Need Help Designing Your Kitchen Layout? Email us: bids@jeansrs.com
Dish Tables: Why Flow & Organization Matters
The Importance of Dishtable Orientation in a Commercial Dishwashing Setup
A well planned dishroom is essential for any restaurant that wants fast service, proper sanitation, and smooth workflow. The placement and orientation of dirty and clean dishtables play a major role in how efficiently a commercial dishwasher operates. When these tables are arranged correctly, staff can move quickly, the risk of contamination is reduced, and the dishroom stays organized during even the busiest hours.
Dirty Dishtables: Dirty dishtables, also called soiled tables, sit on the side of the dishwasher where dishes first enter the wash area. These tables hold used plates, pans, and utensils as they are brought in from the dining room. They often include a sink bowl, a pre rinse sprayer, a scrap basket, and room for dish racks. Their job is to give staff a place to rinse and sort items before loading them into the dishwasher.
Clean Dishtables: Clean dishtables sit on the side of the dishwasher where sanitized items come out. This is where racks are placed to drain and air dry before they are taken to storage. Many clean tables include rack slides, draining shelves, or undershelves for clean rack storage. They help maintain a one direction flow so clean and dirty items never cross paths.
Why Proper Orientation Matters
One Direction Workflow: Health codes require a setup where dirty dishes move in one direction from the soiled area to the clean area. When dishtables are set up properly, the path from dirty to clean is clear and prevents the chance of contamination.
Improved Efficiency: Good orientation cuts down on unnecessary movement. Staff can scrape, rinse, load, unload, and dry dishes without getting in each other’s way. A smooth layout keeps the line moving and reduces the time dishes spend waiting.
A Safer Work Environment: Wet floors, clutter, and tight corners can create hazards. A well arranged dishroom keeps water contained, provides dependable staging areas, and gives staff enough space to work safely. During the design phase we will often place trench drains in the wet areas to help get rid of excess water on the floor.
Correct Dishwasher Alignment: Commercial dishwashers are designed to work with specific table directions. Some are set up for left to right use, others for right to left. Matching the dishwasher with the correct dishtable orientation ensures proper fit and smooth operation.
Key Points to Consider When Planning a Dishroom
1. Direction of Workflow: Choose a direction that matches your kitchen layout. Think about where dirty dishes enter the dishroom and where clean dishes need to go after drying.
2. Available Space: Measure carefully so the room does not feel cramped. Leave enough space for racks, for staff to move around, and for the dishwasher doors or conveyor openings to operate freely.
3. Plumbing Needs: Dirty dishtables usually need a pre rinse faucet, a sink bowl, and proper drainage. Clean tables typically require sloped drainboards to help water run off.
4. Durability and Materials: Look for stainless steel construction that meets sanitation standards. Tables should include reinforced legs and adjustable feet so they stay level and stable. 304 Stainless Steel with 14 or 16 gauge thickness will delivery dependable and lasting results.
5. Accessories and Storage: Depending on your restaurant’s volume, you may need extra shelving, carts for transporting racks, waste systems, or storage for clean wares. Any added items should support an efficient workflow rather than slow it down.
At Jean’s Restaurant Supply here in Texas, we understand how important it is for restaurants to have reliable and well‑designed dishroom setups. That is why we offer a full selection of high‑quality dishtables, commercial dishwashers, and everything needed to support efficient dishtable design and workflow planning. Whether you are opening a new restaurant, upgrading an existing dishroom, or simply trying to solve space and efficiency challenges, our team is ready to help. We carry a wide range of soiled and clean dishtables, drainboards, pre‑rinse setups, and other essential dishroom equipment. More importantly, we provide hands‑on guidance to help you choose the right table orientation, size, and configuration for your operation. Proper dishtable design can make a huge difference in speed, sanitation, and staff comfort, and we take pride in helping restaurants create dishrooms that run smoothly during even the busiest shifts.
If you need help planning a functional dishroom layout, selecting a commercial dishwasher, or choosing durable dishtables that match your space, Jean’s Restaurant Supply is here to assist. From small cafés to large commercial kitchens, we work with restaurants of all sizes and offer both in‑store support and layout assistance. We are proudly located in Texas and are always happy to help you build a dishroom that keeps your kitchen moving efficiently and safely.