John Boos JDTC-20-96R 96" Clean Dishtable w/ 16 ga Stainless Legs, L to R

KaTom #: 416-JDTC2096R • MPN: JDTC-20-96R-X
  • 416-JDTC2096R Primary Thumbnail Image

Retail Price: $1,830.00

$938.79 /Each

Ship times may vary due to supply chain constraints. Please contact our Sales Team if you need this item in a specified time frame.

Connor Antonio User Image
Ask a Foodservice Equipment Specialist

John Boos JDTC-20-96R Description

Suitable for clean dish placement, the John Boos JDTC-20-96R Pro-Bowl dishtable is made of durable 16-gauge stainless steel—the economical alternative to the thicker 14-gauge stainless steel. The dishtable's exterior is polished to a satin finish for uniformity, while its 10-inch-tall backsplash helps keep the wall behind the unit clean. All outside corners of this assembly are bull-nosed to facilitate cleaning.

  • Part of the Pro-Bowl series
  • Left to right workroom flow
  • Durable, 1 5⁄8-in. stainless steel legs
  • TIG-welded, strong stainless steel top
  • Exposed welds polished for uniform appearance
  • 1 1⁄4-in.-diameter stainless steel bracing
  • Heavy-duty stainless steel gussets
  • 1-in. galvanized bullet feet are adjustable
  • Overall dimensions: 96 in. W x 30.38 in. D x 44.06 in. H

*Image may not depict product color, inclusions or accessories.

Additional Product Information

Additional Product Information

From The Manufacturer

Pro-Bowl clean dishtable, right hand, with 16 gauge 300 series stainless steel, stainless steel legs and metal bullet feet, 96" wide

Warranty Icon
1-year Against Defects in Material & Workmanship

John Boos JDTC-20-96R Specifications

Residential Users: The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.

Warning Small Important Prop 65 information for California residents.







0 Customer Reviews
  • 5
    0
  • 4
    0
  • 3
    0
  • 2
    0
  • 1
    0

Review this product!

Relay your experience with this product to help inform other's decisions and help us continue to offer premier foodservice experiences.