The John Boos SDT4-K6060SBK-R Pro-Bowl Soiled Dishtable features a specialized corner design optimized for efficient workflow in commercial kitchens. As part of John Boos' durable stainless steel product lineup, this 60-inch model provides precise dimensions for seamless integration into L-shaped food preparation stations. The heavy-duty 14-gauge 300 series stainless steel top, combined with stainless steel legs and bracing, offers exceptional strength and corrosion resistance for demanding foodservice environments. Its 44-inch overall height and reinforced construction ensure longevity and reliable performance in high-use settings. The unit includes a 20"W x 20" front-to-back x 8" deep pre-rinse sink bowl, designed for effective soiled dish processing, and a 10" high boxed backsplash with a 45° top and 2" return for sanitation efficiency. Its right-to-left operation maximizes space utilization in busy commercial kitchens, making it ideal for hospitals, large cafeterias, or institutional dining services requiring rugged, precise dishwashing support.
Top John Boos SDT4-K6060SBK-R Features
The John Boos SDT4-K6060SBK-R dishtable offers a robust corner ergonomic design with a durable stainless steel surface suitable for high-volume soiled dish management. Its 14-gauge, 300 series stainless steel top ensures longevity and corrosion resistance, while the 44-inch height facilitates ergonomic operation. Engineered for L-shaped configurations, it integrates seamlessly into complex kitchen layouts, supporting efficient workflow with a 10" splash height. The pre-rinse sink bowl and splash mount faucet holes enable quick, hygienic cleaning, reducing bottlenecks during busy periods. Designed for ease of maintenance, the unit features stainless steel legs, bracing, and adjustable bullet feet for stable, customizable installation. Optimized for hospital and institutional foodservice settings, it combines durability, functionality, and space efficiency.
- Heavy-duty stainless steel top resists corrosion during frequent cleaning cycles
- Designed for right-to-left operation maximizes workspace flow in compact kitchens
- Robust 14 gauge stainless steel construction ensures durability under high use
- Includes pre-rinse sink and splash mount faucet holes for efficient dish soiling processes
- Height and bracing support stability and ergonomic operation in demanding environments
Best suited for high-capacity dishwashing and warewashing workflows in institutional or hospital foodservice facilities.
John Boos SDT4-K6060SBK-R Technical Specs
This Pro-Bowl soiled dishtable features a 49" to 60" width and a 44.06" height, constructed from 14-gauge, 300-series stainless steel with a polished finish. It operates with a right-to-left flow, supported by stainless steel legs, bracing, and adjustable bullet feet for stable installation. The unit's total weight is approximately 225 lbs, ensuring durability in commercial use. The unit includes a 20"W x 20" front-to-back x 8" deep sink bowl and a 10" high boxed splash backsplash with a 45° top and 2" return for sanitation efficiency. It is NSF certified, featuring a 10" splash height, and measures between 49" - 60" in width (end to corner) and identical dimensions for corner to end. Designed for ease of cleaning, its top surface supports high-volume workflows, with a focus on longevity and operator safety. Standard accessories include faucet holes with 8" centers. The unit is shipped typically within 2-4 weeks and is intended for use in busy institutional and hospital foodservice environments.
- Electrical requirements: Not applicable, designed for plumbing connections
- Construction & finish: 14 gauge stainless steel, polished surface
- Dimensions: Width (end-corner): 49"-60", Depth: 20", Height: 44.06"
- Weight: 225 lbs, built for durability in high-use facilities
- Storage & maintenance: Disassemblable for cleaning, with adjustable feet for leveling
- Reinforced stainless steel top supports frequent cleaning and heavyware handling
What is a commercial dishtable?
A commercial dishtable is a specialized stainless steel workstation designed for the handling and processing of soiled dishware in high-volume foodservice settings. It typically features durable, corrosion-resistant surfaces, integrated sinks, splash backs, and space-efficient layouts, such as corner or L-shaped configurations. The John Boos SDT4-K6060SBK-R Pro-Bowl Soiled Dishtable is installed in institutional kitchens, hospitals, and cafeteria environments; it provides a robust platform for managing dishwashing workflows, supporting efficient sanitation and warewashing operations in mid- to high-volume facilities.
Top dish washing station for hospital and institutional foodservice
Designed for high-demand foodservice settings, the John Boos SDT4-K6060SBK-R offers a sturdy stainless steel construction with an ergonomic right-to-left workflow, ideal for hospital kitchens and large cafeterias needing reliable warewashing support. The unit ensures precision sanitation and efficiency in medium-volume operations, with a focus on durability and seamless integration into complex kitchen layouts.
- Operation Type — suitable for institutional dishwashing workflows
- Kitchen Setting — ideal for medium-volume cafeterias and hospitals
- Foodservice Category— designed for warewashing and soiled dish management
- Workload Qualifier — supports moderate throughput during peak hours
- Use Case — facilitates effective pre-rinse and ware sanitation processes
Why Choose John Boos SDT4-K6060SBK-R?
The John Boos SDT4-K6060SBK-R stands out with its premium 14-gauge stainless steel construction, corner design integration, and reliable performance for busy institutional kitchens. Its durable materials, ergonomic layout, and comprehensive features enhance workflow efficiency and sanitation standards. The unit’s design minimizes maintenance time while maximizing operational longevity, setting it apart from similar dishtables with its toughness and precise fit for demanding foodservice environments.
- Built with 14-gauge stainless steel for superior durability
- Corner design optimizes space utilization in compact kitchens
- Right-to-left operation streamlines dish processing workflows
- Includes pre-rinse bowl and splash mount faucet for sanitation
- Supports long-term use in high-volume institutional settings
