H backsplash, and integrated pre-rinse sink position soiled wares for efficient processing while meeting NSF-certified requirements for commercial foodservice environments.
#@@# Stainless Construction#@#
The 14 gauge Type 304 surfaces resist corrosion and withstand daily impact, ensuring structural integrity in tough dishroom conditions. Stainless steel bullet feet and reinforced leg crossrails maintain stability under heavy loads and simplify floor cleaning.
#@@# U-Shaped Configuration#@#
The U-shaped layout concentrates soiled wares within a single work triangle, shortening transfer distances and reducing dishroom traffic. Technicians take fewer steps between the receiving area, pre-rinse sink, and dish machine, improving throughput.
#@@# Integrated Pre-Rinse Sink#@#
The pre-rinse sink funnels solids and rinsing water into the processing flow, supporting soil removal before machine washing. The pre-rinse basket and slide bar align with standard workflows and disposer adapter options when specified.
#@@# Backsplash Protection#@#
The 10-1/2" H backsplash contains splashes and protects walls, reducing maintenance and preserving adjacent surfaces. Its welded design minimizes crevices that trap soil, supporting sanitation protocols.
#@@# Leg System#@#
Robust 16/304 stainless steel legs with crossrails provide lateral support and simplify leveling on uneven floors. The leg assembly integrates with bullet feet to anchor the unit while allowing cleaning access beneath the table.
#@@#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#@#Address maintenance personnel formally. Clean the DTS-U30-120L dishtable daily by removing the pre-rinse basket and slide bar. Wash surfaces with neutral pH detergent and warm water to prevent residue. Rinse thoroughly and dry to avoid water spots. Inspect the backsplash and field joint for debris or gaps; remove deposits and confirm seal integrity. Tighten legs and crossrails monthly, check bullet feet, and sanitize food-contact areas with approved sanitizer.
