John Boos CDT6-K6096GBK-L 60 Inch Pro-Bowl Clean Dishtable Corner Design

The John Boos CDT6-K6096GBK-L Pro-Bowl Clean Dishtable is a commercial-grade foodservice equipment piece designed for precise workflow integration in busy kitchens. This 60-inch machine-to-corner dishtable features a durable 16-gauge stainless steel top, an L-shaped right-to-left configuration, and a 44-inch height. Its corner design maximizes workspace efficiency while facilitating streamlined dish handling. Crafted with galvanized legs, bracing, and adjustable bullet feet, this model ensures stability and ease of maintenance. Ideal for high-volume restaurant, cafeteria, or catering operations, it provides a robust surface capable of withstanding rigorous daily use, with a 10-inch splash backsplash and a 2-inch return for comprehensive protection and containment during dishwashing and prep tasks.

Top John Boos CDT6-K6096GBK-L Features

The John Boos CDT6-K6096GBK-L dishtable offers a reliable, stainless-steel work surface with a corner design tailored for efficient dishwashing workflows in commercial kitchens. Its durable construction, including 16 gauge stainless steel, provides long-term resistance to corrosion and impact. The adjustable bullet feet and galvanized legs enable easy leveling and stability on uneven floors, while the 10" boxed backsplash and 2" return enhance sanitation and spill management. The right-to-left operation fosters ergonomic access, supporting high-volume throughput. Designed for seamless integration into dishwashing stations, it improves operational efficiency with its optimized layout and sturdy build.

• Precise 60" machine-to-corner width for optimized workspace integration
• Constructed with 16 gauge stainless steel for durability and corrosion resistance
• Galvanized legs and adjustable bullet feet for stability and easy leveling
• Includes a 10" boxed backsplash and 2" return for effective spill containment
• Right-to-left operation supports ergonomic workflow in busy kitchens

Designed for commercial dishwashing and food prep workflows requiring durable, efficient dishtable solutions.

John Boos CDT6-K6096GBK-L Technical Specs

The John Boos CDT6-K6096GBK-L dishtable features a 16-gauge stainless steel top with a width ranging from 49" to 60" and a total length spanning 85" to 96" including the corner. It operates with Galvanized Legs for stability and has a height of 44.06 inches suitable for ergonomic use in high-volume kitchens. The unit weighs approximately 260 lbs, emphasizing its solid build quality. It is NSF certified for commercial foodservice environments. Its construction ensures resistance to temperatures up to operating ranges typical of dishroom and prep applications. The unit features a 10-inch splash height and a corrosion-resistant stainless steel finish, optimized for ease of cleaning and long-term durability. Designed with a corner shape for efficient workspace utilization, it supports intensive daily dishwashing operations, and its fixed configuration is intended for installation against walls or in corner setups. It ships within a typical lead time of 2-4 weeks, with optional handling and shipping costs applicable.

• Electrical Requirements: Not applicable (manual operation)
• Construction & Finish: 16 gauge stainless steel with corrosion-resistant finish
• Dimensions: Width (end to corner): 85" - 96", Height: 44.06", Weight: 260 lbs
• Cooling Method: Not applicable
• Certification: NSF listed for commercial use
• Splash Height: 10" splash backsplash with 2" return

• Ensure proper clearance for airflow and maintenance access
• Install against a wall or in a corner for optimal space utilization
• Use adjustable bullet feet for stability on uneven floors
• Maintenance includes regular cleaning with approved stainless-steel cleaners
• Connect drainage or water supply if integrated with other fixtures

What is a commercial dishtable?

A commercial dishtable is a specialized kitchen fixture designed for dishwashing, prep, and stacking operations in high-volume foodservice settings. It provides a durable, NSF-listed stainless steel surface with configurations like corner or straight layouts to optimize workflow efficiency. The John Boos CDT6-K6096GBK-L dishtable, in particular, serves as an essential component in dishroom stations, combining robust construction with ergonomic design, making it suitable for restaurants, cafeterias, and catering kitchens where high throughput and sanitation are critical.

Top Commercial Dishtables for High-Volume Foodservice Settings

Built with high-grade stainless steel and tailored for intensive dishwashing workflows, the John Boos CDT6-K6096GBK-L dishtable offers a robust, dedicated workspace. Its corner design maximizes kitchen footprint efficiency, ideal for busy restaurant and cafeteria environments. Engineered for durability and ease of maintenance, it supports reliable operation in medium-volume foodservice applications where sanitation and workflow integration are paramount.

• Operation Type — heavy-duty dishwashing stations
• Kitchen Type — compact commercial spaces
• Foodservice Category — school cafeterias and restaurants
• Workload Qualifier — medium throughput
• Use Case — dish handling and prep surface consolidation

Why Choose John Boos CDT6-K6096GBK-L?

John Boos CDT6-K6096GBK-L stands out among commercial dishtables with its durable 16-gauge stainless steel construction and optimized corner layout. Its reinforced design, stable galvanized legs, and comprehensive spill containment features enhance sanitation and operational efficiency. This model’s precise dimensions and ergonomic operation support seamless installation in high-volume dishwashing environments, providing a reliable, restaurant-ready solution that outperforms standard models in durability and workflow ergonomics.

• Compact footprint with corner configuration for space efficiency
• Solid stainless steel top for lasting durability in commercial kitchens
• Galvanized legs and adjustable feet for stability and leveling
• Enhanced spill containment with 10" splash backsplash and return
• Right-to-left operation for ergonomic workflow in busy dish stations