Stop sacrificing durability for cost. This soiled straight dishtable provides a practical balance of robust construction and operational efficiency for high-traffic kitchens, supporting right-to-left workflow and sustained dishroom throughput. Facilities gain a straightforward, code-ready station that integrates a pre-rinse sink and complies with CSA and NSF requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a mild detergent and warm water to scrub the stainless surfaces; rinse and dry to prevent corrosion. Remove debris from the 20" x 20" x 8" pre-rinse sink and clean the 10"H backsplash at a 45° top. Degrease oven hoods and vents regularly to prevent fires. Clean condenser coils and door seals to save energy. Tighten galvanized legs and check bullet feet for stability. Follow CSA and NSF guidelines to reduce contamination and pass inspections.#@@#Additional Info#@#NBR Equipment SDT-72R dishtable measures 72" W x 30.38" D x 44" H. It has a 20" x 20" x 8" pre-rinse sink, 10"H backsplash, rolled rims, stainless steel construction, galvanized legs, adjustable feet, and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing durability for cost. This soiled straight dishtable provides a practical balance of robust construction and operational efficiency for high-traffic kitchens, supporting right-to-left workflow and sustained dishroom throughput. Facilities gain a straightforward, code-ready station that integrates a pre-rinse sink and complies with CSA and NSF requirements.
#@@# Soiled Sink#@#
The unit includes a 20 inches by 20 inches front-to-back pre-rinse sink with an 8 inches depth that accommodates high-volume rinsing without splashing. Designers specified 8 inch depth to balance water containment and ergonomic access for staff.
#@@# Workstation Size#@#
Engineers built the station at 72 inches wide by 30.38 inches deep and 44 inches high to match standard kitchen line dimensions and countertop heights. Managers can place the table inline with other equipment to streamline flow and minimize transfer time.
#@@# Stainless Construction#@#
Fabrication uses 18 gauge Type 300 stainless steel across top, front, and sides to resist corrosion and enable frequent cleaning cycles. Maintenance teams will perform sanitization with common detergents without risking premature surface degradation.
#@@# Backsplash Detail#@#
The 10 inches high backsplash features a 45 degree top and 2 inches return plus a 1 inch turned down rear lip to prevent water and soil from reaching walls and adjacent equipment. Installation crews will find the integrated backsplash reduces the need for additional wall protection.
#@@# Legs And Support#@#
The table mounts on galvanized steel legs with gussets and bracing and adjustable plastic bullet feet to stabilize on uneven floors. Service teams receive a durable support system that resists bending under loaded trafficked use.
#@@# Faucet Provisions#@#
Suppliers predrilled a set of splash mount faucet holes with 8 inch centers to accept industry standard faucets and pre-rinse assemblies.
#@@#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 stainless surfaces daily and remove food debris with a soft cloth and mild detergent to prevent corrosion. Rinse sinks and drains with warm water after each shift and clear strainer baskets to maintain flow. Tighten galvanized leg braces and check adjustable plastic bullet feet weekly for stability and level alignment. Sanitize backsplash and faucet holes with approved sanitizer; replace worn seals and neoprene gaskets immediately to preserve NSF compliance.
