Stop compromising workflow efficiency when both capacity and compliance are essential. This commercial clean dishtable features three deep pot sinks and broad drainboards to enhance dishroom throughput while upholding sanitation standards required in institutional kitchens. Designed for continuous use, the unit supports heavy loads and integrates seamlessly with automatic dish machines, reducing manual handling and accelerating service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug dish machine before cleaning and remove loose debris. Use a mild detergent and warm water to scrub sink bowls, drainboards, and backsplash with a non-abrasive cloth. Rinse thoroughly and dry to prevent mineral buildup. Clean condenser coils and understructure access areas monthly to maintain efficiency. Inspect and tighten stainless legs and braces; replace worn seals. Dispose of grease properly; avoid pouring fats down drains to reduce fire and clog risks.#@@#Additional Info#@#John Boos DT3B244-2D24R dishtable features a 16 gauge, 300 series stainless top, stainless legs, and adjustable feet. It offers a 121.63"W x 30.38"D x 44.06"H surface, three 24"x24"x14" sink compartments, two drainboards, and NSF and CSA compliance.#@@#General Info#@#Description #@#
Stop compromising workflow efficiency when both capacity and compliance are essential. This commercial clean dishtable features three deep pot sinks and broad drainboards to enhance dishroom throughput while upholding sanitation standards required in institutional kitchens. Designed for continuous use, the unit supports heavy loads and integrates seamlessly with automatic dish machines, reducing manual handling and accelerating service cycles.
#@@# Overall Dimensions#@#
Measure the footprint carefully before installation. The unit spans 121.63 inches in width, 30.38 inches in depth, and 44.06 inches in height overall, providing ample workspace and clearance for large pots and pans.
#@@# Triple Deep Compartments#@#
Clean through three 24-inch wide by 24-inch front-to-back by 14-inch deep sink compartments that accommodate oversized stockpots and pans. Each basin supports simultaneous pre-rinse, wash, and rinse operations to boost throughput and segregate tasks for a sanitary workflow.
#@@# Integrated Drainboards#@#
Position two 24-inch drainboards on either side to stage cleaned items and minimize cross-traffic near the sink area. The drainboards channel water back to the sinks and allow for organized drying and temporary storage of trays or racks.
#@@# Dish Machine Attachment#@#
Connect an automatic dish machine at the left side attachment to create a continuous flow from wash to mechanical sanitization. This arrangement reduces operator movement and accelerates turnover for high-volume food service operations.
#@@# Construction Quality#@#
Specify 16-gauge Type 300 stainless steel for the worktop, legs, and bracing to ensure corrosion resistance and structural stability in wet environments. The assembly rests on adjustable bullet feet to level the unit on uneven floors and maintain a sealed interface with the floor.
#@@#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 DT3B244-2D24R dishtable by inspecting welds and seams weekly for corrosion or seam separation. Clean all surfaces daily with a neutral pH cleaner; rinse and dry to prevent spotting. Sanitize compartments after heavy use and flush drainboards with hot water to clear debris. Lubricate faucet fittings monthly and verify splash mount holes remain sealed. Level the unit and adjust bullet feet quarterly to prevent strain on bracing and extend service life.
