The Winholt SDT-16-I-108R Island Dishtable Soiled Right-left Operation is a commercial-grade stainless steel dishtable designed for efficient handling of soiled dishware in high-demand foodservice environments. Crafted from durable 16-gauge 300 series stainless steel, this unit features a 16/304 stainless steel top that supports heavy use. Its structural layout includes a 59" machine-to-corner section and a 108" corner-to-end configuration, optimized for streamlined workflow. The 20"W x 20"D x 8" deep pre-rinse sink with eight-inch punch hole faucet holes and a five-inch splash height backsplash integrates seamlessly into busy dishwashing stations. The unit's right-to-left operation facilitates ergonomic loading and unloading, ensuring efficiency in fast-paced commercial kitchens or dining operations. Precise construction details, including rolled free edges and stainless steel tubular legs with bullet-clad feet, contribute to longevity and ease of maintenance. Overall, this island dishtable balances robustness, functional design, and precise specifications suitable for restaurant, cafeteria, or institutional use.
Winholt SDT-16-I-108R Features
Designed to meet demanding dishwashing workflows, this soiled dishtable offers high durability thanks to 16-gauge stainless steel. Its right-left operation enhances ergonomic efficiency in compact and large-scale kitchens. Features include a stainless steel pre-rinse sink for optimized cleaning, integrated faucet holes for easy setup, and a splash height of 5 inches for splash containment. The unit’s stainless steel legs promote stability, while the rolled edges facilitate safe handling and cleaning, making it suitable for high-volume dish stations. The design supports seamless integration with existing dishwashing equipment, improving workflow continuity for mid-volume foodservice operations.
- Functionality: Optimized for soiled dish management with pre-rinse sink
- Durability: Constructed from 16 gauge stainless steel, resistant to corrosion
- Ease of Maintenance: Rolled edges simplify cleaning and reduce residue buildup
- Workplace Fit: Fits seamlessly into busy restaurant and institutional kitchens
- Workflow Integration: Designed for efficient right-left operations in dish stations
Ideal for moderate throughput dishwashing needs in commercial foodservice settings
Winholt SDT-16-I-108R Technical Specs
The Winholt SDT-16-I-108R dishtable features a robust construction with a 37-inch height and a width ranging from 97 to 108 inches at the end, tailored for versatile kitchen layouts. Its stainless steel top is fabricated from 16-gauge, 300 series, corrosion-resistant material, suitable for intensive dish handling. The unit includes a 20-inch wide by 20-inch deep pre-rinse sink with eight-inch faucet hole spacing, complemented by a splash height of five inches to contain splashes and spills. Powered by stainless steel legs with bullet clad feet, it offers stability and ease of cleaning. The dishtable is designed for right-to-left operation, enhancing ergonomic workflows, and its dimensions facilitate integration into various kitchen configurations. While requiring no electrical connections or refrigeration, it supports typical dishwashing procedures, with a shipping weight appropriate for its size. Its stainless steel construction ensures long-lasting sanitation and compliance with food safety standards. The unit operates efficiently within standard kitchen temperature ranges, with a corrosion-resistant, food-safe surface that simplifies routine cleaning and maintenance.
- Dimensions: Width 97-108 inches, Height 37 inches, Depth 20 inches
- Material: 16 Gauge stainless steel, 300 Series
- Sink Size: 20"W x 20"D with 8" faucet holes
- Construction: Stainless steel legs with bullet-clad feet for stability
- Operation: Right to left workflow facilitates ergonomic dish handling
What is a commercial dishtable?
A commercial dishtable is a specialized foodservice workstation designed for handling dirty dishware, equipped with durable stainless steel surfaces and integrated sinks for pre-rinsing or washing. These units, such as the Winholt SDT-16-I-108R, are installed in dishwashing stations of restaurants, cafeterias, and institutional kitchens to improve workflow efficiency and sanitation. Typically built with corrosion-resistant materials, they support heavy daily use, with features tailored for high-volume dish handling and ergonomic operation, especially in busy foodservice environments. The SDT-16-I-108R model offers an L-shaped, right-left configuration with pre-rinse capability, making it suitable for mid-volume applications in commercial kitchens, supporting seamless dishware management from soiled to clean stages.
Top Commercial Dishwashers for Moderate Foodservice Workloads
Built with high-quality stainless steel and designed for efficient soiled dish management, the Winholt SDT-16-I-108R excels in mid-volume restaurant and institutional environments with right-left workflow operation. Brand-specific for durability and functional precision, it is ideal for busy dish stations requiring reliable assembly and sanitation.
- Operation type — ideal for moderate dishwashing workflows
- Kitchen setting — suitable for compact commercial spaces
- Foodservice category — suited for schools and cafeterias
- Workload qualifier — supports moderate throughput
- Use case — streamlines manual dish handling in busy kitchens
Why Choose Winholt SDT-16-I-108R
Compared to similar dishtable models, the Winholt SDT-16-I-108R offers robust 16-gauge stainless steel construction, a versatile right-left operation layout, and a pre-rinse sink integrated for efficient dish processing. Its durable frame, corrosion resistance, and ergonomic design improve operational flow and sanitation standards in demanding foodservice environments.
- Self-contained design: No external plumbing required for quick installation
- Chewable ice compatible: Not applicable, optimized for dishware, not ice
- Compact footprint: Fits efficiently into various kitchen layouts
- Restaurant-ready: Built from commercial-grade stainless steel for longevity
- Operational efficiency: Right-left workflow accelerates dish handling
