Stop sacrificing durability for efficiency. This clean dishtable supports continuous dishroom workflows while maintaining sanitary performance and service longevity. Designed for left-to-right operation, the unit minimizes splashover and maintains alignment under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the area. Remove debris and pre-rinse with warm water. Apply a mild detergent solution and scrub stainless surfaces with a soft cloth or non-abrasive pad. Rinse thoroughly and dry to prevent water spots. Clean condenser coils and vents with a brush to improve efficiency. Degrease ovens and exhausts regularly to reduce fire risk. Sanitize food-contact areas with an EPA-approved sanitizer following label directions. Record cleaning dates and inspections.#@@#Additional Info#@#The John Boos JDTC-20-24L-X dishtable offers a 24" W by 30" D work surface with a 10" H backsplash and rolled rims; made from 16 gauge Type 300 stainless steel with stainless legs, adjustable bracing, bullet feet, and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing durability for efficiency. This clean dishtable supports continuous dishroom workflows while maintaining sanitary performance and service longevity. Designed for left-to-right operation, the unit minimizes splashover and maintains alignment under heavy use.
Constructed from Type 300 stainless steel with a 16 gauge top, the table resists corrosion and stands up to repeated washdown cycles. Users will experience consistent surface integrity and reduced maintenance compared with lower grade materials.
Measuring 24 inches wide and 30.38 inches deep, the work surface fits constrained dishroom footprints while preserving usable staging area for racks and trays. Operators can position the table adjacent to sinks or conveyors without sacrificing workflow access.
A 10 inches high boxed design prevents water migration to walls and adjacent equipment. Cleaning crews will spend less time on perimeter cleaning and more time on throughput tasks.
Stainless steel legs with adjustable bracing and bullet feet deliver stable alignment on uneven floors and allow field leveling. Technicians can secure the unit quickly to meet sanitation and safety codes.
Rolled front and side rims contain spills and provide a safer edge for handling plates and trays during transfer. Staff will reduce slip hazards and limit liquid carryover to adjacent surfaces.
The unit meets NSF certification requirements for clean dishtables, ensuring acceptance in foodservice, hospital, and institutional environments. Procurement teams can specify this table with confidence for projects requiring verified sanitation standards.
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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 the John Boos JDTC-20-24L-X dishtable weekly for loose fasteners and corrosion. Clean the 16 Gauge Type 300 stainless top with pH-neutral detergent, rinse with warm water, and dry with a soft cloth to prevent spotting. Scrub the 10" backsplash and rolled rims to remove residue. Verify leg bracing and bullet feet for stability and level the unit to maintain proper drainage. Schedule NSF recertification and document maintenance intervals.
