CMA Dishmachines Compartment Sinks - SR-60
Built for high-volume food-service environments, this 60-inch soiled dishtable lets your team slide dirty racks directly into a CMA dishmachine while keeping mess and moisture contained. Heavy-duty 16-gauge, 304 stainless steel and a reinforced frame deliver rock-solid stability shift after shift.
Features
- Right-to-left workflow pairs perfectly with CMA front-loaded or door-type dishwashers.
- Integrated 20" x 20" x 5" pre-rinse sink speeds up scraping and rinsing.
- 8"-high backsplash with 8" on-center faucet holes keeps water off walls.
- Raised, rolled front & side edges help contain spills and protect staff.
- 1-5/8" O.D. tubular stainless legs with adjustable side bracing for maximum rigidity.
- 2" basket drain accommodates high solids load; removable scrap basket included.
- Fully TIG-welded 16/304 stainless top—easy to sanitize and virtually corrosion-proof.
Specifications
| Overall width |
60" / 1524 mm |
| Overall depth |
29" / 737 mm |
| Working height (at dishwasher) |
34" / 864 mm |
| Total height (to backsplash) |
42-3/4" / 1086 mm |
| Sink bowl size |
20" W x 20" D x 5" H |
| Backsplash height |
8" |
| Faucet mounting |
8" O.C. splash-mount holes (faucet sold separately) |
| Drain connection |
2" basket-style drain |
| Top material / gauge |
304 stainless, 16-gauge |
| Legs & bracing |
1-5/8" Ø stainless legs with adjustable stainless bracing |
| Orientation |
Right-to-left (dishmachine sits on left end) |
What our Experts Think
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High-capacity dishroom workflow station — The CMA SR-60 is a 60" straight soiled dishtable designed for fast, organized dish handling in busy commercial kitchens, improving scrape-to-wash efficiency and reducing bottlenecks.
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Durable stainless steel construction — Built with 16-gauge Type 304 stainless steel, it delivers strong resistance to corrosion, heat, and daily impact in high-volume foodservice environments.
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Integrated pre-rinse sink for faster throughput — Includes a 20" × 20" × 5" deep sink bowl, helping staff quickly remove food debris before rack loading and improving overall wash quality.
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Spill-control hygiene design — Features an 8" backsplash and raised rolled edges that help contain water and debris, keeping surrounding dish areas cleaner and safer.
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Optimized 60" wide workspace — The extended surface provides ample staging space for racks and dirty ware, making it ideal for restaurants, hotels, and institutional kitchens with continuous dish flow demand.
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Stable commercial-grade frame system — Stainless steel legs with adjustable side bracing ensure rigidity and leveling even under constant daily use and heavy loads.
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Workflow-focused design integration — Engineered to align with commercial dishmachines, enabling a smooth dirty-to-clean progression that increases kitchen efficiency during peak service hours.
Q&A
Q: What is the CMA Dishmachines SR-60 Compartment Sink / Soiled Dishtable used for?
A: The CMA SR-60 is a commercial soiled dishtable designed for high-volume kitchen warewashing. It provides a 60-inch stainless steel work surface for scraping, sorting, and pre-rinsing dishes before they enter a commercial dishwasher.
Q: What are the dimensions of the CMA SR-60?
A: It measures 60" W x 29" D x 42.75" H, making it suitable for full-size dishroom layouts in restaurants and institutional kitchens.
Q: What material is the CMA SR-60 made from?
A: It is built from heavy-duty 16-gauge Type 304 stainless steel, designed for durability, corrosion resistance, and long-term commercial use.
Q: Does the CMA SR-60 include a sink?
A: Yes. It includes an integrated 20" x 20" x 5" pre-rinse sink with a basket drain for efficient dish handling and rinsing.
Q: What features improve workflow in the CMA SR-60?
A: It includes an 8" backsplash to protect walls, raised rolled edges to contain spills, and stainless steel legs with adjustable side bracing for stability and smooth dishroom flow.
Q: What direction does the CMA SR-60 support?
A: It is typically configured for right-to-left dish flow, helping streamline warewashing operations in commercial kitchens.
Q: Is the CMA SR-60 suitable for commercial kitchens?
A: Yes. It is NSF certified and designed for heavy-du
Maintenance Tips
- Rinse 20" x 20" x 5" sink bowl daily to remove food soil and prevent drain blockage
- Clean 16-gauge stainless steel surface with mild detergent to maintain hygiene and corrosion resistance
- Empty and sanitize scrap basket/strainer every shift for smooth workflow and proper drainage
- Flush 2" basket drain regularly to prevent grease and sediment buildup
- Wipe 8" backsplash daily to reduce splash contamination on walls and nearby equipment
- Inspect faucet holes, plumbing connections, and seals regularly for leaks or loosening
- Avoid abrasive pads or harsh chemicals to protect stainless steel finish
- Keep legs, bracing, and undershelf clean and dry to prevent rust and maintain stability
- Tighten fittings and check weld points periodically for long-term structural integrity
- Follow strict daily sanitation procedures to ensure compliance with commercial kitchen hygiene standards
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