The Eagle SDTCR-96-16/3 Soiled Dishtable with corner design is a commercial-grade foodservice workstation engineered for high-efficiency cleaning operations in busy kitchens. This 96-inch model features a rugged 16-gauge stainless steel top, specifically designed for durable, sanitary performance in professional environments. Its corner configuration facilitates seamless integration into kitchen layouts, optimizing workflow for dishwashing stations, with dimensions ranging from 85" to 96" in width (machine to corner). The unit includes a 30" working depth, an 8" splash backsplash for spill containment, and a 20" x 20" x 5" pre-rinse sink equipped with a basket drain. Its right-to-left operation enhances ergonomic efficiency, and the galvanised legs with adjustable feet ensure stable installation on uneven surfaces. Built for rigorous dishwashing tasks, the dishtable combines robust construction with practical features for commercial kitchen use, supporting high-volume throughput and sanitation standards.
Top Eagle SDTCR-96-16/3 Features
Designed for foodservice operations requiring reliable soiled dish management, the Eagle SDTCR-96-16/3 incorporates a 16-gauge stainless steel top and corner design for enhanced durability. Its integrated pre-rinse sink with basket drain supports quick cleaning cycles, while the raised rolled edges facilitate spill containment and ease of cleaning. The unit’s right-to-left operation streamlines workflow in busy dish stations, and galvanized legs with adjustable feet promote stable setup on uneven floors. With NSF compliance, it meets rigorous sanitation requirements, making it suitable for high-volume commercial kitchens, restaurants, and institutional foodservice environments.
- High-capacity 96" size with flexible width range 85"-96"
- Constructed with durable 16-gauge 300 series stainless steel
- Galvanized legs with adjustable feet simplify leveling
- Corner design optimizes kitchen workflow and space utilization
- Includes 20" x 20" x 5" pre-rinse sink with basket drain
Ideal for high-volume dishwashing stations in commercial kitchens needing reliable, sanitary soiled dishtable solutions.
SDTCR-96-16/3 Technical Specs
The Eagle SDTCR-96-16/3 Soiled Dishtable is configured for commercial dishwashing with a focus on durability and operational efficiency. It features a 16-gauge stainless steel top from the 300 series, offering corrosion resistance and excellent strength. The unit’s dimensions provide an overall width from 85" to 96", with a height of 43.5" and a weight of approximately 200 lbs. Assembly involves galvanized legs with adjustable leveling feet, ensuring stability across varied flooring. The dishtable is designed to support high-volume throughput in busy kitchen environments, incorporating an 8" splash height for spill control. The unit’s cleaning and maintenance are streamlined by its seamless surfaces, and its NSF compliance underpins sanitation standards. Electrical requirements are not applicable, ensuring straightforward installation in diverse facility configurations. It is built for rigorous daily use, suitable for dishwashing, pre-rinsing, and sorting tasks in restaurant or institutional kitchens.
- Width (machine to corner): 85" - 96"
- Height: 43.5"
- Stainless Gauge: 16 Gauge
- Weight: 200 lbs
- Construction: 300 Series stainless steel
- Leg Type: Galvanized with adjustable feet
- NSF: Yes
- Splash Height: 8"
- Shape: Corner
- Included: Pre-rinse sink with basket drain and deck mount faucet hole
- Electrical requirements: Not applicable
- Installation clearance: Adequate space for cleaning and maintenance
- Plumbing setup: Connection for pre-rinse sink drain
- Drainage setup: Supports standard basket drain for pre-rinse
- Flooring: Level surface to accommodate galvanized adjustable legs
- Compatibility: Suitable for dishwashing, sorting, and pre-rinsing in high-volume kitchens
What is a commercial soiled dishtable?
A commercial soiled dishtable is a specialized workstation used in professional foodservice environments for sorting, pre-rinsing, and staging dirty dishware. Designed with durable materials like stainless steel, these units typically feature integrated sinks and splash guards. The Eagle SDTCR-96-16/3 is a high-capacity model installed in busy dishwashing areas of restaurants and institutional kitchens, supporting efficient workflow and sanitation for high-volume dish processing. Its corner configuration and sturdy construction make it ideal for streamlined operations in mid- to large-volume foodservice settings, ensuring rapid turnaround and compliance with hygiene standards.
Top commercial dishtables for high-volume foodservice settings
Built for efficient dishware management, the Eagle SDTCR-96-16/3 delivers a robust, corner-designed dishtable suitable for high-volume kitchens. Its stainless steel construction, corner layout, and integrated pre-rinse sink support optimized workflow and sanitation in busy restaurant or institutional environments.
- Operation Type — suitable for high-capacity dishwashing stations
- Kitchen Type — ideal for large commercial spaces
- Foodservice Category — designed for restaurant dish stations
- Workload Qualifier — supports moderate throughput demands
- Use Case — efficient pre-rinse and sorting for high-volume dish processing
Why Choose Eagle SDTCR-96-16/3?
The Eagle SDTCR-96-16/3 stands out among commercial soiled dishtables by combining heavy-duty 16-gauge stainless steel, a space-saving corner design, and durable galvanized legs with adjustable leveling feet. Its integrated pre-rinse sink enhances workflow, while NSF compliance ensures sanitation standards are met. Designed for demanding kitchen environments, this model provides reliable performance and efficient throughput, making it a superior choice over competitors with lesser construction quality or limited features.
- Built with high-grade 16-gauge stainless steel for durability
- Corner design maximizes space in compact kitchens
- Galvanized legs with adjustable feet for stable setup
- Includes pre-rinse sink with basket drain for efficiency
- Support for high-volume dishwashing workflows in demanding kitchens
