Stop sacrificing durability for workflow efficiency. This soiled dishtable delivers a work-focused cleaning station that handles continuous back-of-house traffic while maintaining sanitary control and reliable ergonomics. Designed for right-to-left operation, the unit assembles essential features into a compact 36-inch footprint to accelerate wash cycles and reduce rework.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and pre-rinse the 20" x 20" sink. Mix mild detergent in warm water (use gallons or liters as needed). Scrub the 16/300 stainless top, rolled rims, backsplash, and faucet area with a non-abrasive cloth. Clean legs, braces, and bullet feet; inspect welds and seals. Rinse thoroughly and dry to prevent corrosion. Sanitize surfaces per CSA and NSF guidelines. Perform weekly coil and gasket checks to avoid fires and breakdowns.#@@#Additional Info#@#John Boos JDTS-20-36R dishtable measures 36" W x 30" D x 44" H for right-to-left workflows. It features a 20" x 20" x 8" pre-rinse sink, 10" backsplash, rolled rims, stainless steel top, adjustable legs, and weighs 45 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow efficiency. This soiled dishtable delivers a work-focused cleaning station that handles continuous back-of-house traffic while maintaining sanitary control and reliable ergonomics. Designed for right-to-left operation, the unit assembles essential features into a compact 36-inch footprint to accelerate wash cycles and reduce rework.
#@@# Front-To-Back Sink#@#
A 20-inch by 20-inch front-to-back pre-rinse sink provides an 8-inch deep basin that captures heavy soiling and speeds manual pre-rinse operations. Operators benefit from the generous depth and square layout, which accommodates larger pans and reduces splash back during high-volume rinsing.
#@@# 10-Inch Backsplash#@#
A 10-inch boxed backsplash with a 45° top and 2-inch return protects walls from spray and runoff while directing water back into the sink area. Maintenance crews gain easier cleaning access, and facilities maintain compliance with sanitation protocols due to the integrated containment design.
#@@# Faucet Mounting Provision#@#
Splash-mount faucet holes with 8-inch centers arrive ready for standard commercial pre-rinse faucets and mixers, eliminating field drilling and minimizing installation time. Technicians install plumbing faster, and operators achieve consistent spray coverage from properly centered fixtures.
#@@# 16-Gauge Stainless Top#@#
The 16/300 stainless steel top resists corrosion and stands up to repeated chemical exposure and mechanical impact in daily use. Kitchen managers receive a robust work surface that preserves structural integrity over long service cycles.
#@@# Adjustable Stainless Legs#@#
Stainless steel legs include adjustable bracing and bullet feet to level the unit on uneven floors and resist corrosion in wet environments. Maintenance teams secure a stable, code-compliant installation that reduces vibration and extends component life.
#@@#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 inspect the John Boos JDTS-20-36R dishtable weekly for sanitary operation. Clean the stainless steel top with a neutral pH cleaner and rinse with potable water; avoid chlorides. Flush the pre-rinse sink and ensure drain paths are clear. Check faucet holes and seals for leaks and tighten fittings. Adjust stainless steel legs for a level 36" W work surface, then torque bullet feet. Clean the backsplash to prevent soil buildup. Inspect rims for dents and repair promptly.
