John Boos EDTS8-S30-L48 Soiled Straight 48" W x 30" D Dishtable - JBEDTS8S30L48
Durable and easy to use, this John Boos EDTS8-S30-L48 Undercounter Dishtable has a soiled, straight design. With a left-to-right operation, it includes a single pre-rinse sink and area for soiled dishes. It has a 10" high boxed backsplash with a 2" return to wall at 45-degrees and a 3/4" turned down rear lip. The backsplash protects the wall and surrounding areas from potential damage. This Undercounter Dishtable has 18 gauge, type 300 stainless steel bowls and top. The bracing and legs are constructed of galvanized steel while the bullet feet are made of plastic. This EDTS8-S30-L48 has a 20" W x 20" front-to-back x 8" deep pre-rinse sink compartment.
Features
- For left-to-right operations
- (1) pre-rinse sink
- Standard 18 gauge type 300 stainless steel bowls and top with #4 polish, satin finish
- Full length 10" high boxed backsplash
- 2" return to wall at 45-degrees
- 3/4" turned down rear lip
- All outside corners of assembly are bull-nosed to provide a safe, clean, and polished edge
- Standard 1-5/8" diameter galvanized legs
- Stainless steel tops are TIG welded
- Exposed welds are polished to match adjacent surfaces
- Galvanized steel gussets
- 1" adjustable plastic bullet feet
- NOTE: Faucet not included
Specifications
- Model: EDTS8-S30-L48
- Pre-Rinse Sink Dimensions: 20" W x 20" front-to-back x 8" deep
- Overall Dimensions: 43.94" H x 48" W x 30.38" D
- Approximate Weight: 67 lbs.
What Our Experts Think
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48" W x 30" D soiled straight dishtable designed for efficient dishwashing stations.
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Heavy-duty stainless steel construction ensures durability.
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Straight design integrates seamlessly with commercial dishwashers.
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Provides organized space for handling and sorting dirty dishes.
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Perfect for restaurants, cafeterias, and institutional kitchens.
Q&A
Q: What are the dimensions of this dishtable?
A: 48 inches wide by 30 inches deep.
Q: Is it designed for use with dishwashers?
A: Yes, built to connect smoothly with commercial dishwashing units.
Q: What is the primary function of this table?
A: To collect, sort, and manage soiled dishes before washing.
Maintenance Tips
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Clean surfaces after each shift to maintain sanitation.
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Use non-abrasive cleaners to preserve stainless steel finish.
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Inspect welds, seams, and legs regularly for stability.
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Schedule professional servicing if signs of wear or damage appear.
