Stop sacrificing workspace efficiency for cost savings. This clean, straight economy dishtable delivers dependable dish handling and organized workflow for busy kitchens, schools, hospitals, and bars while maintaining compact dimensions and NSF certification. Designed for left-to-right operation, this unit balances durability with straightforward serviceability for repetitive commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the dishtable. Remove racks and debris. Mix a mild soap solution and wipe the stainless steel top, backsplash, and rims with a soft cloth. Scrub corners and the rear lip with a nylon brush. Clean legs and gussets; inspect plastic bullet feet. Rinse thoroughly, dry completely to prevent corrosion. Repeat weekly and after heavy use to stop contamination, reduce fire risk, lower energy use, and pass CSA inspections.#@@#Additional Info#@#NBR Equipment CDT-26R 26" clean straight economy dishtable offers a 26"W x 30.38"D x 44"H stainless steel work surface with a 10"H backsplash, NSF certification, and features for efficient dishwashing workflows.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for cost savings. This clean, straight economy dishtable delivers dependable dish handling and organized workflow for busy kitchens, schools, hospitals, and bars while maintaining compact dimensions and NSF certification. Designed for left-to-right operation, this unit balances durability with straightforward serviceability for repetitive commercial use.
#@@# Stainless Steel Top#@#
The 18-gauge, Type 300 stainless steel top offers a corrosion-resistant work surface that withstands frequent washing and contact with detergents. Engineers designed the rolled front and side rims, plus a 1-inch turned-down rear lip, to contain spills and protect adjacent equipment.
#@@# Backsplash Protection#@#
A 10-inch high backsplash with a 45° top and 2-inch return prevents splash and runoff from reaching walls and utilities. Maintenance crews benefit from reduced cleaning time and a lower risk of moisture damage to surrounding surfaces.
#@@# Compact Footprint#@#
The dishtable measures 26 inches wide by 30.38 inches deep and 44 inches high overall, fitting into constrained dishroom layouts without sacrificing usable surface area. Operators can stage racks and trays efficiently while maintaining ergonomic reach for routine tasks.
#@@# Galvanized Leg System#@#
Galvanized steel legs with gussets and bracing provide structural stability under constant load and movement. Service teams receive a resilient support frame that resists corrosion in humid dishroom environments and reduces long-term replacement frequency.
#@@# Adjustable Feet#@#
Plastic adjustable bullet feet allow quick leveling on uneven floors to ensure a stable work surface and proper drainage alignment. Facilities managers minimize manual shimming and maintain consistent operation across varying floor conditions.
#@@# NSF Compliance#@#
NSF certification confirms the unit meets public health standards for foodservice equipment construction 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 the stainless steel top and galvanized legs weekly for soil, corrosion, and loose fasteners. Remove debris with a neutral detergent and warm water, then rinse with clear water and dry with a soft cloth. Sanitize per facility protocol after heavy use. Verify adjustable bullet feet remain level; tighten or replace damaged feet. Lubricate hinges and braces with food-safe lubricant quarterly. Replace worn gaskets and consult CSA guidelines for electrical or plumbing connections.
