This stainless steel clean dishtable delivers a durable, hygienic workstation that supports high-volume dishroom workflows while maintaining compliance and precise operation. Designed for commercial kitchens, the unit combines robust construction with features that reduce downtime and simplify daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug sinks or nearby power, clear dishes, and remove debris. Mix mild detergent with warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive cloth. Rinse thoroughly and dry to prevent corrosion. Clean backsplash, rims, and legs; check bullet feet and adjustable bracing for grime. Degrease vents and nearby ovens to reduce fire risk. Schedule coil and component wipes to save energy and avoid breakdowns. CSA-compliant inspections require documented cleaning.#@@#Additional Info#@#John Boos JDTC-20-96L dishtable measures 96" W x 30" D x 44" H. It has a 16-gauge Type 300 stainless steel top, 10" H backsplash, adjustable stainless steel legs, and is NSF certified for right-to-left operation.#@@#General Info#@#Description #@#
This stainless steel clean dishtable delivers a durable, hygienic workstation that supports high-volume dishroom workflows while maintaining compliance and precise operation. Designed for commercial kitchens, the unit combines robust construction with features that reduce downtime and simplify daily cleaning.
Engineered with 16 gauge Type 300 stainless steel top and rolled front and side rims, the table resists corrosion and withstands constant use. Buyers receive a rigid surface rated for heavy rack traffic and routine chemical exposure.
Configured for efficient operation, the layout optimizes workflow between pre-rinse, washing, and staging areas. Managers benefit from reduced operator steps and faster throughput during peak service.
Features stainless steel legs with adjustable bracing and bullet feet for secure leveling on uneven floors. Maintenance teams achieve stable installation and easy access for floor cleaning without shims.
Meets standards for commercial foodservice equipment, ensuring hygienic design and materials. Purchasing departments can document regulatory compliance during inspections.
Specifies an overall footprint for clear planning of dishroom layout and circulation. Operations staff benefit from a modular, industry-standard size that integrates with racks, conveyors, and adjacent fixtures.
Weight listed at 110 pounds, and finish adheres to 300 Series stainless specifications.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seams and welds weekly and tighten adjustable bracing to maintain structural integrity. Clean the 16/300 stainless steel top with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Sanitize surfaces after use with an approved sanitizer following manufacturer contact times. Verify bullet feet and stainless steel legs are level and corrosion-free; replace damaged components immediately. Schedule quarterly CSA recertification checks.
