Tarrison - 60" x 30" Left-to-Right Operation Soiled Dish Table With Two Compartment - TA-SPDT260L-Kit

The Tarrison 60" x 30" Left-to-Right Operation Soiled Dish Table with Two Compartments is a highly functional and durable solution for commercial kitchens looking to streamline their dishwashing process. Designed to efficiently handle soiled dishes, this table features two compartments for pre-rinsing and soaking, ensuring a smooth transition to the dishwashing area while maintaining cleanliness and organization.

Key Features:

• Left-to-Right Operation: Optimized for kitchens where dishwashing workflows move from left to right, improving efficiency and minimizing congestion.
  
• Two Spacious Compartments: Equipped with two deep sink compartments, allowing for easy pre-rinsing, soaking, and separation of dishware before entering the washing station.
  
• Durable Stainless Steel Construction: Crafted from high-quality stainless steel for maximum durability, corrosion resistance, and easy maintenance, ensuring longevity in demanding commercial environments.
  
• Spacious 60" x 30" Work Surface: Provides ample space for stacking and organizing soiled dishes, preventing clutter and improving workflow.
  
• Easy-to-Clean & Hygienic Design :The smooth, non-porous stainless steel surface allows for quick sanitation, ensuring compliance with food safety and hygiene regulations.
  
• Integrated Drainage System: Efficiently directs excess water away from the work area, preventing pooling and keeping the kitchen safe and dry.
  
• Sturdy Galvanized Steel Legs & Cross Bracing: Reinforced legs and cross bracing provide exceptional stability and support, even when handling heavy dish loads.
  

The Tarrison 60" x 30" Left-to-Right Operation Soiled Dish Table with Two Compartments is an essential addition to any commercial kitchen, enhancing efficiency and organization while ensuring a clean and hygienic dishwashing process. Its durable construction and practical design make it a valuable investment for restaurants, hotels, and institutional foodservice operations.