Stop sacrificing durability for utility. This soiled dishtable delivers consistent workflow for high-traffic kitchens by combining a large work surface and robust construction designed for continuous right-to-left operation. Food service teams accelerate wash cycles and maintain sanitation standards without frequent maintenance interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power sources and clear the sink area. Remove debris and wash the 18/300 stainless top and 20"x20"x8" pre-rinse sink with mild detergent and warm water. Scrub rolled rims and backsplash with a soft brush; avoid abrasive pads. Rinse thoroughly and sanitize per CSA procedures. Wipe galvanized legs and gussets dry to prevent corrosion. Inspect seals and adjustable bullet feet; tighten as needed to ensure stable, sanitary operation.#@@#Additional Info#@#The John Boos EDTS8-S30-R48 dishtable measures 48" W x 30" D x 44" H and features a 20" x 20" x 8" pre-rinse sink, 10" backsplash, 8" faucet centers, stainless steel top, galvanized legs, adjustable feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing durability for utility. This soiled dishtable delivers consistent workflow for high-traffic kitchens by combining a large work surface and robust construction designed for continuous right-to-left operation. Food service teams accelerate wash cycles and maintain sanitation standards without frequent maintenance interruptions.
The 18/300 stainless steel surface provides a corrosion-resistant area engineered for heavy use and frequent cleaning. Chefs and dish crews get reliable contact surfaces that resist pitting and staining under continuous daily exposure.
A pre-rinse sink integrates directly into the unit to centralize rinsing and reduce footprint. Line managers improve station throughput by minimizing movement between rinse and wash tasks.
A boxed backsplash with a 45° top and return prevents splash-over and directs water back to the sink area. Supervisors maintain cleaner floors and reduce slip hazards while preserving surrounding equipment.
The top includes one set of splash-mount faucet holes to accept industry-standard faucets. Maintenance teams install compatible fixtures quickly, lowering downtime and simplifying replacements.
Steel legs and gussets provide structural support and resist corrosion in wet environments. Staff adjust the plastic bullet feet to level the unit on uneven floors, ensuring stable operation and ergonomic work heights.
This unit meets NSF and CSA-Sanitation criteria to support regulatory compliance in institutional kitchens. Procurement officers document certification to verify adherence to health codes and purchasing standards.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos EDTS8-S30-R48 dishtable to preserve sanitation and performance. Inspect and clean the 18/300 stainless steel top daily with a neutral detergent and soft cloth; remove debris from the 20" x 20" x 8" pre-rinse sink and flush drains. Rinse and sanitize the 10 inches backsplash and faucet holes after each shift. Tighten galvanized legs and gussets monthly and adjust plastic bullet feet for level installation. Verify NSF and CSA markings during routine audits.