BK Resources SSU6-6724 Bulk Storage Shelving - SSU6-6724
BK Resources SSU6-6724 stainless steel bulk shelving: 67"W x 24"D x 72"H, 4 adjustable shelves, durable stainless shelves & legs, adjustable bullet feet.
What our Experts Think
-
Commercial dish-line ready: 60″ wide clean-dish table designed for receiving, staging, and drying dishes, trays, or cookware.
-
Durable, sanitation-ready construction: 18‑gauge, type‑304 stainless steel top resists corrosion and is easy to clean, meeting food-service hygiene standards.
-
Splash and spill protection: 10″ high backsplash and rolled front/side edges help contain drips and prevent water from spilling onto floors.
-
Stable, adjustable support: Galvanized steel legs with side bracing and adjustable feet ensure the table stays level on uneven surfaces.
-
Efficient workflow: Straight 60″ layout provides ample staging space, making it easy to transfer and organize racks or trays.
Q&A
Q: What is the BK Resources BKCDT-60-L?
A: It’s a 60″-wide stainless-steel clean dish table, designed as a “clean side” landing and staging area for dishes, trays, and cookware exiting a dishwashing system.
Q: What materials and build quality does it have?
A: The top is 18-gauge stainless steel for durability and sanitation. It has galvanized legs with side bracing and adjustable bullet feet for stability on uneven floors.
Q: What are its key dimensions and design features?
A: Overall size is 60″ wide × 30.875″ deep × 46.25″ high, with a 10″ high backsplash to protect walls and prevent overspray.
Q: What edge and spill-containment features does it include?
A: Raised, rolled front and side edges provide structural rigidity and channel drips back onto the surface, keeping floors clean and safe.
Q: What environments is it best suited for?
A: Ideal for the clean dish side of commercial kitchens in restaurants, hotels, cafeterias, and catering facilities where dishes, trays, and utensils are staged after washing.
Maintenance Tips
-
Clean daily with mild soap and warm water to remove grease, food particles, and debris.
-
Disinfect regularly using NSF-approved, non-abrasive cleaners to maintain a sanitary, food-safe surface.
-
Inspect faucets, drains, and plumbing connections weekly for leaks or clogs; replace worn components promptly.
-
Avoid abrasive pads or harsh chemicals that can scratch or damage stainless steel surfaces.
-
Wipe dry after cleaning to prevent water spots, corrosion, and mineral buildup.
-
Check mounting hardware and splash guards for stability; tighten as needed to ensure safe operation.
-
Ensure proper drainage to maintain sink efficiency and hygiene in busy commercial kitchens.
