Handle high-volume soiled dish operations without compromise. This undercounter dishtable delivers a dedicated soiled workflow with robust construction and generous capacity, designed for left-to-right operation to streamline loading, rinsing, and transfer to the machine. Food service teams gain consistency, sanitation, and predictable performance with dimensions and features tailored to commercial dishroom layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and shut water supply before cleaning. Remove debris from the 20" x 20" pre-rinse sink and scrub with a mild detergent. Rinse and sanitize food-contact surfaces to reduce bacteria and prevent foodborne illness. Degrease oven vents and nearby surfaces to lower fire risk. Brush condenser coils and wipe exterior to improve efficiency and save energy. Inspect seals and galvanized legs; tighten fasteners and dry all surfaces to prevent corrosion and extend equipment life.#@@#Additional Info#@#NBR Equipment’s UDT-60L 60" undercounter dishtable features a 60" x 30" x 43.5" design for left-to-right use, an 18/300 stainless steel top, a 20" x 20" x 8" pre-rinse sink, and a 69-pound shipping weight.#@@#General Info#@#Description #@#
Handle high-volume soiled dish operations without compromise. This undercounter dishtable delivers a dedicated soiled workflow with robust construction and generous capacity, designed for left-to-right operation to streamline loading, rinsing, and transfer to the machine. Food service teams gain consistency, sanitation, and predictable performance with dimensions and features tailored to commercial dishroom layouts.
#@@# Soiled Workflow#@#
Mount the sink left of the machine to create a linear cleaning sequence that reduces cross traffic and speeds throughput. Facility planners obtain a 60-inch width and 30-inch depth footprint that matches common dishmachine openings for seamless integration.
#@@# Pre Rinse Sink#@#
Equip crews with a 20 by 20 front-to-back pre-rinse sink that measures 8 inches deep to contain rinsing tasks and minimize splash. Staff will find the sink dimension appropriate for utensil and small ware rinse cycles while maintaining ergonomic reach.
#@@# Integrated Backsplash#@#
Include a 10-inch boxed backsplash with a 45-degree top and 2-inch return to protect walls from spray and reduce cleaning time. Maintenance teams appreciate the turned down 3/4-inch rear lip that prevents water migration behind the unit.
#@@# Faucet Provision#@#
Provide one set of splash mount faucet holes with 8-inch centers for standard pre-rinse or mixer faucets, enabling straightforward plumbing attachment. Engineers can install common commercial faucet assemblies without custom drilling.
#@@# Worksurface Construction#@#
Specify an 18/300 stainless steel top for corrosion resistance and repeated contact with cleaning chemicals and hot water. Operations managers gain a durable, serviceable surface that resists denting while supporting soiled racks and pans.
#@@# Support Structure#@#
Rely on galvanized legs and bracing with adjustable plastic bullet feet to maintain level on uneven floors and resist corrosion in humid dishroom environments.
#@@#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 18/300 stainless steel worktop and galvanized legs weekly; tighten fasteners and replace corroded brackets immediately to maintain structural integrity. Flush the 20" x 20" x 8" pre-rinse sink and trap daily; remove debris and sanitize with NSF‑approved detergent. Check the 10" backsplash and 3/4" rear lip for sealant failure monthly and reapply NSF‑rated sealant where needed. Level the unit and adjust plastic bullet feet after relocation to ensure proper drainage.
