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Guide to Warewashing & Janitorial Equipment
The Central Role of Dish Tables
Dish tables are far more than just flat surfaces — they are operational workstations. Whether
for soaking pans, scraping plates, staging dishracks, or drying clean glassware, these tables
facilitate the core actions of warewashing. Soiled dish tables are typically located adjacent
to the dishmachine’s infeed and are equipped with pre-rinse faucets, scrap sinks, and sorting
areas. Clean dish tables are placed at the exit end, where racks can air dry before staff sort
and store the dishes.
The sizing and design of these tables must match the volume of ware being processed. A
40-seat bistro with two turns per night may only require a compact soiled table and drying
shelf. A 250-seat banquet facility with three turns per day may need large corner tabling with
multiple staging zones and dedicated potwashing areas. All tables should be constructed of
commercial-grade stainless steel, with coved corners for ease of cleaning and undershelves
or overshelves for storage.
The height and width of dish tables are also critical. Tables should be mounted at ergonomic
heights — typically 34 to 36 inches — to reduce bending, lifting, and twisting, which can lead
to fatigue or injury. There should be enough working space between tables and adjacent
walls or fixtures to allow smooth movement and cart access. Ideally, a dish table should
provide enough space for pre-sorting (glassware vs. plateware), soaking, and rack staging
without creating a bottleneck.
2. Drainage & Plumbing Requirements – The Unseen Infrastructure
Proper drainage is essential — not only for workflow but to remain in compliance with
provincial and municipal building codes. A dishroom requires adequate water supply
and drainage systems. Commercial dishmachines, pre-rinse units, mop sinks, and
handwashing stations must be plumbed correctly and in accordance with provincial
regulations. In Ontario, for example, the Building Code Act and its associated regulations
mandate that dishroom plumbing be equipped with backflow prevention devices, such as
vacuum breakers or air gaps, to prevent contamination of the potable water supply.
The placement of dish tables must take into account proximity to floor drains or wall
drains, which must be sloped correctly to avoid standing water. In high-volume kitchens,
multiple floor sinks or trench drains may be required.
Booster heaters — whether internal to the dishmachine or external — must be positioned
with adequate clearance and must also be protected from splash zones. Water pressure
is another consideration that can be overlooked. Most commercial dishmachines and
pre-rinse units require water pressure in the 15–25 PSI range to operate effectively.
Insufficient pressure leads to incomplete rinsing and longer wash cycles; too much
pressure can damage spray arms, valves, or gaskets.