Equip your kitchen with a durable work surface engineered for continuous service and rigorous cleaning cycles. This 48 inch straight clean dishtable combines robust construction with practical details to support high throughput in commercial dishwashing and prep zones. Designed for right-to-left operation, the unit optimizes workflow and reduces cross-traffic at high volume stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean all stainless surfaces daily using a mild detergent and warm water; rinse with clean water and dry with a soft cloth. Scrub backsplash, rims, and seams to remove food residue and grease. Remove and clean adjustable bracing and bullet feet weekly. Sanitize food-contact areas with an approved CSA product per label. Inspect door seals and legs for wear; tighten fasteners as needed. Keep condenser coils clear and ensure unit stays dry before use.#@@#Additional Info#@#John Boos JDTC-20-48L dishtable features a 48" W by 30" D by 44" H stainless steel surface, 16-gauge Type 300 top, 10" backsplash, rolled rims, adjustable legs, NSF certified, right-to-left configuration, 60 pounds shipping weight.#@@#General Info#@#Description #@#
Equip your kitchen with a durable work surface engineered for continuous service and rigorous cleaning cycles. This 48 inch straight clean dishtable combines robust construction with practical details to support high throughput in commercial dishwashing and prep zones. Designed for right-to-left operation, the unit optimizes workflow and reduces cross-traffic at high volume stations.
Constructed from 16 gauge Type 300 stainless steel, the top delivers consistent corrosion resistance and hygienic performance. Specify a heavy-duty 16/300 surface when operations require frequent contact with water, detergents, and hot vessels.
A 10 inches high boxed backsplash with a 45 degree top and 2 inches return prevents splashes from reaching walls and adjoining equipment. Installations that prioritize sanitation will benefit from reduced wall cleaning and simplified compliance with health codes.
Rolled front and side rims protect staff from sharp edges while containing spills on the work surface. Facilities that handle trays and racks experience fewer accidents and faster cleanup when edges channel liquids effectively.
Stainless steel legs with adjustable bracing allow precise leveling on uneven floors and ensure a stable platform under heavy loads. Operators gain predictable surface height and reduced vibration when loading racks or stacking items.
Bullet feet provide durable contact points and resist wear in wet environments, while they permit easy floor cleaning underneath the unit. Maintenance teams achieve faster sanitation cycles and improved access without disassembling the table.
Certified to NSF standards, the dishtable meets third party requirements for materials and construction suitable for commercial use. Procurement managers receive verifiable compliance documentation for inspections and facility audits.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the John Boos JDTC-20-48L dishtable weekly and tighten fasteners for structural integrity. Clean the 16/300 stainless steel top with neutral pH detergent and warm water; rinse and dry to prevent spotting. Clean the 10" backsplash crevice with a soft brush to avoid debris buildup. Sanitize surfaces with approved food-contact sanitizers, following contact-time instructions. Check stainless steel legs and bracing for corrosion; replace worn bullet feet. Level the unit and confirm alignment.
