Stop accepting makeshift dishwashing stations that slow staff and increase rework. This premium clean straight dishtable delivers a professional work surface with engineered durability and sanitary features designed for continuous, left-to-right operation. Restaurant kitchens, hospitals, schools, and large foodservice operations benefit from a consistent layout, robust materials, and compliance-ready construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove all items. Use a mild soap solution and soft cloth to clean the 16-gauge 300 Series stainless steel top, rolled rims, and 10" backsplash. Scrub legs, bracing, and bullet feet with non-abrasive cleaner. Rinse thoroughly and dry completely to prevent corrosion. Clean vents and coils monthly to reduce fire risk and lower energy use. Inspect seals and tighten fittings; document each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#NBR Equipment CDT-24R-16 24" clean straight premium dishtable features a 24"W x 30.38"D x 44.06"H work surface, 10" backsplash, and a durable stainless steel top.#@@#General Info#@#Description #@#
Stop accepting makeshift dishwashing stations that slow staff and increase rework. This premium clean straight dishtable delivers a professional work surface with engineered durability and sanitary features designed for continuous, left-to-right operation. Restaurant kitchens, hospitals, schools, and large foodservice operations benefit from a consistent layout, robust materials, and compliance-ready construction.
#@@# Stainless Steel Surface.#@#
Engineers built the 16/300 series stainless steel top to resist corrosion and daily abrasion. Operators gain a smooth, nonporous work plane that simplifies cleaning and preserves surface integrity over time.
#@@# Integrated Backsplash.#@#
Designers incorporated a 10-inch backsplash with a 45° top and 2-inch return to protect walls and redirect runoff. Teams reduce wall damage and simplify sanitation workflows with a containment detail that prevents splashes and eases wipe-downs.
#@@# Rolled Rim Edges.#@#
Fabricators formed rolled front and side rims to contain spills and shield edge seams from wear. Staff encounter fewer drips to the floor, and managers observe lower maintenance on vulnerable trim areas.
#@@# Structural Support System.#@#
Manufacturers supplied stainless steel legs with adjustable bracing and bullet feet to stabilize the unit on uneven floors. Kitchen crews achieve level alignment and secure load distribution, while service technicians access fast adjustments during installations.
#@@# Compliance Ready Design.#@#
The unit meets NSF criteria and features a clean, straight layout sized at 24 inches wide by 30.38 inches deep and 44.06 inches high overall. Foodservice directors receive measurable assurance that the table adheres to health standards and fits standard workflow envelopes.
#@@# Left To Right Workflow.#@#
Configured for left-to-right operation, the dishtable streamlines rinse, sanitize, and dry sequences in linear 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#@#Inspect stainless steel seams weekly and tighten loose fasteners to maintain structural integrity. Clean the 16-gauge Type 300 top with a neutral detergent and warm water; rinse thoroughly to avoid residue. Sanitize splashbacks and rims after each service using EPA-approved sanitizer; follow contact-time instructions. Level the unit and adjust stainless bullet feet to prevent standing water. Verify NSF certification label monthly and document maintenance actions for compliance.
