Stop sacrificing workflow efficiency for sanitation. This stainless steel clean dishtable delivers a durable, NSF-certified workspace that supports high-throughput dishrooms and prep areas while maintaining hygienic standards and straightforward maintenance routines. Designed for left-to-right operation, the unit optimizes technician movement to reduce handling time and improve turnaround.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the area. Scrub the stainless steel top, rims, and backsplash with mild detergent and warm water; rinse well. Use a soft cloth to avoid scratches. Remove debris from stainless steel legs and bullet feet; tighten loose bracing. Sanitize food-contact surfaces with an approved sanitizer, then air dry. Clean weekly to reduce bacteria, lower fire risk from grease, improve efficiency, and help pass inspections.#@@#Additional Info#@#John Boos JDTC-20-48R 48" W stainless steel dishtable offers a 48" x 30" work surface with a 10" backsplash, 45° top, 2" return, and rolled rims.#@@#General Info#@#Description #@#
Stop sacrificing workflow efficiency for sanitation. This stainless steel clean dishtable delivers a durable, NSF-certified workspace that supports high-throughput dishrooms and prep areas while maintaining hygienic standards and straightforward maintenance routines. Designed for left-to-right operation, the unit optimizes technician movement to reduce handling time and improve turnaround.
#@@# Stainless Top#@#
Constructed from 16 gauge Type 300 stainless steel, the top provides corrosion resistance and a smooth work surface that resists pitting under frequent use. Users will notice consistent performance during heavy cleaning cycles and straightforward sanitation with common cleaning agents.
#@@# Overall Dimensions#@#
Measuring 48 inches wide by 30.38 inches deep and standing 44.06 inches high, the footprint balances capacity with aisle clearance requirements in typical commercial kitchens. Operators can plan layout and traffic flow precisely using these fixed dimensions.
#@@# Backsplash Design#@#
The 10-inch boxed backsplash includes a 45° top and a 2-inch return to protect walls from splashes and simplify wipe-downs. Maintenance staff achieve faster sanitation cycles and reduced wall damage over time.
#@@# Leg Construction#@#
The unit rides on stainless steel legs with adjustable bracing and bullet feet to resist corrosion and provide stable support on uneven floors. Facilities managers obtain reliable leveling and simplified compliance with local health and safety codes.
#@@# Load Capacity#@#
Engineered for continuous clean use, the rolled front and side rims contain spills and keep tools and small items on the top surface during operations. Dishroom staff reduce slip and drop incidents and maintain a neater work area during peak service.
#@@# Certification And Finish#@#
NSF certification and a Type 300 stainless finish confirm the table meets foodservice sanitation requirements and resists routine wear.
#@@#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#@#Service teams should clean the John Boos JDTC-20-48R dishtable daily to prevent buildup and maintain NSF compliance. Remove debris, sanitize the 16 Gauge Type 300 stainless steel top with a mild alkaline cleaner, then rinse with potable water. Inspect the 10" backsplash and 45° top for trapped residue and clean corners with a soft brush. Tighten stainless steel leg bracing and bullet feet weekly. Verify left-to-right drainage and correct leveling monthly to ensure consistent operation.
