Stop trading efficiency for durability. This straight design soiled dishtable combines heavy-duty construction with a workflow-focused layout to enhance cleaning operations in high-traffic kitchens while ensuring sanitation compliance. Operators benefit from a consistent, serviceable station sized for left-to-right processes and equipped for rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Keep the unit unplugged and drain water before cleaning. Remove debris and wash the 18/300 stainless steel top and sink with a mild detergent and a soft cloth. Scrub rims and backsplash with a non-abrasive brush; rinse thoroughly. Clean galvanized legs and gussets with a neutral cleaner and wipe dry to prevent corrosion. Sanitize food-contact surfaces per CSA guidelines. Inspect seals and faucet mounts; tighten fasteners. Dry all surfaces before returning the unit to service.#@@#Additional Info#@#John Boos EDTS8-S30-L60 dishtable measures 60" W x 30" D x 44" H. It features a 20" x 20" x 8" pre-rinse sink, 10" backsplash, stainless steel top, galvanized legs, rolled rims, NSF and CSA certifications, and adjustable feet.#@@#General Info#@#Description #@#
Stop trading efficiency for durability. This straight design soiled dishtable combines heavy-duty construction with a workflow-focused layout to enhance cleaning operations in high-traffic kitchens while ensuring sanitation compliance. Operators benefit from a consistent, serviceable station sized for left-to-right processes and equipped for rigorous daily use.
#@@# Basin Configuration#@#
A pre-rinse sink measuring 20 inches by 20 inches front-to-back and 8 inches deep positions rinsing close to the workline for rapid soil removal. Short transfer distances minimize handling time and limit splash, improving throughput during peak service.
#@@# Work Surface Material#@#
The top is made of 18/300 type 300 stainless steel, which resists corrosion and simplifies cleaning under frequent chemical exposure. Staff can scrub, stack, and rinse directly on the surface without worrying about premature wear.
#@@# Backsplash Design#@#
A 10-inch boxed backsplash with a 45° top and 2-inch return contains splatter and directs runoff back into the sink area. Crevice reduction minimizes water intrusion behind the unit and lowers sanitation labor.
#@@# Faucet Provisioning#@#
The unit comes with one set of splash mount faucet holes with 8-inch centers to accept standard pre-rinse or mixing faucets. Technicians can install common fittings without custom drilling, saving retrofit time.
#@@# Support Structure#@#
Galvanized legs and gussets provide rigid support for heavy loads while resisting environmental corrosion in dishroom atmospheres. Adjustable plastic bullet feet enable precise leveling on uneven floors to maintain drainage and stability.
#@@# Certification and Compliance#@#
Manufacturers rate the dishtable for NSF and CSA sanitation standards to meet institutional procurement requirements. Facility managers receive documented conformity that eases inspection and purchasing approval.
#@@#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#@#Install the John Boos EDTS8-S30-L60 dishtable on a level surface and verify stable contact at all four adjustable plastic bullet feet. Clean the 18/300 stainless steel top daily with a nonabrasive cleaner and warm water; rinse and sanitize per facility protocol to maintain CSA and NSF compliance. Inspect galvanized legs and gussets weekly for corrosion; tighten fasteners and replace damaged components. Flush pre-rinse sink and faucets to prevent buildup and maintain drain flow.