Stop compromising throughput for sanitation. This stainless steel soiled dishtable ensures right-to-left workflow while maintaining organization and sorting efficiency for high-volume foodservice operations. It includes a pre-rinse sink, 10" backsplash, and NSF/CSA-Sanitation certification to meet institutional, hospital, and campus dining regulations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water fixtures and close supply valves. Remove debris from the 20" x 20" pre-rinse sink and wipe the 16/300 stainless top with a mild detergent and soft cloth. Clean the 10" backsplash and 2" return to remove grease. Rinse and dry rolled rims and sink bowl. Inspect and tighten stainless steel legs and adjustable bracing; clean bullet feet. Sanitize food-contact surfaces per CSA and NSF rules. Reconnect supplies when fully dry.#@@#Additional Info#@#John Boos JDTS-20-60R soiled dishtable measures 60" W x 30" D x 44" H, Type 300 16 gauge stainless steel top, 10" H boxed backsplash, 20" x 20" x 8" pre-rinse sink, stainless legs with adjustable bracing, NSF and CSA-Sanitation certified.#@@#General Info#@#Description #@#
Stop compromising throughput for sanitation. This stainless steel soiled dishtable ensures right-to-left workflow while maintaining organization and sorting efficiency for high-volume foodservice operations. It includes a pre-rinse sink, 10" backsplash, and NSF/CSA-Sanitation certification to meet institutional, hospital, and campus dining regulations.
#@@# Integrated Pre-Rinse#@#
A 20" W x 20" front-to-back x 8" deep pre-rinse sink supports rapid soil removal and reduces cross-contamination. Operators achieve consistent rinsing while preserving downstream drain and wash capacity.
#@@# Regulatory Compliance#@#
NSF and CSA-Sanitation certifications ensure hygienic design and materials for institutional kitchens and healthcare facilities. Compliance reduces inspection risks and meets procurement standards for schools and hospitals.
#@@# Stainless Construction#@#
Made from 16 gauge Type 300 stainless steel, the top resists corrosion and frequent chemical cleaning. Rolled front and side rims protect edges, reducing wear in high-contact areas.
#@@# Backsplash Configuration#@#
A 10" boxed backsplash with a 45° top and 2" return prevents splashes on walls and nearby surfaces. Its design channels runoff toward the sink for controlled drainage and easier cleaning.
#@@# Mounting And Support#@#
Stainless steel legs with adjustable bracing and bullet feet provide stability and allow leveling on uneven floors. Robust support minimizes vibration and aligns the surface with adjacent equipment.
#@@# Faucet Provisioning#@#
Splash-mount faucet holes with 8" centers accommodate commercial pre-rinse faucets or mixers. Standard plumbing hardware installs easily, reducing setup time.
This unit is designed to enhance dishroom layouts and integrate seamlessly with standard dishmachine interfaces. Built for continuous operation, it meets the demands of foodservice environments that prioritize efficiency and sanitation.
#@@#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 leg braces monthly on the John Boos JDTS-20-60R to prevent structural fatigue. Flush the 20" x 20" pre-rinse sink and check the 8" depth for debris after each shift. Sanitize the 16/300 stainless steel top and 10" backsplash with commercial-grade sanitizer per manufacturer dwell time. Tighten splash-mount faucet screws on 8" centers quarterly. Level the unit and adjust bullet feet to maintain drain alignment and consistent workflow.
