Eagle SDTCIL-60-16/4 60 Inch Soiled Dishtable with Pre-Rinse Sink Stainless Steel

The Eagle SDTCIL-60-16/4 Soiled Dishtable Island Design 60" Machine To Corner is a commercial-grade foodservice preparation station engineered for efficient workflow in busy kitchens. This stainless steel dishtable features a 16-gauge, 430 series top mounted on durable galvanized legs, designed specifically for storing and pre-rinsing dirty dishware in high-throughput environments. Its unique island configuration supports optimal corner-to-end coverage, with dimensions tailored for moderate-volume operations, providing a 30" working depth and an 8" splash height for sanitation ease. The unit includes a 20" x 20" x 5" deep pre-rinse sink with basket drain and a deck-mount faucet hole, facilitating seamless dishwashing processes directly at the station. Rich in technical features, this model offers a left-to-right operation layout, ensuring ergonomic efficiency during intensive foodservice tasks.

Top Eagle SDTCIL-60-16/4 Features

Designed for commercial foodservice environments, the Eagle SDTCIL-60-16/4 dishtable provides a robust stainless steel top supported by galvanized legs, ensuring longevity in demanding conditions. It is optimized for moderate throughput kitchens, with a focus on workflow integration, sanitation, and durability. This station's island shape maximizes space utilization in corner setups, while the 8" splash height simplifies cleaning routines. The pre-rinse sink, equipped with a basket drain and faucet hole, enhances dishwashing efficiency and sanitation compliance. An adjustable foot system ensures stable installation on uneven flooring, making it suitable for various kitchen layouts.

• Width: 49" to 60" for adaptable corner configurations
• Material: 16-gauge stainless steel top resists corrosion and staining
• Design: Island layout facilitates ergonomic workflow for dishwashers
• Construction: Galvanized legs with adjustable feet support durable installation
• Maintenance: Rolled edges simplify cleaning and reduce wear points

Ideal for busy kitchen stations requiring efficient dish handling and sanitation.

SDTCIL-60-16/4 Technical Specs

The Eagle SDTCIL-60-16/4 dishtable features a 16-gauge stainless steel top in the 430 series, delivering high durability and corrosion resistance suitable for continuous use. It operates with a standard 120V electrical supply, with a typical power requirement of 549.99 USD for shipping and 75 USD handling. The unit’s dimensions measure 49" to 60" in width, with a depth of 30" and a height of 42.5", built to accommodate multiple dishes or utensils. It weighs approximately 168 lbs, ensuring a sturdy, stable installation. The construction includes NSF-approved materials, offering easy cleaning and maintenance with rolled edges for sanitary food contact surfaces. Equipped with galvanized legs, the dishtable is designed for easy disassembly and setup in a variety of kitchen settings. It features a pre-rinse sink with a 20" x 20" x 5" deep basin, ready to connect to standard plumbing and water supply systems.

• Electrical Requirements: 120V, 60Hz, standard outlet connection
• Construction & Finish: 16 Gauge stainless steel top, galvanized legs
• Dimensions: Width 49-60", Depth 30", Height 42.5"
• Weight: 168 lbs for stable countertop support
• Food Safety: NSF-approved materials facilitate sanitation and cleaning
• Installation Clearance: Sufficient space for plumbing and airflow around unit
• Usage Compatibility: Designed for direct connection to standard water supply and drainage

What is a commercial dishtable?

A commercial dishtable is a specialized prep station designed for handling, pre-rinsing, and organizing dishware in high-volume foodservice settings. It typically features stainless steel construction for durability, integrated sinks for efficient cleaning, and configurations that suit various kitchen workflows. The Eagle SDTCIL-60-16/4 exemplifies this category with its island design, substantial stainless steel surface, and built-in pre-rinse basin, making it suitable for busy restaurants and cafeteria environments where sanitation and workflow efficiency are critical. It is primarily installed in kitchens requiring moderate throughput dish management, improving operational productivity and product presentation.

Top commercial dishtables for foodservice environments

A high-quality commercial dishtable with durable construction and ergonomic design, such as the Eagle SDTCIL-60-16/4, is ideal for busy restaurant kitchens and cafeteria stations. Built to support moderate workloads, it enables streamlined dish handling and sanitation, especially in corner or island configurations, ensuring efficient workflow in demanding foodservice operations.

• Operation Type — Moderate-throughput kitchen environments
• Kitchen Type — Compact commercial spaces with corner setups
• Foodservice Category — Restaurant, cafeteria, and catering kitchens
• Workload Qualifier — Designed for high-usage but not peak-volume
• Use Case — Efficient dish pre-rinsing and organization

Why Choose Eagle SDTCIL-60-16/4?

The Eagle SDTCIL-60-16/4 dishtable offers a robust, island-style layout with a stainless steel top and galvanized legs, setting it apart from competitors by combining durability, ease of maintenance, and space efficiency. Its corner-to-end configuration optimizes workspace in busy kitchens, while the NSF approval and high-quality materials ensure sanitation and longevity, supporting consistent kitchen performance.

• Compact footprint suitable for corner kitchen setups
• Stainless steel top resists corrosion and staining for longevity
• Galvanized legs with adjustable feet simplify installation
• Integrated pre-rinse sink improves workflow efficiency
• Design enhances sanitation with rolled edges and NSF compliance