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Commercial Dish Tables

Most Popular

Most Popular

3 Compartment Sinks Left Drainboard
Clean Dish Tables
3 Compartment Sinks Right Drainboard
Soiled Dish Tables
Undercounter Dish Table
Undercounter Dish Tables
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Dish tables are a necessary part of all food service establishments for a quality warewashing system. Most health codes require designated locations for both clean and soiled dishes to ensure they are kept separate. When setting up your perfect dishwashing station, make sure you have convenient locations to place each kind of dish to keep your kitchen running smoothly and quickly while staying up to code.


Frequently Asked Questions About Dish Tables

What Are the Differences in Types of Dish Tables?

  • Soiled Dish Tables - fitted with a potsink and faucet holes to provide an easy pre-rinse station and ways to drain excess dirty liquids before cleaning. Some also include a place to scrape your scraps of food into to add additional convenience.
  • Clean Dish Tables - made specifically for freshly cleaned dishes, so they include a downturned edge that allows water to flow back into a sink that it sits next to. They are simple and do not include any additional features as the soiled dish tables do.
  • Undercounter Dish Tables - come in both soiled and clean varieties, and are short enough to fit behind a bar and below standard countertop height. Undercounter dishwashers can also be easily placed underneath these dish tables to provide an easy pre-rinse location for dishes going into the dishwasher.

Can I Use a Standard Worktable in Place of a Dish Table?

No, they are not interchangeable. While not all dish tables include additional features like sinks and scrap bins, they do all include rolled, raised edges for keeping water from spilling to the ground, unlike work tables which have a flat surface.