The John Boos CDT6-S84GBK-R Pro-Bowl Clean Dishtable features a durable straight design tailored for high-traffic commercial kitchens. Crafted with a 16-gauge 300 series stainless steel top, this 84-inch wide, 30-inch deep, and 44-inch tall unit provides an optimized workspace for dish handling and prep. Its left-to-right operation, 10-inch boxed backsplash with 45° and 2-inch return, and a 2-1/4-inch rolled edge facilitate efficient workflow and sanitation, making it ideal for busy restaurant environments and institutional foodservice settings. Its galvanized legs with bracing and adjustable bullet feet ensure stability and ease of leveling, while NSF compliance confirms suitability for sanitary food prep operations.
John Boos CDT6-S84GBK-R Features
The Pro-Bowl Clean Dishtable with straight design is engineered for heavy-duty commercial dish processing and prepping. Its 16 gauge stainless steel surface offers superior durability and corrosion resistance, while its left-to-right operation enhances ergonomic workflow. The unit’s 10-inch boxed backsplash protects walls from splashes, and the 2-1/4-inch rolled edge facilitates easy cleaning. Galvanized legs with adjustable bullet feet support sturdy installation, accommodating uneven floor surfaces. The overall dimensions of 84"W x 30"D x 44"H ensure ample workspace in compact commercial kitchens and foodservice lines. Its NSF approval supports sanitation and safety standards in professional environments.
- Superior durability: 16 gauge stainless steel top withstands frequent cleaning.
- Optimized workflow: Left-to-right operation improves kitchen efficiency.
- Enhanced sanitation: 10" splash backsplash reduces wall contamination cleanup.
- Durable construction: Galvanized legs with adjustable bullets ensure stability.
- Easy maintenance: Rolled edge simplifies cleaning around edges.
Designed for foodservice environments requiring robust, easy-to-maintain dish dishtable solutions.
John Boos CDT6-S84GBK-R Technical Specs
The John Boos CDT6-S84GBK-R dishtable operates with a standard 115V, 60Hz electrical supply, though it does not require electrical connections for its primary functions. Its stainless steel top, composed of 16-gauge 300 series material, offers excellent corrosion resistance and ease of cleaning. The unit weighs 104 lbs, with a shipping weight that includes packaging materials. Construction includes galvanized legs with adjustable bullet feet, providing stability and leveling capability. The 10" splash height and overall dimensions of 84"W x 30"D x 44"H make it suitable for mid-volume dish processing, supporting continuous workflow. Its NSF approval signifies compliance with sanitation standards, and the unit is designed for straightforward disassembly for cleaning and maintenance. The maximum operating temperature aligns with standard kitchen hygiene protocols, and the unit’s finish is stainless steel, available in a sleek, easy-to-clean surface.
- Electrical requirements: Standard 115V, 60Hz AC power supply (not electrified).
- Construction & finish: 16 gauge stainless steel, NSF approved, durable and easy to sanitize.
- Dimensions: 84" W x 30" D x 44" H; weighs 104 lbs.
- Support features: Galvanized adjustable legs for stability on uneven floors.
- Operational capacity: Supports medium throughput dish handling in commercial kitchens.
- Electrical Connection: Ensure compatible power outlet for troubleshooting and installation.
- Ventilation & clearance: Adequate airflow around the unit for safe operation.
- Drainage setup: Plan for drainage considerations if installed with plumbing accessories.
- Maintenance access: Disassemble for cleaning or repairs using the unit’s design features.
- Workplace compatibility: Fits within 84” width spaces for efficient kitchen layouts.
What is a commercial dishtable?
A commercial dishtable is a heavy-duty work surface used in foodservice environments to handle dishwashing, prep, or holding activities. Made typically from stainless steel for durability and sanitation, dishtables like the John Boos CDT6-S84GBK-R support high-volume throughput. They often feature splash backs and rounded edges for safety and sanitation, installed in dishwashing stations, prep lines, or behind dishrooms. Suitable for restaurant kitchens, cafeterias, and institutional food prep areas, these units are designed for efficiency, sanitation compliance, and ease of maintenance, enabling smooth workflow in high-demand foodservice operations.
Top Commercial Dishtables for Foodservice Settings
The John Boos CDT6-S84GBK-R excels in foodservice environments requiring robust and sanitary dish handling solutions, supporting consistent workflow in medium-volume restaurant and institutional kitchens. Crafted for durable performance and easy cleaning, it’s ideal for prep areas and dish stations needing reliable, restaurant-ready dishtable operation.
- Operation type — suitable for dishwashing stations and prep lines
- Kitchen setting — ideal for compact commercial spaces
- Foodservice category — designed for restaurant and cafeteria use
- Workload qualifier — supports moderate throughput operations
- Use case — optimized for dish processing and sanitation workflows
Why Choose John Boos CDT6-S84GBK-R
The John Boos CDT6-S84GBK-R dishtable stands out with its durable 16-gauge stainless steel top, galvanized stable legs, and efficient straight design tailored for commercial dish handling. Its NSF approval, splashback protection, and ease of maintenance provide operational advantages over competing models, supporting sanitation and workflow efficiency in demanding foodservice environments.
- Broader surface area at 84 inches for batch processing
- Heavy-duty stainless steel construction resists corrosion and impacts
- Galvanized adjustable legs ensure stability on uneven floors
- Includes comprehensive splash protection for sanitary wall surfaces
- Optimized for medium-volume dish and prep workflows in professional kitchens
