Finding the right soiled dish table is crucial for any commercial kitchen's efficiency and hygiene. This guide focuses specifically on 36-inch soiled dish tables with a left-hand configuration, exploring their features, benefits, and considerations for your establishment. We'll answer common questions to help you make an informed decision.
What are the advantages of a left-handed soiled dish table?
The "handedness" of a soiled dish table refers to the placement of the drainboard or splashguard. A left-hand configuration means the drainboard or splashguard is located on the left side of the table when facing it. This is a significant advantage in kitchen layouts where workflow dictates a left-to-right movement of soiled dishes. It optimizes the efficiency of the dishwashing process by allowing for a smoother, more streamlined workflow. Employees can easily scrape and pre-wash dishes before transferring them to the dishwasher, minimizing unnecessary movement and maximizing space utilization.
What size soiled dish table is best for my kitchen?
While a 36-inch soiled dish table is a common size, the ideal size depends heavily on your kitchen's layout, volume of dishes, and the number of staff members. A 36-inch table offers a good balance between work surface and space efficiency, particularly in smaller kitchens. However, larger establishments might benefit from a wider table, potentially a 48-inch or even a 60-inch model, to accommodate higher dish volumes and multiple staff members working simultaneously. Consider the average number of dishes processed during peak hours to estimate the appropriate size.
What materials are typically used for soiled dish tables?
Soiled dish tables are typically constructed from stainless steel, known for its durability, hygiene, and resistance to corrosion and high temperatures. Stainless steel is easy to clean and sanitize, crucial in a food service environment. The gauge of the steel (thickness) is also important. Thicker gauge stainless steel offers greater durability and stability. Look for tables made from high-quality, food-grade stainless steel. Some tables may incorporate other materials, like plastic for certain components, but the main work surface should be stainless steel for optimal sanitation.
What features should I look for in a 36" soiled dish table?
Beyond the size and handedness, several features significantly enhance the functionality and lifespan of a soiled dish table:
- Adjustable Feet: These allow you to level the table on uneven floors, ensuring stability and preventing wobbling.
- Reinforced Edges: Preventing damage from impacts during heavy use.
- Integrated Drainboard: A built-in drainboard minimizes water spills and makes cleaning easier.
- Splashguard: A backsplash protects walls from splashing water and food debris.
- Under Shelf: Provides additional storage for cleaning supplies or frequently used items.
Consider these features based on your specific needs and budget.
How do I maintain a soiled dish table?
Regular cleaning and sanitation are vital for maintaining hygiene and extending the lifespan of your soiled dish table. Clean the surface regularly with a suitable disinfectant and detergent. Avoid abrasive cleaners or scouring pads that could damage the stainless steel finish. Thorough cleaning and proper sanitation practices are essential for preventing the growth of bacteria and ensuring food safety compliance.
Where can I find a 36-inch left-handed soiled dish table?
Numerous restaurant supply companies and online retailers offer a wide selection of soiled dish tables in various sizes and configurations. Researching different suppliers will allow you to compare prices, features, and warranties before making your final decision. Consider reading reviews from other users to get an idea of the quality and performance of specific models.
By carefully considering the aspects discussed above, you can choose a 36-inch left-handed soiled dish table that perfectly meets your kitchen's requirements, improving workflow, hygiene, and overall efficiency. Remember, investing in high-quality equipment contributes significantly to a smooth and successful food service operation.
