Commonly Asked Questions About Dishtables
Commercial kitchen daily activities feature a constant cycle of turning dirty wares into clean wares for repeat use. This involves a commercial dishwasher & the important piece we call dishtables. However, dishtables are not such a cut & dry thing. There are many variations & this can lead to some confusion. We are here to clear up any questions you have.
In this article, we’ll give 5 of the most common questions asked about dishtables & give our answers to guide you. Question #1 is coming right up.
1. Soiled Dishtables vs. Clean Dishtables – What’s the Difference?
There is a gigantic difference that must be understood before considering these tables for your operation.
In the realm of dishtables, there are two types that exist: soiled & clean. Soiled dishtables collect dirty dishes & organize them for washing. A clean dishtable is where dishes are placed after they are cleaned until they are moved away. Even though they may look similar to the naked eye, soiled dishtables tend to have some sort of built-in sink (for scrap chute) for pre-rinse activities.
2. OK, But Do I Really Need Both Types?
The short answer (& the only answer) is yes. This is because both types serve completely different roles & they must be independent from each other. Why?
You simply cannot place dirty wares on both tables because of the risk of cross contaminaiton. Restaurant safety & hygiene should be the #1 priority & using equipment for its intended purpose is part of that mantra. For this reason, dishtables are sold in sets so a clean & soiled dishtable can be paired & installed easily.
3. What Shapes Do They Come In?
Dishtables come in three main shapes: Straight, Island & Corner.
Straight types are just how the name sounds. The overall length should be selected based on how many dishes/wares you will be dealing with.
Island dishtables are common, with one end extending out into the room to make it easy for servers to place dirty dishes.
Corner dishtables are made to fit into the corner of a room, so backsplashes are present on both sides of the dishtable.
Have a look at the three shapes below:
Another unique type called an undercounter dishtable exists for making the maximum use of space. These are mainly found in small bar, prep areas where space is tight.
4. What About the Construction? 14-Gauge or 16-Gauge?
All IMC dishtables are 100% constructed from stainless steel. There are no galvanized or plastic pieces to be found. Furthermore, all IMC dishtables have the signature raised edges to keep liquids at bay. They also have crossrails for added stability. Lastly, dishtables are equipped with a backsplash to protect your walls.
Another important aspect to take into account is the operation configuration. Dishtables can be configured for left-to-right or right-to-left operation based entirely on your dish room layout.
As far as gauge is concerned, take into account how much activity the dishtables plan on seeing. If you are constantly using them, 14-gauge dishtables would be the safer bet. If you are using dishtables for light-moderate use, 16-gauge dishtables should suffice.
5. What are the most important accessories?
Dishtables can be equipped with a plethora of options. In fact, they are some of the most customizable pieces of equipment in the IMC catalog.
The most important & useful accessory for your dishtable is a pre-rinse faucet. This enables you to easily wash off the sticky, solid particles from dirty dishes while using your soiled dishtable.
A scrap basket is also useful for capturing medium-large sized particles & prevents clogs in your drain. Another vital accessory is a wall mounted rack shelf, which keeps your dishes organized & tidy during use.
There are also variations on the actual construction of the dishtable such as cutouts or cutting boards that may be useful based on your application.
Dishtables play a key role in making your dishwashing operations as smooth as possible. Remember to envision your wash room layout & pair up your dishtables for the best configuration. To learn more about IMC’s dishtables, click here.