The John Boos SDT6-K60108GBK-L Pro-Bowl Soiled Dishtable features an L-shaped design optimized for commercial kitchens and foodservice environments. Crafted from durable 16-gauge stainless steel within the 300 Series, it offers precise dimensions, including a 60" machine to corner segment and a 108" corner to end length. The unit incorporates a 20" W x 20" D x 8" deep pre-rinse sink and a 44.06" height structure, designed to enhance workflow efficiency in high-demand institutional or restaurant settings. Its corner configuration and left-to-right operation streamline manual dish handling, while galvanized legs with adjustable feet ensure stability and ergonomic usability. This model is engineered for robust performance and ease of maintenance, ideal for applications requiring sustained sanitation and durability.
Top John Boos SDT6-K60108GBK-L Features
The John Boos SDT6-K60108GBK-L Soiled Dishtable’s technical features cater to commercial foodservice buyers seeking reliable and hygienic dish handling solutions. It integrates a 20" pre-rinse sink, NSF approval, galvanized legs, and a stainless steel top for durability. Its corner design and 10" splash height facilitate effective workflow, while the 16 gauge stainless construction withstands rigorous daily use. Designed for left-to-right operation, it supports efficient cleaning routines and ergonomic access in busy kitchen environments.
- Pro-Bowl soiled dishtable with corner configuration for space efficiency
- Constructed with durable 16 gauge stainless steel for longevity
- Galvanized legs with adjustable bullet feet for stability
- Includes a pre-rinse sink bowl with specific dimensions for quick cleaning
- Designed for high durability and ease of maintenance in busy kitchens
Ideal for mid-volume restaurant dishwashing stations or institutional kitchens requiring efficient soiled dish handling.
John Boos SDT6-K60108GBK-L Technical Specs
The John Boos SDT6-K60108GBK-L dishtable operates with a standard electrical configuration suitable for typical kitchen installations, featuring a 115V voltage, 60Hz frequency, single-phase setup, and consumes approximately 2-1/4 amps for operation. Its construction uses 16 gauge stainless steel, ensuring durability against daily wear, with a sleek finish that supports sanitation efforts. The unit's dimensions cover a width range of 97" to 108" end-to-corner and 49" to 60" from machine to corner, with a height of 44.06". Weighing 285 pounds, it is built with galvanized legs that include adjustable bullet feet for stability. The unit’s NSF approval confirms compliance with food safety standards, and its splash height is 10" to contain splashes effectively during use. Maintenance involves routine cleaning with non-abrasive cleaners, and disassembly is straightforward for sanitation or repair. It is suitable for installations requiring a corner design, with a freight class of 70 and a shipping timeline typically of 2-4 weeks. Additional installation considerations include adequate clearance for airflow and drainage setup, especially given its NSF-approved stainless steel finish.
- Electrical Requirements: 115V, 60Hz, single-phase, 2-1/4A draw
- Construction & Finish: 16 gauge stainless steel, NSF approved, Stainless Series 300
- Dimensions: Width 97-108" end-to-corner, 49-60" machine to corner, height 44.06"
- Weight: 285 lbs, galvanized legs with adjustable bullet feet
- Splash Height: 10" splash for containment
- Usage Compatibility: Suitable with water supply, drainage, and sanitation routines in commercial kitchens
What is a commercial dishtable?
A commercial dishtable is a specialized stainless steel surface designed for efficient soiled dish handling and pre-cleaning in professional foodservice environments. Typically installed in dishwashing stations, these units feature configurations such as corner or linear layouts, with integrated sinks, splash guards, and durable materials to withstand high-volume usage. The John Boos SDT6-K60108GBK-L model, a Pro-Bowl soiled dishtable, offers a left-to-right operation with a corner design that optimizes space and workflow for busy kitchens. Its robust construction, including a 16 gauge stainless steel top and galvanized legs, makes it suitable for institutional and restaurant applications, supporting hygienic sanitation and operational efficiency in medium-volume foodservice settings.
Top commercial dishwashing equipment for foodservice environments
The John Boos SDT6-K60108GBK-L prepares medium-volume kitchens for reliable dish handling with a durable, NSF-approved stainless steel build. Its corner operation enhances workflow efficiency in restaurant-ready foodservice settings, ensuring stable, sanitary performance through robust construction and ergonomic design.
- Operation Type — optimized for dishwashing stations in busy kitchens
- Kitchen Setting — ideal for compact commercial spaces and institutional kitchens
- Foodservice Category — suited for restaurant, cafeteria, and healthcare environments
- Workload Qualification — supports moderate throughput dish handling
- Use Case — streamlines soiled dish processing and pre-rinsing tasks
Why Choose John Boos SDT6-K60108GBK-L?
Built with commercial-grade stainless steel and galvanized legs, the John Boos SDT6-K60108GBK-L distinguishes itself through its durable construction, efficient corner design, and NSF approval. Its ergonomic layout enhances workflow and sanitation, supporting high operational standards beyond typical dish tables. Compared to competitors, this model offers precise dimensions, a robust stainless finish, and ease of maintenance for consistent performance in demanding foodservice environments.
- Compact footprint with a corner layout maximizes space utilization
- Stainless steel construction ensures long-term durability and sanitation
- Galvanized legs with adjustable feet for stability on uneven floors
- Includes a pre-rinse sink bowl designed for quick cleaning
- Engineered for reliable performance in high-demand kitchens
