Original text:
Stop sacrificing workflow integrity for limited capacity. This soiled straight dishtable delivers a purpose-built station for high-throughput back-of-house operations, combining a full-sized pre-rinse sink with a heavy-gauge work surface engineered for continuous use. Operators gain consistent ergonomics and sanitary control while maintenance demands remain low.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain water. Scrub the 20" x 20" pre-rinse sink with a mild detergent and soft brush, rinse thoroughly, and dry. Wipe the 16/300 series stainless steel top, rolled rims, and 10"H backsplash with non-abrasive cleaner to prevent corrosion. Clean under the unit and around adjustable stainless steel legs and bullet feet to remove grease. Inspect seals and faucet holes; replace worn parts. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#NBR Equipment SDT-60R-16 60" soiled dishtable features a 60"W x 30.38"D x 44.06"H stainless steel workstation, a 20"W x 20"D x 8"D pre-rinse sink, 10"H backsplash, rolled rims, stainless legs, and is NSF certified for foodservice.#@@#General Info#@#Description #@#
Original text:
Stop sacrificing workflow integrity for limited capacity. This soiled straight dishtable delivers a purpose-built station for high-throughput back-of-house operations, combining a full-sized pre-rinse sink with a heavy-gauge work surface engineered for continuous use. Operators gain consistent ergonomics and sanitary control while maintenance demands remain low.
Construction Gauge.
The 16 gauge, 300 series stainless top provides a durable workplane that resists corrosion and holds shape under frequent use. Chefs and dishroom staff maintain a sanitary surface that tolerates cleaning chemicals and repeated impact without deformation.
Integrated Pre-Rinse.
A pre-rinse sink handles initial soil removal and routing to dish machines, reducing cross-contamination risk. Staff perform rinsing and scraping at a single station, cutting transfer time between sinks.
Backsplash Containment.
A backsplash prevents splash onto walls and adjacent equipment, keeping surrounding surfaces cleaner. Managers preserve wall finishes and simplify sanitation checks during inspections.
Right-To-Left Workflow.
Designed for right-to-left operation, the layout aligns with common dishroom flows and optimizes staff movement during load and unload processes. Planners place this unit to coordinate with dish machines and dish racks for continuous throughput.
Adjustable Support.
Stainless steel legs with adjustable bracing and stainless bullet feet allow leveling on uneven floors and maintain a stable work surface under heavy loads. Maintenance crews tighten bracing and set foot height to prevent rocking and prolong service life.
Sanitation Certification.
NSF certification confirms the unit meets commercial sanitation standards for soiled-dish handling, supporting compliance in institutional and hospitality environments. Administrators document compliance confidently during audits and health inspections.
#@@#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 seals and welds weekly and tighten mounting hardware to prevent leaks and structural shift. Flush the pre-rinse sink and strainers daily; remove debris and sanitize with a food-safe detergent at recommended concentrations. Clean 16/300 series stainless steel surfaces with a nonabrasive cleaner and follow with a neutral pH rinse to prevent corrosion. Level the unit and verify adjustable bullet feet monthly. Replace worn gaskets immediately to maintain NSF compliance.
