Optimize dishroom performance with a robust, purpose-built dishtable that balances heavy-duty construction and operational efficiency. This unit supports a continuous left-to-right workflow and provides a hygienic work surface with an integrated 10-inch backsplash and rolled rims to control splash and runoff. Food service teams will appreciate the NSF certification and straightforward specifications that simplify planning for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove debris. Scrub the 18/300 stainless steel top and 10-inch backsplash with mild detergent and warm water using a soft cloth. Rinse with clean water and dry to prevent corrosion. Clean galvanized legs and gussets with non-abrasive cleaner and inspect bullet feet; adjust as needed. Degrease vents and drains to reduce fire risk. Schedule routine coil and component cleaning to improve efficiency and avoid breakdowns. Ensure NSF compliance and document each cleaning.#@@#Additional Info#@#John Boos EDTC8-S30-R48 dishtable measures 48"W x 30"D x 44"H for left-to-right use. It has a 10-inch backsplash, 18/300 stainless steel top, galvanized legs, adjustable feet, and is NSF certified, weighing 60 pounds.#@@#General Info#@#Description #@#
Optimize dishroom performance with a robust, purpose-built dishtable that balances heavy-duty construction and operational efficiency. This unit supports a continuous left-to-right workflow and provides a hygienic work surface with an integrated 10-inch backsplash and rolled rims to control splash and runoff. Food service teams will appreciate the NSF certification and straightforward specifications that simplify planning for commercial kitchens.
#@@# 18 Gauge Top#@#
Engineers fabricate the work surface from 18-gauge Type 300 stainless steel to resist corrosion and withstand daily sanitizer use. Designers shape the top with rolled front and side rims to contain spills and protect adjacent surfaces, reducing cleaning time and surface damage.
#@@# Boxed Backsplash#@#
Manufacturers include a 10-inch boxed backsplash with a 45° top and 2-inch return to prevent liquids from reaching the wall and to channel runoff back onto the table. Operators benefit from a cleaner perimeter and reduced maintenance on wall finishes while maintaining compliance with sanitation protocols.
#@@# Straight Configuration#@#
Planners specify a straight design optimized for left-to-right operation to match typical dishroom flow and maximize throughput during peak periods. Staff can stage washing, rinsing, and stacking along a continuous surface without awkward turns, enhancing task efficiency.
#@@# Galvanized Legs#@#
Fabrication uses galvanized steel legs and gussets to provide structural support and resist corrosion in wet areas. Maintenance teams will find the adjustable plastic bullet feet simplify leveling on uneven floors while preserving the integrity of the support framework.
#@@# Dimensions and Capacity#@#
Designers deliver a width of 48 inches, a nominal depth of 30 inches, and an overall height of 44.06 inches to accommodate standard dishwashing workflows and fit common commercial layouts.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and seams weekly and tighten fasteners to maintain structural integrity of the John Boos EDTC8-S30-R48 dishtable. Clean the 18/300 stainless steel top with a neutral pH detergent and soft cloth; rinse and dry to prevent spotting. Flush drains after each shift and degrease traps monthly. Verify adjustable plastic bullet feet remain level and load limits stay within specifications. Replace worn gaskets and monitor galvanized legs for corrosion so equipment remains NSF compliant.