This stainless steel soiled dishtable provides engineered workflow for high-volume kitchens, enabling rapid dish staging and efficient operations while maintaining sanitary surfaces and adjustable support for heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug spray valves and shut water. Remove debris from 16/300 stainless top and sink basin; scrub pre-rinse sink (16" x 20" x 8") with mild detergent and soft brush. Rinse and dry all surfaces, including 10" backsplash and rolled rims. Wipe stainless legs, adjustable bracing, and bullet feet; check for loose fittings. Clean faucet holes and verify seals. Clean weekly to prevent bacteria, grease fires, higher utility use, equipment failure, and failed inspections.#@@#Additional Info#@#John Boos JDTS-20-26R-X 26" W soiled dishtable provides a 16 Gauge Type 300 stainless steel top, 10" backsplash, 16" x 20" x 8" pre-rinse sink, stainless legs with adjustable bracing, NSF and CSA sanitation certified.#@@#General Info#@#Description #@#
This stainless steel soiled dishtable provides engineered workflow for high-volume kitchens, enabling rapid dish staging and efficient operations while maintaining sanitary surfaces and adjustable support for heavy use.
The unit features a durable worktop made from high-quality stainless steel, providing a continuous corrosion-resistant surface optimized for repetitive load cycles. The compact footprint balances efficient floor use with a generous staging area for rinsing, scraping, and transport tasks.
The pre-rinse basin is designed for right-to-left operation to align with common kitchen flows. Its design minimizes splash and facilitates rapid soil removal prior to mechanical wash cycles.
The backsplash is designed to minimize wall contamination and simplifies cleanup after heavy soil loads. The angled top prevents pooling and supports compliance with sanitation guidelines.
Stainless steel legs with adjustable bracing and bullet feet provide stable leveling on uneven floors and resist corrosion in humid environments. The structural design supports repeated loading and aligns with institutional durability expectations.
The assembly meets certification requirements, enabling specification for schools, hospitals, universities, and foodservice operators that require certified fixtures. Compliance documentation supports approval during equipment audits and inspections.
Overall dimensions deliver a vertical profile that integrates under shelves and within tight layouts. The straight configuration optimizes workflow and allows straightforward placement adjacent to mechanical washers or waste stations.
#@@#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#@#Maintain the John Boos JDTS-20-26R-X dishtable by daily removing food debris from the 16" x 20" sink and flushing drains with hot water to prevent clogs. Clean the 16/300 stainless steel top and 10" backsplash with a neutral pH detergent, then rinse and dry to avoid spotting. Inspect splash-mount faucet holes and seals weekly; tighten fittings and replace worn gaskets. Verify leg braces and bullet feet are secure and level monthly to sustain alignment and drainage.
