This 60" clean straight economy dishtable delivers consistent clearance and durable service without excess cost. Designed for right-to-left operation, it uses stainless steel surfaces and support components to stand up to daily commercial use. Users gain a compact workstation that balances performance and budget for institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug electrical equipment before cleaning and remove loose debris. Use mild detergent and warm water on the 18/300 series stainless steel top; scrub with a soft cloth and rinse. Clean the 10" backsplash and 1" turned down rear lip to remove grease. Degrease vents and oven areas to prevent fires. Clean condenser coils and adjustable feet to improve efficiency and avoid breakdowns. Dry all surfaces completely before returning equipment to service.#@@#Additional Info#@#NBR Equipment CDT-60L 60" clean straight economy dishtable offers a 60"W x 30.38"D x 44"H work surface with a 10"H backsplash, 18 gauge Type 300 stainless steel top, galvanized legs, adjustable feet, rolled rims, and NSF certification.#@@#General Info#@#Description #@#
This 60" clean straight economy dishtable delivers consistent clearance and durable service without excess cost. Designed for right-to-left operation, it uses stainless steel surfaces and support components to stand up to daily commercial use. Users gain a compact workstation that balances performance and budget for institutional kitchens.
The 18 gauge, stainless top provides a corrosion-resistant work surface engineered for frequent washing and chemical exposure. Operators benefit from smooth sanitation and straightforward maintenance, reducing time spent on surface care.
A backsplash prevents runoff and contains splashes during rinsing and sorting tasks. Staff experience cleaner floors and walls, which supports compliance with sanitation protocols.
Rolled front and side rims plus a turned down rear lip eliminate sharp edges and channel water back onto the top. Technicians handle trays and pans with fewer snags, and cleaners manage runoff more predictably.
Legs, gussets, and bracing provide structural rigidity while resisting environmental wear in humid dishroom conditions. Managers receive stable load capacity and extended service life where support would exceed budget constraints.
Plastic bullet feet allow precise leveling on uneven floors and maintain a sanitary floor gap for cleaning equipment access. Maintenance crews adjust the unit quickly, preserving alignment with adjacent stations and preventing wobble under load.
The unit carries certification for commercial dishtable applications, ensuring compliance with common health standards for food service facilities. Procurement and operations teams obtain documented conformity for inspections and safety audits.
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• 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 NBR Equipment CDT-60L by cleaning the 18/300 series stainless steel top daily with a mild detergent and warm water; rinse and dry to prevent spotting. Sanitize the 10" backsplash and rolled rims using an approved sanitizer per manufacturer guidelines. Inspect galvanized legs, gussets and bracing weekly for corrosion and tighten fasteners. Level the unit and adjust plastic bullet feet monthly. Replace worn seals and document maintenance to ensure CSA and NSF compliance.
