BK Resources Corner Three-Compartment Soiled Dishtable with 10" Backsplash, Left-to-Right, Stainless Steel
BK Resources Corner Three-Compartment Soiled Dishtable with 10" Backsplash, Left-to-Right, Stainless Steel
65-3/4"W x 67-1/4"D x 44"H Overall Size
A space-saving corner soiled dishtable built for efficient left-to-right dishroom workflow and durable stainless steel performance.
- Corner design maximizes dishroom space while supporting left-to-right operation.
- Three 20" x 20" x 12" compartments provide a practical multi-station layout for soiled ware handling.
- 10" backsplash helps contain splashes and protect surrounding walls.
- Built with an 18/304 stainless steel top plus stainless steel legs and side bracing for durability.
- Includes basket drains, tray guides, and a pre-rinse basket for a ready-to-use setup.
- Two sets of 8" on-center splash mount faucet holes support faucet installation.
- NSF listed for commercial sanitation requirements.
Overall Dimensions:
65.75"W x 67.25"D x 44.0"HProduct Weight:
152.0 lbCorner Design
Designed to fit into corner layouts, helping maximize usable dishroom space.
Three Compartments
Features three 20" wide x 20" front-to-back x 12" deep compartments for sorting and handling soiled ware.
Left-to-Right Operation
Configured for left-to-right workflow to match many commercial dishroom layouts.
10" Backsplash
A tall backsplash helps reduce splashback and protect adjacent surfaces.
Splash Mount Faucet Holes
Includes two sets of 8" on-center splash mount faucet holes for faucet installation.
Stainless Steel Construction
Built with an 18/304 stainless steel top, stainless steel legs, and side bracing for long-lasting use.
Included Components
Ships with three BKDR-4 basket drains, two BK-SDTS tray guides, and one BK-PRB-5 pre-rinse basket.
NSF Listed
Listed to support sanitation compliance in commercial foodservice operations.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.