Dishtables

Dishtables come as “soiled” or “clean” models. Soiled tables feature a scrap block, small sink and faucet holes. In most commercial kitchens, there is a trash can below the scrap block, a garbage disposal attached to the sink, a pre-rinse sprayer in the faucet holes and a rack for dishes to the right of the sink. Employees scrap and rinse off dirty dishes and place them directly into the rack. Once the rack is full, it is pushed into the washer or onto the conveyor. Clean dishtables are on the other end of the machine and it is where the clean racks of dishes are kept for a little bit of air drying and to be unloaded.

Each table configuration can be on either the left- or right-hand side of the machine in order to accommodate the direction of operation for your dish room. The tables have lips that attach to the washer opening, and the table surface is stamped and slopes towards the machine. This allows water to drain into the washer and not pool up on the table and provide a breeding ground for bacteria.