Stop losing time to inefficient layouts and inconsistent wash cycles. This clean dishtable delivers robust throughput and consistent ergonomics demanded by high-volume kitchens, schools, hospitals, and bars. Expect a durable stainless work surface sized for large racks and heavy prep flows while complying with NSF requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and clear the area. Scrape food debris from the 60" stainless steel top. Apply a mild soap solution with a soft cloth; scrub seams and front. Rinse with clean water and dry to prevent spots. Clean 10" backsplash and 2" return. Remove grease from legs and gussets; wash galvanized surfaces with non-abrasive cleaner. Inspect seals and bullet feet; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, and failed inspections.#@@#Additional Info#@#John Boos EDTC8-S30-L60 dishtable measures 60" W x 30" D x 44" H. It features an 18 ga., Type 300 stainless steel top, 10" backsplash, rolled rims, galvanized legs, adjustable feet, right-to-left workflow, NSF certification, and weighs 74 pounds.#@@#General Info#@#Description #@#
Stop losing time to inefficient layouts and inconsistent wash cycles. This clean dishtable delivers robust throughput and consistent ergonomics demanded by high-volume kitchens, schools, hospitals, and bars. Expect a durable stainless work surface sized for large racks and heavy prep flows while complying with NSF requirements.
#@@# Stainless Worktop#@#
An 18 gauge Type 300 stainless top provides a corrosion-resistant surface that withstands daily contact with water and cleaning agents. Users gain smooth drainage and a sanitary work area that fits large-scale dish racks and prep loads.
#@@# Generous Footprint#@#
A 60 inch by 30 inch footprint accommodates multiple racks and staging operations, reducing handoffs and queuing at wash lines. Operations will increase speed by placing washing, scraping, and sanitizing stations along a single straight run.
#@@# Integrated Backsplash#@#
A 10-inch boxed backsplash with a 45-degree top and 2-inch return prevents splashes and protects walls from moisture and sanitizers. Facilities will limit wall damage and reduce maintenance cycles around high-use points.
#@@# Rolled Front Edges#@#
Rolled front and side rims provide safe handling and reduce injury risk for staff who lean on the unit during busy shifts. Teams will experience improved ergonomics and fewer sharp edges that snag linens or gloves.
#@@# Galvanized Support#@#
Galvanized steel legs and gussets deliver structural rigidity while resisting corrosive environments common in dish areas. Managers will trust the frame to maintain alignment under heavy loading and frequent cleaning.
#@@# Adjustable Feet#@#
Plastic bullet feet allow precise leveling on uneven floors and simplify installation across tile or concrete substrates. Technicians will achieve stable operation quickly and maintain the correct drainage slope for consistent wash performance.
Founded in 1998, the company supplies this NSF certified clean dishtable built for right-to-left workflows and sustained service life.
#@@#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 seams and backsplash weekly; tighten fasteners to prevent leaks. Remove debris and clean the 18/300 stainless steel top with a nonabrasive cleaner; rinse and wipe dry to avoid spots. Sanitize surfaces with an EPA-registered sanitizer per label directions after cleaning. Check galvanized legs and gussets for corrosion; apply light machine oil to adjustable bullet feet threads and confirm level for proper drainage.
