The Eagle Group CDTCIL-120-16/3 is a commercial-grade clean dishtable designed with an island configuration, measuring 120 inches from machine to corner. Crafted from 16-gauge 304 series stainless steel, this unit offers robust durability for high-frequency foodservice environments. It features a 42-1/2-inch height, an 8-inch splash guard, and raised rolled edges on the front and sides for sanitation and spill containment. The dishtable accommodates right-to-left operations and includes galvanized legs with crossbracing and adjustable metal feet for stability. Its precise dimensions and corrosion-resistant materials make it ideal for efficient workflow in commercial kitchens, such as hospital cafeterias, catering facilities, and large-volume prep stations. The unit’s technical specifications ensure reliable performance with a 30-inch working depth and NSF compliance for sanitation standards.
Top Eagle CDTCIL-120-16/3 Features
The Eagle CDTCIL-120-16/3 dishtable combines a durable 16-gauge stainless steel top with an island design, perfect for centralized food preparation. Its 109-120 inch width from machine to corner supports seamless integration into busy kitchen layouts, while galvanized legs provide stability. Designed for medium throughput kitchens, it facilitates efficient workflow with elevated spill containment and easy cleaning access. The right-to-left operation orientation enhances ergonomic efficiency, and the NSF-certified stainless surface ensures sanitary food handling. Suitable for high-traffic foodservice operations, this model optimizes space and function while maintaining superior durability and hygiene standards.
- Capacity: 120-inch long work surface suits high-volume prep areas
- Material: 16-gauge 304 stainless steel for corrosion resistance
- Design: Island shape with raised rolled edges simplifies cleaning
- Durability: Galvanized legs with crossbracing support heavy workloads
- Ease of maintenance: Smooth stainless surface with NSF compliance for sanitation
Ideal for large-scale food prep and assembly in commercial kitchens requiring durable and efficient foodservice equipment.
Technical Specs of Eagle CDTCIL-120-16/3
The Eagle CDTCIL-120-16/3 features a sturdy construction with 16-gauge, 304 series stainless steel top, measuring up to 120 inches from machine to corner, designed for efficiency in busy foodservice operations. It operates as a right-to-left model, with a height of 42-1/2 inches and an 8-inch splash height for spill management. The unit weighs approximately 231 pounds and includes galvanized legs with adjustable metal feet for leveled placement on uneven floors. Its NSF certification confirms compliance with sanitation standards, ensuring safe food handling. The dishtable is suitable for medium workloads, supporting high-volume prep in institutions like hospitals and catering kitchens. Power is not applicable, focusing instead on sturdy manual operation suitable for designated workflows. The unit’s dimensions and durable finish support seamless integration into various kitchen layouts, while easy cleaning features reduce maintenance time.
- Width (end to corner): 49\" - 60\" accommodates versatile kitchen spaces
- Material: 16 gauge stainless steel with NSF certification for safety
- Height: 42.5\" optimal for stand-up food prep tasks
- Weight: 231 lbs for solid stability in commercial environments
- Leg type: Galvanized with adjustable feet for uneven floors
- Splash height: 8 inches to contain spills effectively
- Construction: Island design with raised rolled edges for sanitation
- Operation: Right-to-left workflow support for ergonomic efficiency
What is a commercial dishtable?
A commercial dishtable is a durable, stainless steel worktable designed for food prep and dish handling in professional kitchens. These units, such as the Eagle CDTCIL-120-16/3, are built with corrosion-resistant materials, featuring expansive work surfaces and spill containment features. Installed in various kitchen configurations, including island setups, they support efficient workflow in high-demand foodservice settings, from hospitals to catering operations. Typically, they offer precise dimensions, robust construction, and sanitation compliance, making them essential components for organized, hygienic food preparation and dish assembly in busy commercial environments.
Top Foodservice Dishtables for Medium-Volume Commercial Kitchens
High-quality commercial dishtables like the Eagle CDTCIL-120-16/3 provide durable stainless steel surfaces and island configurations, perfect for medium-volume foodservice workflows. These units enhance operational efficiency, support sanitary standards, and facilitate seamless integration into diverse kitchen layouts. Designed for medium throughput environments, they deliver reliable performance for efficient food prep and dish handling.
- Operation type — optimized for medium workload kitchens
- Kitchen type — suitable for compact commercial food prep spaces
- Foodservice category — ideal for hospital and catering kitchens
- Workload qualifier — supports moderate throughput operations
- Use case — enhances workflow efficiency in large-scale food prep
Why Choose Eagle CDTCIL-120-16/3
Designed for durability and efficiency, the Eagle CDTCIL-120-16/3 dishtable offers a robust stainless steel surface with an island layout, supporting streamlined kitchen workflows. Its galvanized legs and reinforced construction ensure stability under demanding use, while the NSF certification guarantees sanitation compliance. Unlike competitors, its specific dimensions and features promote optimal space utilization and ease of maintenance, making it a superior choice for high-volume foodservice environments that demand reliability and hygiene.
- Self-contained design with corrosion-resistant stainless steel top
- Island layout enhances central workflow and team collaboration
- Robust galvanized legs with adjustable feet for stability
- Optimized for medium workloads with precise dimensions
- Enhanced spill containment with raised rolled edges
