Handle high-volume cleaning stations with a worktable engineered for continuous operation and precise workflow. This stainless steel clean dishtable supports left-to-right processing and offers a robust top and reinforced frame to resist daily commercial use. Customers will appreciate the NSF certification and proven materials that deliver consistent performance in institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment, clear the station, and remove debris. Mix warm water with mild detergent (use gallons or liters as needed). Scrub the 16 Gauge Type 300 stainless steel top, backsplash, rims, and legs with a soft cloth; avoid abrasive pads. Rinse thoroughly and dry to prevent corrosion. Clean condenser coils and vents on adjacent equipment to save energy and prevent fires. Inspect seals and fasteners; tighten or replace parts to avoid breakdowns and ensure CSA and NSF compliance.#@@#Additional Info#@#John Boos JDTC-20-72R dishtable, 72" W x 30" D x 44" H, features a 16-gauge Type 300 stainless top, 10" backsplash, stainless steel legs, and is NSF certified. Weighs 85 pounds and operates left-to-right.#@@#General Info#@#Description #@#
Handle high-volume cleaning stations with a worktable engineered for continuous operation and precise workflow. This stainless steel clean dishtable supports left-to-right processing and offers a robust top and reinforced frame to resist daily commercial use. Customers will appreciate the NSF certification and proven materials that deliver consistent performance in institutional kitchens.
#@@# Sturdy Top#@#
Specify 16 gauge Type 300 stainless steel on the work surface to resist corrosion and withstand heavy use. Designers formed the top with a rolled front and side rims to contain spills and simplify cleanup.
#@@# Integrated Backsplash#@#
Include a 10-inch boxed backsplash with a 45° top and 2-inch return to protect walls from splashes and maintain sanitary conditions. Installers will value the reduced maintenance on surrounding finishes.
#@@# Generous Footprint#@#
Offer a width of 72 inches and a depth of 30 inches to accommodate multiple sinks, racks, or prep zones across the straight layout. Operators gain ample staging area that supports continuous left-to-right dish flow.
#@@# Rigid Support#@#
Configure stainless steel legs with adjustable bracing and bullet feet to stabilize the table on uneven floors. Maintenance staff can level the unit quickly to preserve alignment with adjacent equipment.
#@@# Commercial Height#@#
Set the overall height at 44.06 inches to align with standard dishroom ergonomics and minimize operator strain during repetitive tasks. Managers reduce fatigue and maintain throughput during peak shifts.
#@@# Code Compliance#@#
Deliver NSF certification and 300 series stainless construction to meet health department expectations for clean dishtables. Procurement teams receive documentation that facilitates inspections and approvals.
#@@#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-20-72R regularly and tighten all adjustable bracing and bullet feet to maintain stability. Clean the 16/300 stainless steel top with a neutral pH cleaner and soft cloth; rinse and dry to prevent water spots. Remove debris from the 10" boxed backsplash and 45° top joint to avoid buildup. Verify NSF compliance labels periodically. Lubricate leg joints with food-safe lubricant and replace worn seals immediately.
