Outfit your dishwashing line with a robust straight dishtable engineered for continuous use in commercial kitchens, hospitals, schools, and bars. This unit delivers a dependable work surface and integrated backsplash for efficient cleaning workflows, supporting right-to-left operation to match kitchen circulation and minimize cross-traffic. Designers specified Type 300 stainless steel and solid support components to resist corrosion while maintaining sanitary surfaces in high throughput environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and wash surfaces with warm water and mild detergent. Scrub stainless tops and rims with non-abrasive pads. Rinse and dry to prevent corrosion. Clean backsplash, legs, and gussets; remove grease from splash areas. Check plastic bullet feet; tighten or replace when worn. Sanitize food-contact zones per CSA guidelines. Clean coils and vents to reduce fire risk and energy use. Schedule daily wipe-downs and weekly deep cleans.#@@#Additional Info#@#John Boos EDTC8-S30-L36 dishtable measures 36" W x 30" D x 44" H, 18/300 stainless steel top, 10" boxed backsplash with 45° top and 2" return, galvanized legs and gussets, adjustable plastic feet, NSF certified, right-to-left configuration.#@@#General Info#@#Description #@#
Outfit your dishwashing line with a robust straight dishtable engineered for continuous use in commercial kitchens, hospitals, schools, and bars. This unit delivers a dependable work surface and integrated backsplash for efficient cleaning workflows, supporting right-to-left operation to match kitchen circulation and minimize cross-traffic. Designers specified Type 300 stainless steel and solid support components to resist corrosion while maintaining sanitary surfaces in high throughput environments.
#@@# Stainless Worktop#@#
Engineers built the 18 gauge Type 300 stainless top to withstand daily impact and cleaning chemicals. The rolled front and side rims reduce sharp edges and channel runoff, preserving countertop integrity and hygiene.
#@@# Integrated Backsplash#@#
Manufacturers included a 10-inch boxed backsplash with a 45° top and 2-inch return to contain splashes and protect walls. Installers will appreciate the simplified mounting and the reduced need for additional wall protection.
#@@# Right To Left Flow#@#
Planners can orient the station for right-to-left processing to align with existing kitchen traffic patterns. This orientation reduces handling time and limits contamination risk during sequence operations.
#@@# Galvanized Support Frame#@#
Specifiers used galvanized legs and gussets for structural stability and long service life in humid dishroom conditions. Adjustable plastic bullet feet allow precise leveling on irregular floors, ensuring safe operation and proper drainage.
#@@# Sanitation Compliance#@#
Production adheres to NSF certification to meet public health standards for food service environments. Operators will find cleaning straightforward thanks to smooth surfaces and minimal seams.
#@@# Ergonomic Dimensions#@#
Designers chose an overall size of 36 inches wide by 30 inches deep and 44.06 inches high to accommodate common warewashing workflows and standard equipment clearances.
#@@#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 EDTC8-S30-L36 dishtable by inspecting welded seams monthly and tightening fasteners as needed. Clean the 18/300 stainless steel top after each shift using a neutral pH cleaner; rinse and dry to prevent spotting. Sanitize backsplash and rolled rims with a food-safe sanitizer following manufacturer dwell times. Adjust plastic bullet feet quarterly to ensure level operation. Replace worn galvanized legs or gussets immediately to preserve structural integrity.