Regency 16 Gauge 5' Clean Dish Table
- 16-gauge 304-series stainless steel construction
- NSF Listed
White Glove Delivery - Available -What is White Glove service?
Standard common carrier delivery options cover the cost of getting an item to your shipping address but our White Glove delivery service does that and more!
The White Glove agent will call to schedule a delivery appointment within a four hour window, which gives you the flexibility to work around your busy schedule and to prepare the space where your item will be placed. Upon delivery, trained professionals will unload your item from the truck, bring it into the room of choice, unpack the item and remove all packaging debris from the premises.
Please note that White Glove delivery will typically add 5 - 7 business days to your order's transit, and only includes 30 minutes of on-site time. If on-site time beyond 30 minutes is required, you may be responsible for additional fees. Additionally, this service does not include set-up of the items being delivered.
Regency Tables & Sinks
|Height||44 3/4 Inches|
|Backsplash Height||10 Inches|
|Leg Construction||Stainless Steel|
|Metal Gauge||16 Gauge|
|Stainless Steel Type||Type 304|
This Regency 5' long clean dish table is constructed of durable 16-gauge, 304-series stainless steel. It features a 10" high backsplash with a 2" return at a 45 degree angle and 3/4" of clip-up to the wall.
This 5' long clean dish table has 1 5/8" diameter stainless steel legs with stainless steel sockets, gusset channel, and bullet feet. Choose Left or Right. NSF Listed.
60"L x 30"W x 44 3/4"H (including backsplash).
This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here.
Overall User Rating: Regency 16 Gauge 5' Clean Dish Table ( 5.0 stars from 1 review )
I have this exact unit on the dirty side of my dish washing area. Its five foot long and allows for plenty of dirty dish stacking, and can hold plenty of weight. Great table.
Aaron h. from The new haven cafe Posted on 11/03/2011
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