John Boos SDT6-I60120SBK-L 60 Inch Pro-Bowl Soiled Dishtable Island Design

The John Boos SDT6-I60120SBK-L Pro-Bowl Soiled Dishtable with island design is a commercial-grade, stainless steelfoodservice equipment solution crafted for efficient dishware management in busy kitchen environments. Featuring a 60" length from machine to corner, with an additional 120" to the end, this L-shaped dishtable is optimized for smooth workflow integration. Its NSF-listed 16 gauge stainless steel construction ensures durability and easy sanitation, with a 44.06" overall height and stainless steel legs with adjustable feet for stability. The unit includes a 20" W x 20" D x 8" deep pre-rinse sink bowl, with splash mount faucet holes at 8" centers, making it suitable for heavy-duty dish processing in high-volume commercial kitchens.

Top John Boos SDT6-I60120SBK-L Features

The John Boos SDT6-I60120SBK-L Soiled Dishtable combines precise dimensions with durable stainless steel construction, enabling efficient warewashing workflows. Its island design facilitates easy access from multiple points, while the 16 gauge steel ensures longevity and resistance to corrosion. The pre-rinse sink bowl and splash mount faucet supports swift dish pre-cleaning, simplifying maintenance and workflow. Designed for moderate throughput environments, it integrates seamlessly into commercial kitchen layouts with its left-to-right operation and adaptable sizing. Ideal for dish handling stations in hospitals, large cafeterias, or high-volume restaurants.

• Functionally optimized: 60" machine to corner with 120" end extension for efficient dish flow.
• Built for durability: 16 gauge stainless steel ensures long-term resistance to wear and corrosion.
• Ease of maintenance: Commercial-grade stainless finish simplifies cleaning routines and sanitation efforts.
• Workflow integration: L-shaped island design enhances access and minimizes movement for dish assembly lines.
• Versatile operation: Left-to-right flow supports various kitchen configurations and staffing models.

Ideal for installations requiring a robust, spacious soiled dishtable with efficient workflow handling, perfect for mid-volume foodservice settings.

John Boos SDT6-I60120SBK-L Technical Specs

This Pro-Bowl Soiled Dishtable features a robust 16 gauge stainless steel surface, with dimensions ranging from 49" to 60" in width from machine to corner, and 109" to 120" from end to corner, fitting a variety of kitchen layouts. It has a total height of 44.06" and weighs approximately 300 lbs, including stainless steel legs with adjustable feet for optimal stability. The unit operates with a splash height of 10", with left-to-right flow for streamlined dish processing. Its NSF-listed construction ensures compliance with sanitation standards, while the 120" end extension provides ample workspace for busy dishwashing stations.

• Dimensions: 49" - 60" width from machine to corner, 109" - 120" end to corner
• Material: 16 gauge stainless steel with NSF listing
• Weight: 300 lbs including legs and bracing
• Construction: Stainless steel legs with adjustable bullet feet for uneven flooring
• Height: 44.06 inches for ergonomic access
• Flow direction: Left to right for seamless installation
• Additional features: 10-inch splash height for splash management and sanitation responsiveness

Electrical requirements are not specified, but the unit's design supports standard commercial plumbing and drainage setups for dishwashing operations. Maintenance involves routine cleaning with stainless-steel-compatible solutions, with disassembly simple for sink bowls and splash plates. The unit's robust construction and design make it suitable for moderate-volume warewashing in high-traffic kitchen environments.

What is a commercial dishtable?

A commercial dishtable is a stainless steel kitchen fixture designed to support dishware soiled in preparation for washing. The top surface and sink bowls are engineered for durability and sanitation, often featuring integrated accessories such as pre-rinse faucets. Installed primarily within warewashing stations in large-scale kitchens, these units facilitate efficient transfer and pre-cleaning of dirty dishes, making them ideal for mid-volume foodservice operations like hospitals or cafeteria kitchens.

Top commercial dishtables for foodservice settings

Commercial dishtables support effective warewashing workflows in busy kitchens, combining durable stainless steel build with functional design. John Boos SDT6-I60120SBK-L models are built for moderate throughput environments, featuring island configurations and integrated pre-rinse sinks. These units are suited for institutional, restaurant, or institutional foodservice applications with left-to-right operation, enhancing sanitation and operational efficiency.

• Operation type — optimized for moderate-volume dish processing
• Kitchen setting — suitable for large cafeteria or hospital kitchens
• Workload qualifier — supports balanced throughput for busy kitchens
• Use case — effective for dish pre-rinse and soiled ware handling

Why Choose John Boos SDT6-I60120SBK-L?

John Boos SDT6-I60120SBK-L offers a robust, stainless-steel construction with a spacious island design, setting it apart from competitors. Its 16 gauge stainless steel ensures long-term durability, while the integrated sink and faucet facilitate efficient dish handling. The unit’s versatile dimensions and left-to-right flow optimize workflow and sanitation, providing superior performance in busy foodservice environments.

• Extended workspace with 60" to corner and 120" end extension
• Constructed from NSF-listed 16 gauge stainless steel for longevity
• Sturdy stainless steel legs with adjustable feet for stability
• Design optimized for moderate throughput with efficient workflow
• Large pre-rinse bowl enhances warewashing speed and sanitation