Stop guessing whether your kitchen layout will meet health code and throughput needs. This straight design dishtable delivers a durable, compliant workspace engineered for continuous clean-up in high-traffic operations, with a layout optimized for right-to-left workflow and a full 48 inches of usable width.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the area. Remove debris and wash the 18/300 stainless top with mild detergent and warm water. Scrub rims and 10-inch backsplash at 45° with a non-abrasive pad. Rinse and sanitize food-contact surfaces. Clean galvanized legs and gussets with a neutral cleaner; dry to prevent corrosion. Check adjustable plastic feet and tighten as needed. Regular cleaning reduces fires, cuts costs, prevents breakdowns, and helps pass CSA inspections.#@@#Additional Info#@#John Boos EDTC8-S30-L48 dishtable measures 48" W x 30" D x 44" H. It supports right-to-left workflow with a 10" backsplash, 18/300 stainless steel top, galvanized legs, adjustable feet, and is NSF certified.#@@#General Info#@#Description #@#
Stop guessing whether your kitchen layout will meet health code and throughput needs. This straight design dishtable delivers a durable, compliant workspace engineered for continuous clean-up in high-traffic operations, with a layout optimized for right-to-left workflow and a full 48 inches of usable width.
#@@# Top-Grade Work Surface#@#
The 18/300 stainless steel top provides a corrosion-resistant, smooth work plane that stands up to repeated wash cycles and chemical exposure. Operators will find consistent surface flatness across the 48 inches width for reliable stacking and staging of dishes.
#@@# Integrated Backsplash#@#
A 10-inch boxed backsplash with a 45° top and 2-inch return prevents washwater and splashes from reaching walls, protecting finishes and simplifying sanitation. Maintenance crews save time because contaminants remain contained on the top and return surfaces.
#@@# Serviceable Leg System#@#
Galvanized steel legs and gussets supply structural rigidity while resisting floor moisture and washdown conditions common in dishroom environments. Technicians can access adjustable plastic bullet feet to level the table quickly on uneven floors, reducing installation time.
#@@# Right-to-Left Configuration#@#
The right-to-left orientation supports common dishroom flows where rinsing and sorting occur before final stacking or draining. Supervisors will reduce handling steps by aligning this unit to match existing conveyor or hand-wash stations.
#@@# Code-Ready Certification#@#
NSF certification confirms this unit meets public health standards for commercial kitchen equipment, enabling smooth inspections and permitting. Managers can document compliance as part of routine sanitation protocols.
#@@# Robust Dimensions#@#
Measuring 48 inches wide by 30 inches deep with an overall height of 44.06 inches, this dishtable accommodates full-size racks and large pots while maintaining ergonomic reach for staff.
#@@#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#@#Inspect stainless surfaces daily and remove soil with a soft cloth and mild detergent to prevent corrosion. Rinse thoroughly and dry immediately to avoid water stains. Clean the 18/300 Type 300 stainless steel top and 10 inches backsplash with a nonabrasive cleaner; use a soft brush for seams and the 45° top. Tighten galvanized leg fasteners weekly and verify adjustable plastic bullet feet for level; replace damaged feet promptly. Follow NSF cleaning protocols and document maintenance.