This 36-inch stainless steel clean dishtable offers durable construction and a purposeful layout that supports continuous left-to-right dishroom operation while ensuring NSF compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the surface. Use a mild detergent and warm water to scrub the 16 Gauge Type 300 stainless steel top, rims, and backsplash. Rinse with clean water and dry with a soft cloth to prevent water spots. Remove debris from legs and bullet feet; tighten adjustable bracing as needed. Clean around seams and 10" backsplash corners to remove grease and bacteria. Sanitize food-contact areas per CSA or local guidelines and allow full drying before reuse.#@@#Additional Info#@#John Boos JDTC-20-36R dishtable measures 36" W x 30" D x 44" H. It has a 16-gauge Type 300 stainless steel top, 10" H backsplash, rolled rims, adjustable legs, and weighs 45 pounds. NSF certified.#@@#General Info#@#Description #@#
This 36-inch stainless steel clean dishtable offers durable construction and a purposeful layout that supports continuous left-to-right dishroom operation while ensuring NSF compliance.
The unit features a 16-gauge Type 300 stainless steel top along with rolled front and side rims, designed to resist corrosion and endure daily commercial use. Legs and adjustable bracing connect to bullet feet, stabilizing the table under heavy loads and frequent traffic.
With a width of 36 inches, a working depth of 30.38 inches, and an overall height of 44.06 inches, this dishtable provides a work surface suitable for full trays and multiple dish racks. The layout is strategically positioned for left-to-right workflow, minimizing handling time and enhancing throughput.
A 10-inch boxed backsplash with a 45° top and 2-inch return protects walls while redirecting water and runoff into the sink area. Maintenance crews will appreciate how the splashguard simplifies cleaning and reduces surface staining.
NSF certification verifies that the dishtable meets public health standards for commercial foodservice equipment. Operators can confidently schedule inspections and minimize corrective actions related to noncompliant fixtures.
Stainless steel legs with adjustable bracing provide robust support under dynamic loads and allow for quick leveling on uneven floors. Facility teams can easily adjust the height and secure the unit to maintain safe, ergonomic station heights.
A straight, clean design eliminates crevices and seams that trap soil, facilitating faster daily cleaning and periodic deep cleans. Technicians will find it easy to access underside braces and leg connections for routine inspections and repairs, ensuring the unit remains in optimal condition.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and fasteners on the John Boos JDTC-20-36R dishtable weekly and tighten connections to maintain structural integrity. Clean the 16/300 stainless steel top with a neutral pH cleaner and soft cloth after each shift to prevent corrosion. Flush drains with hot water and food-safe detergent daily. Verify adjustable bracing and bullet feet alignment monthly and level the unit to prevent stress. Replace seals or damaged components immediately to ensure CSA and NSF compliance.
