Stop sacrificing throughput for sanitation. This heavy-duty dishtable with integrated pot sinks delivers high-capacity cleaning, streamlined workflow, and durable construction engineered for continuous use in institutional and high-volume kitchens. Food service managers gain consistent wash quality across three deep compartments while maintaining compliance with NSF and CSA sanitation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug dish machine and remove debris. Mix mild detergent with warm water (use gallons or liters as needed) and wipe bowls, drainboards, backsplash, and legs with a soft cloth. Scrub rack slides and compartments with non-abrasive brush; rinse thoroughly. Clean condenser coils and undercounter areas to prevent grease buildup. Inspect seals and fasteners; tighten or replace as needed. Dry all surfaces before reconnecting power to prevent corrosion and ensure CSA and NSF compliance.#@@#Additional Info#@#The John Boos DT3B244-2D24L dishtable/pot sink measures 121-5/8" W x 30-3/8" D x 44-1/16" H, has three 24" x 24" x 14" compartments, two drainboards, a right-side dish machine attachment, and is made of 16/300 stainless steel.#@@#General Info#@#Description #@#
Stop sacrificing throughput for sanitation. This heavy-duty dishtable with integrated pot sinks delivers high-capacity cleaning, streamlined workflow, and durable construction engineered for continuous use in institutional and high-volume kitchens. Food service managers gain consistent wash quality across three deep compartments while maintaining compliance with NSF and CSA sanitation requirements.
#@@# Stainless Construction#@#
Made from 300 series stainless steel at 16 gauge, the unit resists corrosion and maintains structural integrity under constant use. Technicians can expect predictable dimensional stability and simple surface cleaning that preserves finish and hygiene.
#@@# Triple Deep Compartments#@#
Three compartments measure 24 inches wide by 24 inches front-to-back and 14 inches deep, providing ample volume for full-size pots, pans, and racks. Staff will complete multi-stage wash, rinse, and sanitize cycles without reloading, increasing throughput and reducing labor time.
#@@# Integrated Drainboards#@#
Two 24-inch drainboards flank the sink area to stage clean or soiled items and to support dish machine loading on the right side. Operators achieve organized handoff between manual prewash and mechanical dishwashing while limiting splash and floor clutter.
#@@# Dish Machine Ready Configuration#@#
A dedicated right-side dish machine attachment simplifies connection to undercounter or conveyor equipment, aligning workflow and minimizing plumbing modifications. Maintenance crews can make straightforward installations that reduce downtime and piping complexity.
#@@# Splashbacks And Faucet Mounting#@#
A 10-inch boxed backsplash protects wall surfaces from splatter and simplifies wipe-downs during peak shifts. The unit includes splash-mount faucet holes with 8-inch centers, enabling standard faucet installation and consistent water delivery for all sinks.
#@@#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 John Boos DT3B244-2D24L dishtable by inspecting welds and fasteners weekly and tightening hardware as needed to prevent leaks. Flush drains monthly and remove debris from rack slides to avoid binding. Clean 16/300 stainless surfaces with pH-neutral detergent; rinse and dry to prevent water spots. Sanitize splash mount faucet holes and drainboards after heavy use. Level unit via adjustable bullet feet and verify bracing annually for stability and CSA compliance.