Handle soiled dish flow with equipment designed for continuous kitchen use and strict sanitation standards. This stainless steel dishtable integrates a sink on the right side and a 10" backsplash to contain splashes while staff perform pre-rinse and loading tasks. Facilities that require NSF certification will find this unit meets regulatory expectations while supporting high-throughput dish stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power and clear the sink area. Remove debris and scrape food waste into a bin. Mix mild detergent with warm water (use gallons or liters as needed), scrub stainless surfaces with a soft cloth and non-abrasive pad. Rinse thoroughly and dry to prevent water spots. Clean backsplash and legs, paying attention to seams. Degrease drains and check seals for wear. Sanitize food-contact surfaces per CSA guidelines. Inspect coils and hinges; tighten or repair loose parts to avoid failures.#@@#Additional Info#@#Omcan USA 28481 stainless steel dishtable, 26" W and 44" H, has a right-side sink, 18-gauge Type 304 construction, 10" H backsplash, stainless steel legs, and NSF certification for commercial use, ensuring durable, sanitary workflow.#@@#General Info#@#Description #@#
Handle soiled dish flow with equipment designed for continuous kitchen use and strict sanitation standards. This stainless steel dishtable integrates a sink on the right side and a 10" backsplash to contain splashes while staff perform pre-rinse and loading tasks. Facilities that require NSF certification will find this unit meets regulatory expectations while supporting high-throughput dish stations.
#@@# Stainless Construction#@#
Constructed from Type 304 stainless steel with 18-gauge panels, the unit resists corrosion and stands up to daily cleaning cycles. Operators will maintain hygienic surfaces that withstand chemicals and high humidity without warping or pitting.
#@@# Integrated Sink#@#
The right-side sink provides a dedicated wash point adjacent to the work surface, reducing steps and streamlining soiled dish handling. Crew members will cut transfer time between pre-rinse and dishwashing, improving workflow and labor efficiency.
#@@# 10 Inch Backsplash#@#
A 10" high backsplash prevents water and soil from reaching walls, protecting finishes and simplifying cleaning routines. Supervisors will reduce wall maintenance and lower the risk of mold or surface damage in wet zones.
#@@# Straight Worktop#@#
A straight worktop shape offers uninterrupted clearance for sorting trays, racks, and bulk items, enabling staff to stage large loads efficiently. Managers will increase throughput because team members can move items linearly without obstruction.
#@@# Stainless Legs#@#
Stainless steel legs deliver structural support and resist corrosion in wet environments, while the unit height of 44 inches aligns with ergonomic standards for standing tasks. Maintenance crews will find the open leg design eases floor cleaning beneath the table and prevents debris buildup.
#@@# NSF Certification#@#
NSF certification confirms the dishtable meets public health and safety requirements for commercial foodservice equipment.
#@@#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#@#Clean stainless steel surfaces daily with a neutral pH detergent and soft cloth to prevent corrosion. Inspect the 10" H backsplash and weld joints weekly; tighten or repair loose fittings. Flush the integrated sink and drain lines with hot water and a sanitizing solution after each service. Verify level installation across the 26" width and 44" height for proper drainage. Replace worn gaskets and test NSF-certified components as per the manufacturer schedule.
