Description
The Winholt CDT-16-C-48R Corner Clean Dish Table is a precision-engineered commercial dishtable designed for efficient dishwashing workflows in busy foodservice environments. This L-shaped corner unit features a 16-gauge, 304 series stainless steel top with a 49″ width from machine to corner and a 48″ corner to end, providing a durable, corrosion-resistant surface ideal for high-volume kitchen operations. Equipped with a 9″ high backsplash with a 2″ 45° wall return and 1″ up-turn, it facilitates effective splash containment and ease of cleaning, making it suitable for restaurant, cafeteria, and institutional use. Its right-left operation and tailored dimensions streamline workflow integration, supporting the handling of heavy dish loads with consistent durability and hygiene standards.
Winholt CDT-16-C-48R Features
The Winholt CDT-16-C-48R is tailored for rapid deployment in commercial foodservice operations requiring a robust corner dishwashing surface. Its 16/304 stainless steel top ensures long-term resistance to corrosion and staining, while the 9″ backsplash simplifies sanitation procedures. Designed for heavy-duty use, its stainless steel tubular legs with bullet clad feet provide stable support. The unit is optimized for busy kitchens with a 59″ machine-to-corner clearance, allowing seamless integration with other dishroom equipment. Its right-left operation enhances workflow flexibility, reducing handling time during busy service hours.
- Functionality: Precise corner-based dishwashing surface optimizes kitchen ergonomics
- Durability: 16 Gauge stainless steel top resists corrosion and impact
- Ease of Maintenance: Simple to clean with integrated splash guard and easy-access surfaces
- Workplace Fit: 48″ corner to end ensures compatibility with various kitchen layouts
- Workflow Efficiency: Right-left operation supports flexible dish processing sequences
Best suited for mid-volume restaurants or institutional kitchens seeking reliable, long-lasting dishroom solutions
Winholt CDT-16-C-48R Technical Specs
The Winholt CDT-16-C-48R is a commercial-grade corner dishtable with a 16-gauge, 304 stainless steel top designed for longevity and cleanliness. Measuring 48″ wide with a depth of 59″ and a height of 34″, it features stainless steel tubular legs equipped with bullet clad feet for stability. Its design incorporates mounting flexibility with a 37″–48″ width from machine to corner and 49″–60″ from corner to end, accommodating various kitchen layouts. The unit operates on standard commercial power requirements and weighs 60 pounds for easy installation. Its NSF approval underscores compliance with sanitation standards while its construction supports water and splash management with a 9″ backsplash and wall return. For maintenance, the stainless steel surface cleans quickly, supported by disassembly access points for thorough sanitation. Its dimensions and material grade make it ideal for high-traffic dishwashing stations in restaurants and institutional kitchens.
- Electrical Requirements: Standard commercial power, typical voltage and amperage supported
- Construction & Finish: 16-gauge stainless steel, corrosion-resistant
- Dimensions: 48″ wide x 59″ deep x 34″ high
- Weight: 60 lbs for stable installation
- Temperature Resistance: Designed for food sanitation environments with safe cleaning intervals
- Food Safety & Maintenance: Non-porous stainless surface facilitates quick sanitation; disassembly supports hygiene
- Installation Needs: Adequate clearance for drainage and airflow; mounted on stainless steel legs with stable feet
- Performance Compatibility: Suitable for dishwashing, rack loading, and tray processing in commercial kitchens
What is a commercial dishtable
A commercial dishtable is a specialized stainless steel work surface designed for dishwashing and prep tasks in foodservice settings. Typically constructed with durable materials like 16-gauge stainless steel, these units feature precise dimensions and configurations—such as corner shapes—to optimize workflow. Installed in undercounter café stations, restaurant dishrooms, or institutional kitchens, a dishtable like the Winholt CDT-16-C-48R provides a resilient platform for processing dishware, reducing handling time, and maintaining sanitation standards. Ideal for medium-volume environments, it supports efficient workflow integration and easy cleaning, ensuring high operational throughput and compliance with industry hygiene practices.
Top commercial dishtables for midsize foodservice operations
Built with heavy-duty stainless steel and designed for precise corner use, the Winholt CDT-16-C-48R supports efficient dishwashing workflows in medium-volume kitchens, ideal for restaurant and institutional needs. Its robust construction ensures longevity and sanitation in busy environments, with operation optimized for reliable performance in standard dishroom applications.
- Operation Type — suitable for medium-duty dishwashing workflows
- Kitchen Setting — ideal for compact commercial dishrooms
- Foodservice Category — suited for restaurants and institutional kitchens
- Workload Qualification — supports moderate throughput dish processing
- Use Case — enhances dish handling efficiency in high-turnover settings
Why Choose Winholt Equipment Winholt CDT-16-C-48R?
The Winholt CDT-16-C-48R dishtable distinguishes itself through its rugged 16-gauge stainless steel construction, flexible right-left operation, and tailored dimensions that maximize kitchen space utilization. Its corrosion-resistant surface and stable stainless steel legs optimize long-term durability and sanitation, facilitating quick cleaning and maintenance. These features collectively enhance operational efficiency, making it a reliable, restaurant-ready addition to busy dishroom environments.
- Designed with a compact footprint for space-efficient installation
- Self-contained construction simplifies setup and cleaning routines
- Corrosion-resistant stainless steel ensures longevity in demanding environments
- Flexible operation supports diverse dishwashing workflows
- Built for consistent performance in moderate-volume foodservice settings
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