Empura Dishtables

What should you look for in dishtables?

Plan the entire dish path before selecting a table. Check whether you need a clean or soiled design, left- or right-hand drainboard, overall length, dishmachine opening, backsplash, drain connection, and space for scraping or pre-rinsing. The table should fit the machine height and rack travel direction without narrowing staff aisles.

Empura's current collection includes clean and soiled dishtables in left- and right-drainboard configurations. Listed widths run from 24 to 72 inches, depending on the type. Standard models use 16-gauge 304 stainless steel, and the collection also includes 48-, 60-, and 72-inch soiled undercounter dishtables. Current listings carry NSF certification. Empura's stainless steel worktables provide complementary prep and landing surfaces where the kitchen layout requires them.

Who uses dishtables?

• Restaurants
• Hotels
• Catering Operations
• Schools
• Healthcare Facilities
• Cafeterias
• Convenience Stores

Frequently asked questions

What is the difference between a clean and soiled dishtable?
A soiled table holds used wares before they enter the dishmachine. A clean table receives washed racks after the cycle so items can drain and move to storage.

How do I choose left- or right-hand orientation?
Stand on the operator side and map the rack's travel through the dishmachine. Choose the drainboard direction that supports a continuous dirty-to-clean path and matches the machine's connection points.

Does every commercial dishwasher need dishtables?
Not every machine uses the same arrangement. Door-type and conveyor systems commonly rely on tables, while some undercounter machines use nearby landing space. Follow the dishmachine manufacturer's layout instructions and local code.

What is an undercounter dishtable?
It is a dishtable shaped to connect with or provide landing space beside an undercounter dishmachine. Compatibility should be checked against the exact machine and installation drawing.

Why is 304 stainless steel used for dishtables?
Type 304 stainless steel provides good corrosion resistance in wet foodservice environments. Routine cleaning and correct chemical use still matter because chlorides and harsh cleaners can damage stainless steel.