Stop compromising durability for simplicity. This stainless steel clean dishtable delivers a robust, efficient workspace designed for rigorous back-of-house workflows while maintaining a streamlined profile that fits tight kitchen footprints. Restaurant managers and facilities directors will appreciate the balance of commercial construction and user-oriented configuration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby appliances and clear the area. Wipe the 16 ga. Type 300 stainless steel top with mild detergent and a soft cloth, rinse, and dry to prevent spotting. Degrease vents and undersides with a commercial degreaser; rinse thoroughly. Clean the 10" backsplash and 2" return angles to remove residue. Inspect seals and legs for wear; tighten bracing and wipe bullet feet. Maintain weekly to reduce contamination, fire risk, utility costs, and equipment failure.#@@#Additional Info#@#John Boos JDTC-20-36L dishtable measures 36" W x 30" D x 44" H. It has a 16 ga., Type 300 stainless steel top, a 10" H backsplash, adjustable legs, and is NSF certified, weighing 45 pounds.#@@#General Info#@#Description #@#
Stop compromising durability for simplicity. This stainless steel clean dishtable delivers a robust, efficient workspace designed for rigorous back-of-house workflows while maintaining a streamlined profile that fits tight kitchen footprints. Restaurant managers and facilities directors will appreciate the balance of commercial construction and user-oriented configuration.
#@@# Solid Work Surface#@#
Engineered with 16 gauge Type 300 stainless steel, the top provides a rigid, corrosion-resistant work surface that withstands daily impact and chemical exposure. Service teams gain a reliable platform that keeps pans and trays level during sorting and stacking.
#@@# Integrated Backsplash#@#
A 10-inch high boxed backsplash with a 45° top and 2-inch return prevents splash and runoff, protecting wall finishes and adjacent equipment. Maintenance crews reduce cleaning frequency and eliminate water migration behind the unit.
#@@# Optimized Footprint#@#
Measuring 36 inches wide by 30.38 inches deep with a 44.06 inches overall height, the unit maximizes usable surface area while fitting standard kitchen layouts. Operations achieve efficient flow from rinse to dry without sacrificing counter space.
#@@# Sturdy Support System#@#
Stainless steel legs with adjustable bracing and bullet feet provide stable installation on uneven floors and allow height tuning for ergonomic tasks. Installation teams secure consistent clearance and reduce wobble under load.
#@@# Right To Left Configuration#@#
Configured for right-to-left workflow, the table streamlines dish processing sequences common in commercial operations and integrates with existing line patterns. Supervisors observe reduced cross-traffic and faster throughput during peak service.
#@@# Regulatory Compliance#@#
NSF certification confirms the design meets public health standards for food service equipment, supporting inspections and institutional procurement requirements.
#@@#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-20-36L dishtable weekly for loose fasteners and corrosion, tighten bolts and replace damaged parts immediately. Clean the 16/300 stainless steel top with a neutral pH detergent; rinse and dry to prevent spotting. Sanitize surfaces per local regulations, allow contact time, then rinse. Check adjustable bracing and bullet feet for stability and level the unit to maintain drainage. Service hinges and seams with food‑grade lubricant as needed.
