Size to your dish machine and room; match soiled + clean to the machine's in/out sides:
| Soiled (dirty) dish table | Landing area with pre-rinse and scrap trough, feeding the machine. |
| Clean dish table | Exit side of the machine for air-drying sanitized ware. |
| Corner / L-shaped | Wraps a corner to fit the dish machine into a tight room. |
A code-correct dish room separates soiled and clean sides so dirty and sanitized ware never cross. Soiled tables slope to a scrap/pre-rinse and drain; clean tables let sanitized ware air-dry. Both are NSF stainless, sealed to the wall or spaced for cleaning.
| Model | Deep | Long | Gauge | Weight | Price |
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Tick rows to compare side-by-side · specs are from each maker where published; a blank means that field isn’t published.
Yes — separating dirty landing from clean exit is the core of dish-room hygiene and is expected on inspection. The machine sits between them.
The soiled (dirty) table — it has the pre-rinse sprayer and scrap basket/trough so heavy soil is removed before ware enters the machine.
These are sold through independent dealers — we don't sell equipment.
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