CMA Dishmachines Compartment Sinks - SL-48
Built to keep even the busiest dishroom moving, this 48 inch soiled dishtable gives staff a dedicated space to stage, scrape, and pre-rinse ware before it enters your door-type or under-counter dishwasher. Premium 16-gauge 304 stainless steel, an integrated sink, and rock-solid bracing combine for years of worry-free service in commercial kitchens, cafés, and catering operations.
Features
- Heavy-duty 16-gauge 304 SS top resists corrosion and dents.
- Left-to-right flow: dirty dishes enter at the sink (left) and exit toward the dishmachine (right).
- Integrated 20" × 20" × 5" pre-rinse sink with removable 2" basket drain.
- Pre-drilled 8" on-center splash-mount faucet holes (faucet sold separately).
- 8" high backsplash helps contain splatter and protects surrounding walls.
- Raised, rolled front & side edges add strength and keep liquids on the table.
- 1-5/8" O.D. tubular stainless steel legs with adjustable bullet feet.
- Stainless steel angle & channel side bracing—field adjustable for a perfect fit.
- Includes rack slide & scrap basket for fast pre-rinse workflow.
Specifications
| Overall width |
48" (1219 mm) |
| Overall depth |
29" (737 mm) |
| Overall height |
42-3/4" (1086 mm) to top of backsplash |
| Work height |
34" (864 mm) at dishwasher side |
| Sink bowl size |
20" × 20" × 5" deep |
| Backsplash |
8" H, integrally welded |
| Drain |
2" basket-style |
| Faucet mounting |
8" O.C. splash-mount holes |
| Material |
16-ga. type 304 stainless steel top; SS legs & bracing |
| Flow direction |
Left → Right |
What our Experts Think
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Built for high-efficiency dishroom flow — The CMA SL-48 is a 48" straight soiled dishtable designed to streamline scraping, rinsing, and loading into commercial dishwashers in busy foodservice operations.
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Heavy-duty stainless steel construction — Made with 16-gauge Type 304 stainless steel, it delivers excellent resistance to corrosion, impact, and daily wear in high-volume kitchens.
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Integrated pre-rinse workstation — Features a 20" × 20" × 5" deep sink with splash-mount faucet readiness, helping staff quickly remove food debris before washing cycles.
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Optimized 48" workspace for productivity — The wide surface supports organized staging of racks, reducing bottlenecks during peak service hours.
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Spill-control design for cleaner operations — An 8" backsplash and raised rolled edges help contain water and debris, keeping surrounding areas sanitary and safer.
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Stable, commercial-grade frame system — Reinforced stainless and channel bracing with adjustable legs ensures long-term rigidity even under constant daily use.
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Workflow-friendly left-to-right layout — Designed for efficient dish progression from dirty intake → rinsing → dishwasher loading, improving overall kitchen speed.
Q&A
Q: What is the CMA Dishmachines SL-48 used for?
A: The CMA SL-48 is a commercial soiled dishtable designed for restaurant warewashing stations. It provides a dedicated workspace for scraping, rinsing, and staging dirty dishes before they enter a commercial dishwasher.
Q: What are the dimensions of the CMA SL-48?
A: It measures 48" W x 29" D x 42.75" H, making it suitable for standard commercial kitchen dishroom layouts.
Q: What material is the SL-48 made from?
A: It is constructed from heavy-duty 16-gauge Type 304 stainless steel for durability, corrosion resistance, and easy cleaning.
Q: Does the CMA SL-48 include a sink?
A: Yes. It includes a 20" x 20" x 5" pre-rinse sink with a basket drain, designed for efficient dish scraping and rinsing.
Q: Is the CMA SL-48 compatible with pre-rinse units?
A: Yes. It is drilled for 8-inch on-center splash-mounted pre-rinse faucets (sold separately), making it compatible with standard commercial setups.
Q: What direction does the SL-48 operate in?
A: It is typically configured for left-to-right dish flow, helping maintain smooth workflow from scraping to washing.
Q: Is the CMA SL-48 durable for heavy kitchen use?
A: Yes. It includes stainless steel legs, galvanized bracing, and reinforced construction to withstand daily commercial kitchen demand.
Maintenance Tip
- Rinse sink bowl and surrounding deck daily to remove food debris and prevent clogging
- Clean 16-gauge stainless steel surfaces with mild detergent to maintain hygiene and corrosion resistance
- Empty and sanitize scrap basket/strainer every shift for proper drainage and workflow efficiency
- Flush drain lines regularly to prevent grease buildup and maintain smooth water flow
- Wipe backsplash (8") thoroughly to control splatter and keep wall areas clean
- Inspect faucet holes, plumbing connections, and seals periodically for leaks or looseness
- Avoid abrasive pads or steel wool to protect the stainless steel finish from scratches
- Keep legs, bracing, and undershelf area clean and dry to prevent rust and maintain stability
- Tighten bolts and check weld points periodically for long-term structural integrity
- Follow daily sanitation procedures to meet commercial kitchen hygiene standards and extend equipment life
Damage 
Loss 
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