Stop sacrificing durability for workflow. This soiled dishtable combines heavy-duty construction with a layout that streamlines left-to-right dish processing, reducing handling time and supporting continuous operation in busy kitchens. Designed for institutional use, this unit features a pre-rinse sink, robust splash control, and adjustable support to maintain performance under sustained loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the area. Scrape solids from the 60" stainless steel dishtable then rinse with warm water. Use a mild detergent and a soft cloth to clean the 16-gauge Type 300 top, rims, backsplash, and sink bowl. Inspect and scrub faucet holes and seams. Rinse thoroughly and dry all surfaces to prevent corrosion and bacteria. Clean legs, braces, and bullet feet; tighten fittings. Verify CSA and NSF labels remain legible.#@@#Additional Info#@#John Boos JDTS-20-60L dishtable is 60" W x 30" D x 44" H. It has a 16-gauge stainless steel top, a 20" x 20" x 8" pre-rinse sink, a 10" backsplash, splash-mount faucet holes, stainless steel legs, and is NSF and CSA certified, weighing 70 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow. This soiled dishtable combines heavy-duty construction with a layout that streamlines left-to-right dish processing, reducing handling time and supporting continuous operation in busy kitchens. Designed for institutional use, this unit features a pre-rinse sink, robust splash control, and adjustable support to maintain performance under sustained loads.
#@@# Front-To-Back Sink#@#
This dishtable includes a single 20 inches by 20 inches front-to-back pre-rinse sink with an 8 inches deep bowl to accommodate bulk rinsing and initial soil removal. Engineers sized the sink to balance splash control and clearance for racks and large utensils, improving turnover rates during peak service.
#@@# Integrated Backsplash#@#
A 10 inches high boxed backsplash with a 45-degree top and a 2 inches return prevents splatter onto walls and adjacent equipment, preserving sanitary zones. Maintenance crews find the boxed design simplifies cleaning and prevents gap accumulation behind the unit.
#@@# Stainless Top Construction#@#
The 16 gauge Type 300 stainless steel top resists corrosion and handles repeated thermal and mechanical stress common in institutional kitchens. Supervisors value the consistent surface flatness that supports rinsing, sorting, and temporary staging tasks.
#@@# Rigid Support System#@#
Stainless steel legs with adjustable bracing and bullet feet deliver stable load-bearing capacity and allow precise leveling on uneven floors. Facilities personnel can adjust height and alignment quickly, reducing vibration and wear during heavy use.
#@@# Left-To-Right Workflow#@#
The straight left-to-right configuration aligns with common dishroom layouts to create a logical processing flow from soiled to clean handling stations. Managers report reduced cross-traffic and clearer staff assignments when the sequence matches facility circulation.
#@@#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-20-60L soiled dishtable by inspecting seams and welds weekly for corrosion and tightening fasteners as required. Clean the 16 Gauge Type 300 stainless steel top with a neutral pH cleaner; rinse with potable water and dry to prevent spotting. Flush the 20" x 20" x 8" pre-rinse sink and spray assembly daily, remove debris from drains, and verify faucet hole mounts remain secure. Sanitize backsplash and underside surfaces per CSA and NSF protocols.
