NBR Equipment CDT-72R Commercial Dish Table, 72"W, Left-to-Right, 18-Gauge 300-Series Stainless Steel, 10"H Splash, Galvanized Legs

SKU: CDT-72R
$555.40

Want to speak to an expert?

The NBR Equipment CDT-72R is an economy dish table for left-to-right operation with a clean, straight design and a 72-inch-wide stainless steel top.

  • Construction: 18-gauge 300-series stainless steel top with galvanized legs, gussets, and bracing.
  • Backsplash: 10-inch backsplash with a 45-degree top, 2-inch return, and 1/2-inch turned-down rear lip.
  • Edges: Rolled front and side rims.
  • Base: Adjustable plastic bullet feet.
  • Overall size: 72 inches wide by 30-3/8 inches deep by 44 inches high.

Overall Dimensions:

72.0"W x 30.38"D x 44.0"H

Product Weight:

67.0 lb

Left-to-right operation

Designed for left-to-right dish table operation.

18-gauge 300-series stainless steel top

The top is specified as 18-gauge 300-series stainless steel.

10-inch backsplash

Includes a 10-inch backsplash with a 45-degree top and 2-inch return.

Galvanized base construction

Galvanized legs, gussets, and bracing provide the specified base construction.

Rolled front and side rims

Adjustable plastic bullet feet

Product type Economy dish table
Overall width 72 in
Overall depth 30-3/8 in
Overall height 44 in
Operation Left to right
Top material 18-gauge 300-series stainless steel
Backsplash height 10 in
Backsplash top angle 45°
Backsplash return 2 in
Rear lip 1/2 in turned down
Legs Galvanized
Feet Adjustable plastic bullet feet
Front and side rims Rolled
Certification NSF

Frequently Asked Questions

The CDT-72R is designed for left-to-right operation.
The overall dimensions are 72 inches wide by 30-3/8 inches deep by 44 inches high.
The top is 18-gauge 300-series stainless steel.
It has a 10-inch backsplash with a 45-degree top and a 2-inch return, plus a 1/2-inch turned-down rear lip.
It has galvanized legs and adjustable plastic bullet feet.

Need Help Deciding?

Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.