Stop sacrificing workflow efficiency for sanitation control. This soiled dishtable combines a compact footprint with a certified commercial design to enhance dirty dish handling in high-volume foodservice operations. The unit supports left-to-right processing and integrates a pre-rinse sink and backsplash to centralize soiledware management while ensuring compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and remove debris. Scrub the 20" x 20" pre-rinse sink and 8" basin with mild detergent and warm water. Rinse stainless steel top, rolled rims, backsplash and legs; wipe dry to prevent water spots. Clean 10"H backsplash corners and 2" return with a soft brush. Descale condenser areas and inspect welds and seals for damage. Tighten adjustable bracing and bullet feet. Sanitize food-contact surfaces, air dry, then reconnect utilities.#@@#Additional Info#@#NBR Equipment SDT-26L-16 26" soiled straight dishtable features a 20" x 20" x 8" pre-rinse sink, 10"H backsplash with 45° top, 16/300 stainless steel top, stainless legs with adjustable bracing and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing workflow efficiency for sanitation control. This soiled dishtable combines a compact footprint with a certified commercial design to enhance dirty dish handling in high-volume foodservice operations. The unit supports left-to-right processing and integrates a pre-rinse sink and backsplash to centralize soiledware management while ensuring compliance.
#@@# Size Optimization#@#
The unit measures 26 inches wide by 30.38 inches deep and stands 44.06 inches high, creating a compact station that fits tight back-of-house layouts. Operators gain essential workspace without reallocating valuable kitchen real estate.
#@@# Integrated Pre-Rinse Sink#@#
The station features a 20 inch by 20 inch front-to-back by 8 inch deep pre-rinse sink positioned for left-to-right operation, enabling immediate soil removal at the point of entry. Staff can reduce rewash cycles and accelerate throughput through prompt debris removal.
#@@# NSF Certified Construction#@#
Constructed from 300 series stainless steel with 16 gauge top and legs, the structure meets NSF certification for commercial sanitation. Managers maintain regulatory compliance while benefiting from corrosion resistance in humid kitchen environments.
#@@# Splash Protection#@#
A 10 inch high backsplash with a 45° top and 2 inch return limits splash onto surrounding surfaces and equipment. Maintenance crews experience fewer contamination hotspots and spend less time on corrective cleaning.
#@@# Faucet Accommodation#@#
The top includes one set of splash-mount faucet holes with 8 inch centers to accept standard pre-rinse faucets and mixers. Engineers avoid custom plumbing modifications and reduce installation time by using common faucet configurations.
#@@# Structural Support#@#
The dishtable employs stainless steel legs with adjustable bracing and stainless steel bullet feet for rapid leveling on uneven floors.
#@@#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#@#For the NBR Equipment SDT-26L-16 soiled dishtable, clean the 16-gauge 300 series stainless steel top and rolled rims daily with a pH-neutral detergent and soft cloth to prevent corrosive buildup. Flush the 20" x 20" x 8" pre-rinse sink and check faucet mounting holes for leaks weekly. Inspect 10" backsplash seams and leg bracing for weld integrity monthly. Tighten adjustable bullet feet and verify level; lubricate moving parts with food-safe lubricant as needed.
