This dishtable combines a robust work surface and sanitary details to streamline back-of-house dish operations while meeting NSF and CSA standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain sink. Remove debris, scrub 18/300 stainless steel top and 20"x20"x8" pre-rinse sink with mild detergent and a soft cloth. Rinse with potable water and dry to prevent corrosion. Clean 10 inches backsplash and 8" faucet holes to remove grease. Brush galvanized legs and gussets; inspect adjustable plastic bullet feet. Clean condenser coils on nearby refrigeration and vents to reduce fire risk. Maintain records to pass CSA and NSF checks.#@@#Additional Info#@#The John Boos EDTS8-S30-R72 dishtable measures 72" W x 30" D x 44" H for right-to-left workflow. It has an 18/300 stainless steel top, a 20" x 20" x 8" pre-rinse sink, and a 10" backsplash. It features adjustable legs and NSF/CSA certification.#@@#General Info#@#Description #@#
This dishtable combines a robust work surface and sanitary details to streamline back-of-house dish operations while meeting NSF and CSA standards.
The 18/300 stainless steel top provides a corrosion-resistant work plane built for continuous use. Operators will place racks and trays directly on the rolled front and side rims to prevent spillover and maintain a clean perimeter.
A pre-rinse sink sits within the unit to centralize wash staging. Staff will pre-rinse under the splash-mounted faucet locations, reducing cycle time between soiled and clean zones.
The unit includes a boxed backsplash to prevent splatter onto walls and adjacent surfaces. Crew members benefit from reduced cleaning and improved sanitation control at the rear of the station.
Designed for efficient operation, the layout supports typical kitchen traffic patterns and eases handoff to mechanical washers or conveyors. Managers will optimize work sequences and minimize cross-traffic interruptions during peak periods.
Galvanized legs and gussets deliver durable structural support for heavy loads and repeated impact. Maintenance teams will note the adjustable plastic bullet feet, which allow leveling on uneven floors and preserve alignment with downstream equipment.
This dishtable carries NSF and CSA-Sanitation recognition, confirming construction and materials meet institutional sanitation requirements. Procurement officers will document compliance for inspections and simplify HACCP alignment across the dishroom.
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• 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#@#Inspect stainless surfaces weekly and remove food debris to prevent corrosion. Clean pre-rinse sink and backsplash with a mild, nonabrasive detergent and warm water; rinse thoroughly. Descale faucet holes and aerators monthly to maintain flow. Tighten galvanized leg fasteners and check adjustable bullet feet for level; adjust after heavy use. Sanitize per CSA and NSF protocols using approved solutions and document maintenance intervals.