Commercial Dish Tables (Soiled & Clean)
A code-correct dish room flanks the warewasher with a soiled (dirty) table on the entry side — with a pre-rinse sprayer and scrap trough — and a clean (exit) table on the other, where sanitized ware air-dries, so dirty and clean ware never cross. Choose each by drainboard side (to match your line’s flow), length to fit the machine and room, and gauge for a rigid top. Both are NSF stainless.
Compare commercial dish tables across every brand by station (soiled vs clean), drainboard side, length, and gauge. Filter to the side and size your dish line needs, then compare on build. Steel grade and price are shown where published.
Commercial dish tables: buying guide
Dish tables are the landing and exit surfaces that flank a warewasher. The 326 models above filter by station, drainboard side, length, and gauge.
Soiled and clean
A code-correct dish room separates the soiled (dirty) side — which lands dirty ware, has the pre-rinse sprayer and scrap trough, and feeds the machine — from the clean (exit) side, where sanitized ware air-dries, so the two never cross.
Side and size
Pick the drainboard side to match how your line flows, and size length to the dish machine and the room. A heavier gauge gives a more rigid top for a wet, high-abuse station.
Code and sanitation
Both tables are NSF stainless, sealed to the wall or spaced for cleaning; the soiled table slopes to a scrap/pre-rinse and drain.
How the brands compare
Model count, size span, and street-price range for the brands with the most models here — a starting point, not a substitute for the specific model’s spec sheet.
| Brand | Models | Length range | Street price |
|---|---|---|---|
| BK Resources | 150 | 26–96″ | $247–$4,941 |
| Advance Tabco | 83 | 24–30″ | — |
| AmGood | 33 | — | — |
| Sapphire | 33 | — | $431–$987 |
| Eagle Group | 27 | 24–120″ | — |
Frequently asked questions
Do I need both a soiled and a clean dish table?
Yes — separating the dirty landing from the clean exit is the core of dish-room hygiene and is expected on inspection. The machine sits between them.
Which side has the pre-rinse?
The soiled (dirty) table — it has the pre-rinse sprayer and scrap basket or trough so heavy soil is removed before ware enters the machine.
Where do your specs and prices come from?
Specifications are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn’t published we leave it blank rather than guess. “Street price” is the lowest legitimate published price from an online dealer we track for that exact model — equipment only, and it changes often. Many models here have no published online price and show “check dealer pricing.”
Does this equipment need to be NSF listed?
Storage and dish-room equipment used in a commercial kitchen is generally expected to be NSF/ANSI listed for cleanable, food-safe construction — that’s what a health inspector checks on plan review. We don’t assert a listing for a specific model unless the manufacturer publishes it; confirm the exact model’s listing when you permit your kitchen.
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every dish table model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.