Stop sacrificing workflow for cleanliness. This straight dishtable delivers consistent wash-side organization while maintaining NSF compliance and heavy-duty construction for continuous service environments. Professionals will find the layout optimized for left-to-right operation, with engineering suited to high-use kitchens, hospitals, and institutional dish rooms.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the dishtable. Mix mild detergent with warm water (use gallons or liters as needed). Scrub the 18/300 stainless top and rolled rims with a non-abrasive cloth. Rinse surfaces thoroughly and dry to prevent corrosion. Degrease ovens and vents regularly to prevent fires. Clean condenser coils to save energy. Inspect seals and legs; tighten or replace worn parts to avoid breakdowns and pass CSA and health inspections.#@@#Additional Info#@#John Boos EDTC8-S30-R36 dishtable measures 36" W x 30" D x 44" H for left-to-right use; features 18/300 stainless steel top, 10" backsplash, rolled rims, galvanized legs, adjustable feet, NSF certified, 45 pounds, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing workflow for cleanliness. This straight dishtable delivers consistent wash-side organization while maintaining NSF compliance and heavy-duty construction for continuous service environments. Professionals will find the layout optimized for left-to-right operation, with engineering suited to high-use kitchens, hospitals, and institutional dish rooms.
#@@# 18 Gauge Top#@#
The 18 gauge Type 300 stainless steel top provides a corrosion-resistant contact surface built for repeated use. Operators will notice the rolled front and side rims that reduce edge wear, along with a 30.38-inch depth that supports large racks and trays without overhang.
#@@# 10 Inch Backsplash#@#
A 10-inch high boxed backsplash with a 45° top and 2-inch return prevents splashes from reaching walls and equipment, simplifying sanitation. Staff will appreciate fewer wall-cleaning cycles and reduced moisture damage behind the line.
#@@# Galvanized Leg System#@#
Galvanized steel legs and gussets deliver robust vertical support while resisting routine impact and moisture. Maintenance teams will value the durable connection points that limit wobble and extend service life.
#@@# Adjustable Bullet Feet#@#
Adjustable plastic bullet feet enable precise leveling on uneven floors to maintain drain alignment and stable operation. Facilities managers can correct height variations quickly without shimming, preserving workflow consistency.
#@@# Left-To-Right Layout#@#
A left-to-right configuration optimizes dish flow in conventional commercial kitchens, minimizing cross-traffic and streamlining handoff between soiled and clean stations. Supervisors can design efficient staffing patterns around this directional layout.
#@@# NSF Certification#@#
NSF certification verifies that materials and construction meet public health standards for commercial cleaning areas. Purchasing teams will gain regulatory assurance and reduced inspection friction when specifying this unit.
#@@#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 the John Boos EDTC8-S30-R36 dishtable weekly and remove debris from the 18/300 stainless steel top using a mild detergent and warm water to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Verify the 10 inches backsplash seal and tighten fasteners on galvanized legs and gussets monthly. Adjust plastic bullet feet to level the 36" unit. Sanitize surfaces with approved agents and document maintenance per CSA and NSF schedules.