Stop sacrificing durability for ease of maintenance. This industrial dishtable delivers a rigid work surface and efficient workflow for high-volume kitchens, school cafeterias, and hospital back-of-house operations, enabling teams to complete cleaning cycles faster and with fewer interruptions. Designed for left-to-right operation, the unit combines robust materials and practical geometry to support heavy daily use while ensuring sanitation compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove dishes and chemicals. Scrape debris and rinse surfaces. Mix mild detergent in warm water and apply with a non-abrasive cloth. Scrub stainless top and backsplash, then rinse thoroughly. Clean galvanized legs and gussets, wipe dry to prevent corrosion. Sanitize food-contact areas per CSA or local rules. Inspect seals and adjust bullet feet for stability. Schedule weekly coil and vent cleaning to prevent grease buildup and fires.#@@#Additional Info#@#John Boos EDTC8-S30-R72 dishtable measures 72" W x 30" D x 44" H. It features an 18/300 stainless steel top, 10" backsplash, rolled rims, galvanized legs, adjustable feet, left-to-right operation, NSF certification, and durable 18 gauge construction.#@@#General Info#@#Description #@#
Stop sacrificing durability for ease of maintenance. This industrial dishtable delivers a rigid work surface and efficient workflow for high-volume kitchens, school cafeterias, and hospital back-of-house operations, enabling teams to complete cleaning cycles faster and with fewer interruptions. Designed for left-to-right operation, the unit combines robust materials and practical geometry to support heavy daily use while ensuring sanitation compliance.
#@@# Top Work Surface#@#
The 18/300 stainless steel top provides a corrosion-resistant surface engineered for frequent contact with hot, wet items. The rolled front and side rims contain splashes, while the 10-inch boxed backsplash with a 45° top and 2-inch return prevents runoff from reaching walls, maintaining a sanitary perimeter.
#@@# Overall Dimensions#@#
Measuring 72 inches wide by 30 inches deep with an overall height of 44.06 inches, the table supports large trays and full pans while setting a consistent ergonomic working elevation. The wide footprint accommodates simultaneous loading and unloading and integrates into linear dishroom layouts for efficient traffic flow.
#@@# Leg Construction#@#
Galvanized steel legs and gussets deliver structural support and resist impact in busy back-of-house environments. Adjustable plastic bullet feet allow precise leveling on uneven floors, preserving stability and preventing stress on welded joints.
#@@# Sanitation Compliance#@#
NSF certification verifies that the design and materials meet public health standards required for commercial food service cleaning areas. The smooth Type 300 stainless surface and straightforward configuration simplify cleaning procedures and reduce bacterial harborage points.
#@@# Left-To-Right Operation#@#
Configured for left-to-right operation, the dishtable supports logical task sequencing from soiled to clean zones, minimizing cross-contamination risk.
#@@#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#@#For optimal performance, clean the 18/300 stainless steel top daily with a mild detergent and warm water, rinsing thoroughly to prevent residue. Inspect the 10 inches backsplash joints weekly and remove debris with a soft brush. Tighten galvanized leg fasteners monthly and verify adjustable plastic bullet feet for level; adjust to distribute load evenly. Sanitize surfaces per CSA or local regulations after cleaning and document maintenance actions.