When kitchen throughput defines service quality, this undercounter dishtable ensures reliable cleaning and durable construction for high-volume use. Designed for right-to-left workflow, it features a pre-rinse sink and 10" backsplash to streamline wash lines in restaurants, hospitals, universities, and large foodservice facilities. Its 60" width and 30" depth offer ample staging space without compromising undercounter access or aisle clearance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain water. Remove debris from the 20" x 20" x 8" pre-rinse sink and wipe the 16/300 stainless surfaces with a mild detergent and soft cloth. Degrease vents, oven exteriors, and hood areas to reduce fire risk. Clean condenser coils and adjustable bullet feet to improve efficiency and prevent wear. Rinse and dry the 10" H backsplash and restore power once all components are fully dry.#@@#Additional Info#@#John Boos JDTS-20-60UCR undercounter soiled dishtable measures 60" W x 30" D x 44" H, features a 20" x 20" x 8" pre-rinse sink at right, 10" H boxed backsplash, 16/300 stainless steel construction, stainless legs, NSF certified.#@@#General Info#@#Description #@#
When kitchen throughput defines service quality, this undercounter dishtable ensures reliable cleaning and durable construction for high-volume use. Designed for right-to-left workflow, it features a pre-rinse sink and 10" backsplash to streamline wash lines in restaurants, hospitals, universities, and large foodservice facilities. Its 60" width and 30" depth offer ample staging space without compromising undercounter access or aisle clearance.
#@@# Pre-Rinse Sink#@#
A 20" W by 20" front-to-back by 8" deep pre-rinse sink on the right ensures efficient soil removal before dishwashing. Operators save time on hand-scrubbing and achieve consistent results, improving line speed.
#@@# Boxed Backsplash#@#
The 10" H backsplash with a 45° top and 2" return contains splashes and protects walls from moisture and chemicals. Maintenance teams benefit from easier cleaning and reduced wall repairs.
#@@# Stainless Construction#@#
Made from 16/300 stainless steel, the dishtable resists corrosion and endures heavy daily use. Facilities enjoy a predictable service life and lower replacement costs compared to inferior materials.
#@@# Legs And Bracing#@#
Stainless steel legs with bracing and adjustable bullet feet ensure stability on uneven floors and meet commercial standards. Technicians can easily level and anchor the unit for safety and compliance.
#@@# Workflow Orientation#@#
The straight design for soiled operation optimizes traffic flow and aligns with common kitchen layouts. Managers reduce bottlenecks during peak times and standardize staff training with a consistent layout.
#@@# NSF Certified#@#
NSF certification confirms compliance with sanitation and safety standards for commercial foodservice. Procurement teams can confidently specify it for schools, hospitals, and hospitality facilities.
Weighing 66 pounds and standing 44.06" high, the dishtable fits standard undercounter spaces while providing robust staging, wash preparation, and sanitation features for professional kitchens.
#@@#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-20-60UCR by inspecting weld seams and mounting points monthly to prevent stress fractures. Clean the 16/300 stainless work surfaces with neutral detergent and warm water after each shift; rinse and sanitize per facility protocol. Descale the pre-rinse sink and spray nozzle weekly to sustain flow rates. Verify adjustable bullet feet for level and torque leg braces quarterly. Replace worn gaskets and damaged splash seals immediately to preserve NSF compliance.
