Stop compromising durability for layout. This clean dishtable delivers a continuous 96 inches of Type 300 stainless work surface with industrial-grade 16-gauge construction, engineered to support heavy-duty cleaning and staging workflows while maintaining NSF certification for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear dishes. Scrub the 16-gauge Type 300 stainless top with a mild detergent solution and a soft cloth. Rinse with clean water and dry to prevent water spots. Clean the 10" boxed backsplash and rolled rims to remove grease. Inspect adjustable bracing and bullet feet; tighten fasteners as needed. Sanitize food-contact surfaces with a commercial sanitizer per label directions. Maintain condenser coils and vents regularly to reduce fire risk and extend equipment life.#@@#Additional Info#@#John Boos JDTC-20-96R clean straight dishtable measures 96" W x 30" D x 44" H. It has a 16-gauge Type 300 stainless steel top, 10" backsplash, rolled rims, adjustable legs, and weighs 110 pounds. NSF certified.#@@#General Info#@#Description #@#
Stop compromising durability for layout. This clean dishtable delivers a continuous 96 inches of Type 300 stainless work surface with industrial-grade 16-gauge construction, engineered to support heavy-duty cleaning and staging workflows while maintaining NSF certification for commercial kitchens.
#@@# Straight Design#@#
The unit measures 96 inches wide, 30.38 inches deep, and 44.06 inches high, providing an expansive straight work plane for left-to-right operations. Installers will appreciate the consistent footprint that simplifies kitchen layout and aligns with conveyor or manual dishwashing lines.
#@@# Boxed Backsplash#@#
A 10-inch high boxed backsplash includes a 45° top and a 2-inch return, preventing runoff and protecting walls from splashes. Chefs and dishroom staff will notice reduced cleanup on adjacent surfaces and fewer maintenance issues over time.
#@@# Stainless Top#@#
The 16/300 stainless steel top resists corrosion and provides a sanitary contact surface rated for foodservice environments. Supervisors will maintain hygiene standards more easily thanks to the smooth, durable material that withstands repeated cleaning cycles.
#@@# Rolled Rims#@#
Rolled front and side rims contain spills and protect edges from deformation during heavy use. Line personnel will operate with increased safety and less risk of liquid migrating to floors or adjacent equipment.
#@@# Adjustable Legs#@#
Stainless steel legs include adjustable bracing and bullet feet to ensure level, stable installation on irregular floors. Facilities managers can achieve accurate leveling quickly, which improves drainage and reduces stress on joined surfaces.
#@@# Left To Right#@#
Configured for left-to-right workflow, the dishtable supports efficient sequence movement and ergonomic task flow. Kitchen planners can integrate this unit with existing wash stations, saving time during peak service.
#@@#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 welds and seams weekly and tighten fasteners on the John Boos JDTC-20-96R to prevent loosening under load. Flush sink drains and trap with hot water and mild detergent daily to avoid buildup. Sanitize stainless surfaces after each shift using a pH-neutral sanitizer, then rinse and dry to prevent water spots. Check adjustable bracing and bullet feet monthly and adjust for level; verify backsplash seals and repair gaps immediately to maintain NSF compliance.
