The John Boos SDT6-I6072GBK-L Pro-Bowl Soiled Dishtable features a 60-inch island design optimized for commercial kitchens requiring durable, space-efficient solutions for dishwashing stations. Crafted from 16-gauge stainless steel within the 300 Series, this model offers corrosion resistance and long-term durability. It incorporates an integrated 20" W x 20" D x 8" deep pre-rinse sink bowl, a 10-inch high boxed backsplash with 45° and 2-inch return, and includes splash mount faucet holes with 8-inch centers. Its left-to-right operation seamlessly fits into L-shaped dishwashing workflows, ideal for mid-volume foodservice environments that demand efficient, reliable soiled dish handling. The model’s technical details make it well-suited for high-volume hospitality operations requiring precision and robustness, with a total height of 44.06 inches and an overall width range of 49 to 60 inches from machine to corner, and 61 to 72 inches from corner to end.
Top John Boos SDT6-I6072GBK-L Features
The John Boos SDT6-I6072GBK-L disperses soiled dish loads effectively with a spacious 20" x 20" pre-rinse bowl and corrosion-resistant 16-gauge stainless steel top. Designed for ease of maintenance, it employs galvanized legs with adjustable bullet feet for stability, while its stainless surface ensures durability in busy foodservice settings. The island configuration facilitates smooth workflow in L-shaped layouts, suited for commercial dish stations. Its sturdy construction and minimal upkeep optimize throughput, making it suitable for medium-volume hospitality kitchens requiring reliable sanitation solutions.
- Functionality: Efficient space utilization for soil dish management in L-shaped setups
- Durability: Constructed with corrosion-resistant 16-gauge stainless steel
- Ease of Maintenance: Galvanized legs with adjustable bullet feet simplify leveling
- Workplace Integration: Fits seamlessly into mid-volume dishwashing workflows
- Workflow Benefit: Supports organized, hygienic dish handling in commercial kitchens
Ideal for dishwashing stations in busy restaurant or cafeteria environments requiring high durability and efficient workflow.
John Boos SDT6-I6072GBK-L Technical Specs
The John Boos SDT6-I6072GBK-L is a commercial-grade soiled dishtable with a 16 gauge stainless steel top, designed for robustness and longevity. It features a left-to-right operating direction, with overall dimensions of approximately 49 to 60 inches in width (machine to corner) and 61 to 72 inches from corner to end, accommodating versatile installation options. The unit offers a height of 44.06 inches, and weighs approximately 230 lbs. It includes an integrated pre-rinse sink with an 8-inch deep bowl, suitable for heavy-duty dishwashing tasks, and hinges on galvanized legs with adjustable feet for stability. The model operates in commercial kitchen environments, offering NSF compliance and easy cleaning routines. Notably, it ships typically within 2-4 weeks, with a freight class of 70, ensuring swift, reliable delivery for efficient kitchen setup.
- Electrical Requirements: Not applicable (manual operation)
- Construction & Finish: 16-gauge stainless steel; NSF listed
- Dimensions: Width (machine - corner): 49"-60"; Width (end - corner): 61"-72"; Height: 44.06"
- Weight: 230 lbs (product only)
- Material: Commercial-grade stainless steel with galvanized legs
- Usage Compatibility: Suitable for high-volume dishwashing stations with drainage and airflow clearance
- Electrical Compatibility: Not applicable for this manual unit
- Plumbing Integration: Standard pre-rinse sink with faucet holes, drain setup required
- Ventilation Needs: Adequate airflow around the unit for sanitation
- Installation Requirements: Clearance for 16 gauge steel, stable leveling for optimal workflow
- Cleaning & Maintenance: Stainless steel surface for easy wipe-down and disassembly for deeper cleaning
What is a commercial soiled dishtable?
A commercial soiled dishtable is a piece of restaurant kitchen equipment designed to facilitate the handling of dirty dishware and utensils. Typically installed in dishwashing or prep areas, this unit provides a dedicated space for pre-rinsing, stacking, or temporarily holding soiled items. The John Boos SDT6-I6072GBK-L model, with its L-shaped island design, is ideal for mid-volume foodservice settings such as restaurants and cafeterias, aiding in streamlining workflow and maintaining sanitation standards. Its sturdy stainless steel construction and integrated pre-rinse sink make it suitable for busy culinary environments requiring reliable and durable surface areas for dish management.
Top commercial dishtables for mid-volume foodservice settings
Constructed with durable stainless steel and stainless gauge, the John Boos SDT6-I6072GBK-L offers professional-grade performance with efficient workflow integration in medium-capacity dish stations. Its island design supports seamless operation in busy restaurant kitchens, making it a key component for efficient soiled dish handling in institutional environments.
- Medium-workload operations — suitable for mid-volume kitchens
- Compact footprint — optimized for limited space layouts
- Foodservice category — ideal for restaurants, cafeterias
- Moderate throughput — supports consistent cleaning cycles
- Workflow efficiency — promotes organized dish handling processes
Why Choose John Boos SDT6-I6072GBK-L?
Designed for durability, the John Boos SDT6-I6072GBK-L dishtable distinguishes itself with a corrosion-resistant stainless steel surface, reinforced galvanized legs, and a spacious pre-rinse bowl. Its island configuration enhances ergonomic workflow and ease of cleaning, surpassing typical commercial dish tables in longevity and operational efficiency, making it a reliable choice for busy dishwashing stations seeking high-performance stainless steel equipment.
- Self-contained island setup for streamlined workflow
- Built from heavy-duty 16 gauge stainless steel for longevity
- Galvanized adjustable legs ensure stability on uneven floors
- Integral pre-rinse sink with faucet holes for ease of use
- Optimized for moderate throughput in restaurant and cafeteria kitchens
