Stop compromising efficiency for sanitation. This commercial soiled dishtable ensures organized pre-rinse workflow, durable construction, and code-compliant sanitation for high-throughput kitchens, cafeterias, and hospital dish rooms. Designed for left-to-right operation, it features an integrated pre-rinse sink and robust backsplash to streamline dirty dish handling while reducing splash and cross-contamination.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit. Remove debris and dishes. Scrub sink and 18/300 stainless steel top with mild detergent and a soft cloth. Rinse with clean water and sanitize surfaces approved for food contact. Clean 10 inches backsplash and faucet holes; remove grease from rolled rims. Brush galvanized legs and gussets; wipe adjustable plastic bullet feet dry. Clean coils or vents on nearby equipment to save energy. Allow full drying before reuse to prevent corrosion and contamination.#@@#Additional Info#@#John Boos EDTS8-S30-L72 straight soiled dishtable measures 72" W x 30" D x 44" H, featuring an 18/300 stainless top, 20" x 20" x 8" pre-rinse sink, 10 inches backsplash, galvanized legs, adjustable bullet feet, NSF and CSA-Sanitation certified.#@@#General Info#@#Description #@#
Stop compromising efficiency for sanitation. This commercial soiled dishtable ensures organized pre-rinse workflow, durable construction, and code-compliant sanitation for high-throughput kitchens, cafeterias, and hospital dish rooms. Designed for left-to-right operation, it features an integrated pre-rinse sink and robust backsplash to streamline dirty dish handling while reducing splash and cross-contamination.
#@@# Pre-Rinse Sink#@#
The 20" W x 20" front-to-back x 8" deep pre-rinse sink supports ergonomic left-to-right flow. Operators access rinse water and debris removal efficiently, reducing cycle times for dishmachines and manual washing stations.
#@@# Backsplash Containment#@#
A 10" boxed backsplash with a 45° top and 2" return controls splashes and protects walls. Facilities simplify cleaning and maintain hygienic surfaces, meeting sanitation protocols in institutional environments.
#@@# Stainless Top#@#
The 18/300 stainless steel top resists corrosion and daily impact from utensils and trays. Maintenance teams preserve surface integrity and limit microbial harborage during cleaning cycles.
#@@# Structural Support#@#
Galvanized legs and gussets provide stability for heavy racks and stacks of soiled plates without transferring corrosion risk to the top. Managers benefit from consistent alignment and reduced maintenance in high-use zones.
#@@# Adjustable Feet#@#
Adjustable plastic bullet feet level the unit on uneven floors and maintain ergonomic work heights. Crew members experience less strain during repetitive tasks, improving throughput and reducing fatigue-related errors.
#@@# Plumbing Provisions#@#
The worktop includes splash-mount faucet holes with 8" centers for pre-rinse or service faucets, integrating seamlessly with existing plumbing layouts. Engineers simplify installation and reduce downtime with standard fitting dimensions.
Dimensions are 72" W x 30" D x 44" H overall, with a height of 43.94" and depth around 30.38".
#@@#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#@#Maintain the John Boos EDTS8-S30-L72 dishtable by flushing the pre-rinse sink daily and clearing debris from the 20" x 20" basin. Clean the 18/300 stainless steel top with a neutral pH cleaner and soft cloth. Inspect and tighten faucet fittings weekly. Degrease and sanitize the 10" backsplash and rims after each shift. Check galvanized legs, gussets, and feet monthly for corrosion and secure anchoring.