Stop compromising workspace efficiency for cleanliness. This premium straight dishtable combines expansive capacity with durable construction to support sustained dishroom throughput while maintaining organized, hygienic operation. Facilities that demand continuous, left-to-right workflow will find this unit structured for high-volume cleaning cycles and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear dishes. Mix mild detergent with warm water using gallons or liters as needed. Scrub stainless steel top and backsplash with a soft cloth; avoid abrasive pads. Rinse thoroughly and dry to prevent corrosion. Clean drains and remove food debris weekly to stop bacterial growth and meet CSA and health rules. Degrease vents and oven exteriors regularly to reduce fire risk. Inspect seals and tighten stainless steel legs and bullet feet; replace worn parts promptly.#@@#Additional Info#@#NBR Equipment CDT-96R-16 is a 96"W x 30.38"D x 44.06"H stainless steel dishtable for left-to-right use. It has a 10" backsplash, 45° top, rolled rims, adjustable legs, and is NSF certified, durable for commercial dishwashing.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for cleanliness. This premium straight dishtable combines expansive capacity with durable construction to support sustained dishroom throughput while maintaining organized, hygienic operation. Facilities that demand continuous, left-to-right workflow will find this unit structured for high-volume cleaning cycles and simplified maintenance.
#@@# Stainless Construction#@#
The top uses 16/300 series stainless steel for corrosion resistance and long service life under heavy use. Engineers specified rolled front and side rims to contain spills and protect edges during repeated loading and unloading.
#@@# Generous Work Surface#@#
A 96-inch width and 30.38-inch depth provide an uninterrupted workplane that accommodates multiple racks and sorting stations simultaneously. Teams achieve faster processing because operators receive and stage items without repositioning or crowding.
#@@# Integrated Backsplash#@#
A 10-inch high backsplash with a 45° top and 2-inch return prevents runoff onto walls and adjacent equipment, reducing cleaning frequency and protecting finishes. Staff benefit from a controlled splash zone that confines water and detergents to the intended area.
#@@# Robust Support System#@#
Stainless steel legs with adjustable bracing and stainless steel bullet feet deliver stability on uneven floors and allow for precise leveling. Maintenance crews inspect fewer hardware failures because the leg system resists bending and loosening under load.
#@@# Regulatory Compliance#@#
NSF certification confirms the unit meets sanitation standards required in institutional and commercial kitchens. Managers gain assurance that the dishtable supports inspection criteria for public dining, hospital, and education environments.
#@@# Optimized Workflow Orientation#@#
Configured for left-to-right operation, the dishtable aligns with common dishroom layouts to streamline handoff between soiled drop, washing, and staging areas.
#@@#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 all welds and fasteners weekly and tighten hardware to prevent structural loosening. Clean stainless surfaces daily with pH-neutral detergent and soft cloth to remove soils; rinse thoroughly to avoid residue. Sanitize contact zones using EPA-registered sanitizer per label directions and monitor contact time. Lubricate adjustable bullet feet quarterly and verify level to maintain drainage. Replace worn gaskets and damaged rims immediately to sustain sanitary operation.
