The John Boos JDTC-20-36R-X Dishtable with a clean, straight design is a commercial-grade stainless steel work surface designed specifically for foodservice environments requiring precise sanitation and durability. Featuring a 16-gauge 300 series stainless steel top, this left-to-right operation dishtable measures 36 inches in width, 30 inches in depth, and stands at 44 inches in height. It includes a 10-inch boxed splash backsplash with a 45° angled top and a 2-inch return for spill containment, plus rolled front and side rims to enhance safety and ease cleaning. Constructed with stainless steel legs, adjustable bracing, and bullet feet, the unit ensures stability under demanding kitchen workflows. Its robust build, NSF certification, and tailored dimensions make it ideal for high-demand commercial kitchens, restaurants, and institutional foodservice operations seeking reliable, easy-to-maintain surfaces for food prep and dish handling.
John Boos JDTC-20-36R-X Features
This dishtable offers a durable 16-gauge stainless steel top optimized for left-to-right workflow, with a splash height of 10 inches for spill control. Its straight design facilitates seamless integration into food prep stations, while stainless steel legs and adjustable bracing simplify installation and maintenance. Perfect for medium-volume kitchen operations, it supports efficient workflow with its precise dimensions and splashproof features. Designed for ease of cleaning and longevity, it withstands frequent use in busy commercial settings.
- Functionality: Designed for left-to-right dish handling and prep flows
- Durability: Heavy-duty 16-gauge stainless steel construction
- Ease of Maintenance: Rolled rims and smooth surface simplify cleaning
- Workplace Integration: Fits seamlessly into standard 36"W foodservice stations
- Workflow Efficiency: 44-inch height optimizes ergonomic user access
Best suited for moderate throughput kitchens requiring reliable surface durability and spill containment.
John Boos JDTC-20-36R-X Technical Specs
The JDTC-20-36R-X dishtable is built with a 16-gauge, 300 series stainless steel top, and measures 36 inches wide by 30 inches deep with an overall height of approximately 44 inches. It operates with a standard NSF certification, suitable for commercial foodservice standards, and features stainless steel legs with adjustable bracing and bullet feet for secure installation. The unit weighs 45 pounds and is designed to withstand operational temperatures typical in food prep environments. Its splash backsplash extends 10 inches in height for spill management, with a 45° top edge and 2-inch return to contain liquids. Maintenance involves routine cleaning with stainless steel-safe solutions; disassembly is straightforward for thorough sanitation. Dimensions are precisely curated for seamless integration into standard kitchen layouts, and its durable materials ensure long-term service life.
- Dimensions: 36"W x 30"D x 44"H
- Material: 16-gauge stainless steel, 300 Series
- Weight: 45 lbs
- Construction: Commercial-grade stainless steel with rolled rims
- Finish: Satin stainless finish suitable for heavy use
- Temperature Tolerance: Handles typical foodservice ambient temperatures safely
- Installation: Requires clearance for leg adjustment and cleaning access
- Certifications: NSF certified for food safety and sanitation standards
- Cleaning & Maintenance: Easy-to-clean, corrosion-resistant surface with disassembly options
What is a commercial dishtable
A commercial dishtable is a specialized stainless steel work surface designed for dish handling, non-slip placement, and food prep in high-volume foodservice settings. These units are typically installed in preparation and dishwashing stations within restaurants, cafeterias, and institutional kitchens. The John Boos JDTC-20-36R-X dishtable, with its straight design and robust construction, is engineered for medium workload environments. It supports efficient workflow and sanitation in busy kitchens, ensuring stable and durable surfaces for dish stacking, pre-rinsing, and food prep tasks.
Top Distables for Foodservice Operations in Hospitality
Built from high-quality stainless steel, the John Boos JDTC-20-36R-X is ideal for foodservice environments requiring durable work surfaces for dish handling and prep during medium workload shifts. Designed for commercial kitchens, it supports efficient workflows, simplifies cleaning, and offers precision dimensions suited for integrated food preparation stations.
- Operation type — medium-volume food prep and dish handling
- Kitchen setting — urban commercial kitchens and institutional foodservice
- Foodservice category — dishwashing and prep stations
- Workload qualifier — moderate throughput for busy kitchen environments
- Use case — reliable surface for dish stacking, rinsing, and prep
Why Choose John Boos JDTC-20-36R-X Dishtable
The John Boos JDTC-20-36R-X distinguishes itself through its robust 16-gauge stainless steel top, precise construction, and thoughtful design features like a boxed backsplash and rolled rims. Its commercial-grade durability, adjustable legs, and NSF certification enhance sanitation and operational efficiency. This dishtable’s tailored dimensions streamline integration into standard kitchen layouts, supporting consistent workflow and easy maintenance, making it a reliable choice for medium-volume foodservice operations.
- Compact footprint optimized for standard 36"W dish stations
- Heavy-duty 16-gauge stainless steel for lasting durability
- Includes 10" splash height for spill containment and safety
- Adjustable legs with stainless steel bracing for stability
- Seamless surface minimizes cleaning and sanitation time
