The John Boos CDT6-K6060GBK-L Pro-Bowl Clean Dishtable is a commercial-grade stainless steel workstation specifically designed for efficient foodservice operations requiring precise corner configurations. Constructed from 16-gauge, 300 series stainless steel, this L-shaped dishtable features a 60" width from machine to corner and a 60" corner to end, optimized for high durability and corrosion resistance. Its right-to-left operation enhances workflow in tight kitchen layouts, while the 44" height accommodates various prep tasks. The unit includes a 10" high boxed backsplash with a 45° top and 2" return, ensuring food safety and spill containment. Galvanized legs with bracing and adjustable bullet feet facilitate stable installation, making this a robust choice for institutional or commercial kitchens focusing on sanitation, efficiency, and space utilization.
Top John Boos CDT6-K6060GBK-L Features
This Pro-Bowl Clean Dishtable offers essential features tailored for commercial foodservice use, including a corner design that maximizes workspace efficiency and a stainless steel top for durability. Its right-to-left operation streamlines workflow for operators, while the 16 gauge construction ensures long-term resistance to wear. The 44-inch height and 10-inch boxed backsplash facilitate ergonomic food prep and spill management, respectively. Galvanized legs with adjustable bullet feet provide stability on uneven floors, making maintenance straightforward during routine cleaning. Its NSF compliance ensures food safety standards are met in busy kitchen environments, suited for restaurant, cafeteria, or institutional settings needing reliable, corrosion-resistant equipment.
- Functionality: Corner design maximizes workspace efficiency in tight kitchens
- Durability: 16-gauge stainless steel construction ensures long-lasting performance
- Ease of Maintenance: Removable galvanized legs facilitate thorough cleaning
- Application Fit: Compatible with right-to-left kitchen workflows and prep stations
- Workflow Integration: 60" width optimizes food prep in medium-volume operations
Ideal for mid-sized foodservice operations requiring a durable, space-efficient dishtable.
John Boos CDT6-K6060GBK-L Technical Specs
The John Boos CDT6-K6060GBK-L model features a 16-gauge stainless steel top from the 300 Series, offering superior corrosion resistance and structural strength. Its dimensions include a width ranging from 49" to 60" overall, with a height of 44.06 inches, suitable for ergonomic food prep. The unit weighs approximately 205 lbs, incorporating galvanized legs with bracing and adjustable bullet feet for leveling flexibility. The boxed backsplash measures 10" high, with a 45° top design for spill containment. Powered by a non-electric setup, it meets NSF standards for food safety, with a freight class of 70, typically shipping within 2-4 weeks. Its robust construction accommodates rigorous daily use in busy commercial kitchens, including cafeteria lines, culinary prep, and catering environments.
- Electrical Requirements: None specified; designed for manual installation
- Construction & Finish: 16-gauge stainless steel top with galvanized legs
- Temperature Resistance: Suitable for standard food prep environments
- Cleaning & Maintenance: Easy cleaning of stainless surface, legs disassemble for thorough sanitation
- Usage Compatibility: Compatible with typical kitchen workflows requiring corner units
- Electrical Compatibility: No electrical connection needed
- Plumbing Needs: No direct plumbing required, but space for drainage planning
- Installation Clearance: Allow sufficient side and rear clearance for cleaning and access
- Flooring Support: Stable leveling with adjustable bullet feet necessary for uneven floors
- Ventilation: Not required; appropriate for enclosed kitchen environments
What is a commercial dishtable?
A commercial dishtable is a stainless steel work station designed for food preparation, dish stacking, or storage in professional kitchens. Typically made from durable, food-safe materials such as 16-gauge stainless steel, these units are engineered to withstand high-volume use and frequent sanitation. Installed in environments like cafeterias, restaurants, or catering operations, a dishtable such as the John Boos CDT6-K6060GBK-L facilitates efficient workflow by providing ample space, spill containment with backsplashes, and ergonomic height for staff. It is ideal for medium-volume foodservice settings requiring versatile, easy-to-maintain prep surfaces.
Top commercial dishtable for medium-volume foodservice settings
Constructed by John Boos and model CDT6-K6060GBK-L, this dishtable excels in durable, precise food prep with a corner design, suitable for restaurant and institutional kitchens. Its stainless steel surface and configuration support efficient workflows in medium-duty applications, especially during busy meal periods involving dish assembly and prep work. The right-to-left operation and 60" width make it an ideal choice for compact commercial spaces, optimizing productivity with a high-quality, maintenance-friendly build.
- Operation Type — food prep in compact commercial kitchens
- Workload Qualifier — moderate throughput and frequent sanitation
- Kitchen Type — restaurant, cafeteria, institutional dining
- Use Case — efficient dish station and food assembly
- Design — corner configuration maximizes space utilization
Why Choose John Boos CDT6-K6060GBK-L?
The John Boos CDT6-K6060GBK-L dishtable stands out with its heavy-duty 16-gauge stainless steel top, corrosion-resistant materials, and thoughtful corner design that enhances workflow efficiency. Its robust galvanized legs and adjustable feet ensure stability in demanding environments, while the 10" high backsplash simplifies spill containment. With a proven reputation for durability and sanitation, this model offers value over standard units, reducing maintenance and ensuring long-term performance in busy commercial kitchens.
- Compact Footprint: Fits tight kitchen layouts with corner design
- Material Excellence: 16-gauge stainless steel resists corrosion and damage
- Enhanced Stability: Galvanized legs with adjustable feet for uneven floors
- Workflow Optimization: Right-to-left operation maximizes space efficiency
- Food Safety: NSF compliant with spill management features
