Stop compromising on efficiency when cleanliness demands speed and durability. This soiled dishtable delivers consistent throughput for busy kitchens and support areas while sustaining rigorous sanitation standards. Designed for left-to-right operation, the unit combines practical dimensions with robust materials to handle continuous dish traffic in institutional and commercial environments.
LongDescription#@#Economy Dishtable, soiled, straight design, 48"W x 30-3/8"D x 44"H overall size, for left-to-right operation, (1) 20"W x 20" front-to-back x 8" deep pre-rinse sink, 10"H backsplash with 45° top & 2" return, 1" turned down rear lip, (1) set of splash mount faucet holes with 8" centers, rolled front & side rims, 18/300 series stainless steel construction, galvanized legs, gussets & bracing, adjustable plastic bullet feet, NSF #@@#Cleaning Instructions#@#Unplug nearby equipment before cleaning. Remove debris and wash the sink and worktop with mild detergent and hot water, scrubbing seams and the 10"H backsplash at 45°. Rinse with clear water and dry stainless surfaces to prevent corrosion. Clean galvanized legs and braces with non-corrosive cleaner; inspect adjustable plastic feet and replace if damaged. Sanitize food-contact zones per CSA or local rules. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#NBR Equipment's SDT-48L dishtable measures 48" W x 30.38" D x 44" H and features 18/300 series stainless steel with galvanized legs.#@@#General Info#@#Description #@#
Stop compromising on efficiency when cleanliness demands speed and durability. This soiled dishtable delivers consistent throughput for busy kitchens and support areas while sustaining rigorous sanitation standards. Designed for left-to-right operation, the unit combines practical dimensions with robust materials to handle continuous dish traffic in institutional and commercial environments.
#@@# Construction Durability#@#
The unit uses 18-gauge Type 300 stainless steel for the front, sides, and backsplash to resist corrosion and maintain structural integrity in wet environments. Operators benefit from a long service life and simplified surface maintenance, reducing replacement and downtime costs.
#@@# Integrated Pre-Rinse Sink#@#
A 20-inch wide by 20-inch front-to-back pre-rinse sink with an 8-inch depth provides ample space for rinsing large items and handling heavy soil loads. Staff achieve faster soil removal and improved downstream washing efficiency, shortening cycle times and reducing manual handling.
#@@# Optimized Workflow Layout#@#
The straight 48-inch wide design supports left-to-right flow to align with common kitchen patterns and maximize sorting efficiency. Supervisors observe smoother traffic and reduced cross-contamination risk, improving overall sanitation protocol adherence.
#@@# Backsplash Protection#@#
The 10-inch high backsplash with a 45-degree top and 2-inch return limits splash and redirects water back into the sink area to protect walls and adjacent equipment. Facilities preserve wall finishes and reduce cleaning frequency, lowering maintenance resource demands.
#@@# Stability and Support#@#
Galvanized legs with gussets and bracing provide a rigid support platform capable of sustaining heavy loads and repeated use. Technicians experience fewer alignment and wobble issues, and staff gain confidence when staging racks and bussing trays.
#@@#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 SDT-48L dishtable weekly. Remove debris from the 20"W x 20" front-to-back x 8" deep pre-rinse sink to prevent clogs. Clean all 18/300 series stainless steel surfaces with pH-neutral detergent and a soft cloth; rinse and dry to avoid watermarks. Check the 10"H backsplash, rolled rims, and 1" turned down rear lip for food buildup and sanitize per local codes. Tighten leg gussets monthly and verify adjustable plastic feet for level; replace damaged feet.
