Stop cutting corners when sanitation and workflow matter. This clean dishtable combines a compact footprint with a service-oriented layout to streamline rinse, wash, and drain operations in busy kitchens, cafeterias, and hospitals. Durable materials and a right-to-left orientation support efficient sequence flow and regulatory compliance in commercial dish areas.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove dishes. Scrape solids, pre-rinse, then wash surfaces with a mild detergent and warm water using a non-abrasive cloth. Rinse thoroughly and dry stainless steel to prevent corrosion. Degrease ovens and vents with a solvent-rated cleaner; scrub and flush residue. Vacuum condenser coils and clean filters to improve efficiency. Inspect seals and fasteners; tighten or replace as needed. Follow CSA and NSF guidelines for frequency and safety.#@@#Additional Info#@#John Boos JDTC-20-26L 26" W stainless steel dishtable has a 26" by 30" work surface and 44.06" height for right-to-left workflow.#@@#General Info#@#Description #@#
Stop cutting corners when sanitation and workflow matter. This clean dishtable combines a compact footprint with a service-oriented layout to streamline rinse, wash, and drain operations in busy kitchens, cafeterias, and hospitals. Durable materials and a right-to-left orientation support efficient sequence flow and regulatory compliance in commercial dish areas.
#@@# Stainless Top#@#
Constructed from 16 gauge Type 300 stainless steel, the work surface resists corrosion and stands up to daily chemical exposure. Users can expect a flat, easy-to-sanitize plane that supports heavy pots and stacked racks without distortion.
#@@# Boxed Backsplash#@#
The unit includes a 10-inch high boxed backsplash with a 45° top and 2-inch return to contain splashes and direct water back to the sink area. Staff will spend less time wiping surrounding walls and more time on core cleaning tasks.
#@@# Rolled Rims#@#
Front and side rims come rolled to add rigidity and prevent drips from escaping the surface edge. Operators gain a neater service area and reduce slip hazards from runoff.
#@@# Right To Left#@#
Designed for right-to-left operation, the table aligns with common workflow patterns for loading, washing, and draining. Teams will experience fewer cross-traffic interruptions and faster processing per rack.
#@@# Adjustable Bracing#@#
Stainless steel legs feature adjustable bracing to maintain a level work plane on uneven floors. Facilities staff can stabilize the table quickly, preserving ergonomics and preventing premature wear.
#@@# NSF Certified#@#
The dishtable holds NSF certification, confirming compliance with sanitation and health standards for commercial kitchens. Managers can document code adherence and simplify inspections.
Specifications: overall size measures 26 inches wide by 30.38 inches deep by 44.06 inches high, and the top uses 16/300 stainless construction.
#@@#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 JDTC-20-26L by cleaning the 16 Ga. Type 300 stainless steel top daily with a neutral detergent and soft cloth to prevent corrosion. Flush welded seams and 10" backsplash corners with warm water and a nylon brush. Inspect stainless steel legs and adjustable bracing weekly; tighten bolts and replace bullet feet when worn. Sanitize surfaces per protocol, verify NSF compliance records, and level the unit to ensure proper drainage.
