Stop settling for makeshift dish stations. This clean dishtable features durable 16 gauge Type 300 stainless steel construction and a compact 24-inch width, providing a dependable, space-efficient wash and prep surface for commercial kitchens. Professionals appreciate the left-to-right workflow and a 10-inch boxed backsplash with a 45° top, which reduces splash and streamlines operations during peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power before cleaning. Remove debris and wash top, backsplash, rims, and boxed areas with a mild detergent and warm water using a soft cloth. Scrub legs, braces, and bullet feet with a nylon brush to remove grime. Rinse thoroughly and dry all stainless surfaces to prevent spotting. Inspect seals and fasteners; tighten as needed. Clean regularly to remove bacteria, reduce fire risk from grease buildup, improve efficiency, and help pass CSA and health inspections.#@@#Additional Info#@#John Boos JDTC-20-24R-X 24" W stainless steel dishtable has a 24" x 30" x 44" size, 16 gauge Type 300 top, 10" backsplash, rolled rims, stainless steel legs, adjustable bracing, bullet feet, and NSF certification for commercial use.#@@#General Info#@#Description #@#
Stop settling for makeshift dish stations. This clean dishtable features durable 16 gauge Type 300 stainless steel construction and a compact 24-inch width, providing a dependable, space-efficient wash and prep surface for commercial kitchens. Professionals appreciate the left-to-right workflow and a 10-inch boxed backsplash with a 45° top, which reduces splash and streamlines operations during peak service periods.
#@@# 16 Gauge Construction#@#
Engineers specify 16 gauge Type 300 stainless steel for its structural integrity and corrosion resistance. Users benefit from a work surface that withstands heavy daily use while maintaining a sanitary finish suitable for regulated environments.
#@@# Compact Footprint#@#
A 24-inch wide top and 30.38-inch depth optimize the footprint in constrained back-of-house layouts. Operators gain usable workspace without sacrificing aisle clearance or service flow.
#@@# Left To Right Layout#@#
Designed for left-to-right operation to match common kitchen workflows and minimize cross traffic. Staff achieve smoother handoffs between rinsing and drying stations, increasing throughput.
#@@# Boxed Backsplash#@#
The 10-inch boxed backsplash with a 45° top and 2-inch return directs splash back to the sink area and protects walls from moisture. Facilities maintain cleaner wall surfaces and reduce long-term maintenance costs.
#@@# Reinforced Support System#@#
Stainless steel legs with adjustable bracing and bullet feet provide a stable platform on uneven floors. Managers can adjust leg height to level the unit quickly and maintain safe, consistent operation.
#@@# NSF Certified Design#@#
NSF certification verifies compliance with public health standards for commercial foodservice equipment. Procurement teams gain assurance that the unit meets sanitation and safety requirements for institutional settings.
Company background informs product support and availability.
#@@#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#@#Inspect the John Boos JDTC-20-24R-X dishtable weekly for loose fasteners and damaged welds; tighten hardware and repair seams immediately to prevent corrosion. Clean the 16 Gauge 304 stainless top with neutral detergent and warm water; rinse and dry to prevent water spots. Descale splash areas using diluted citric acid solution quarterly. Lubricate adjustable bracing threads and check bullet feet for secure contact to maintain level operation and NSF compliance.
