Prewash Table NN79 for Professional Kitchens

A prewash table streamlines the first stage of dishwashing by providing a dedicated space where staff scrape, rinse and stack soiled tableware before it enters the machine. The unit combines a worktop with an integrated sink, allowing food waste to be flushed away while plates, pans and utensils are organised for the next cycle. This separation keeps the main dishwasher free from large debris, reducing blockages and extending the life of filters and pumps.

The operator loads soiled items onto the worktop, uses the tap to rinse off loose food, and slides the items into the sink for a final flush. Once the sink is full, the waste outlet carries scraps and water to the drainage system. The cleaned items are then stacked on the worktop or transferred directly to the dishwasher rack, ready for the main wash programme.

The NN79 is built from stainless steel, chosen for its resistance to corrosion, heat and repeated cleaning with commercial detergents. The worktop measures 1600 mm in length, providing ample space for stacking and sorting. The integrated sink is positioned at 600 mm by 450 mm, with a depth of 250 mm to contain splashes while allowing easy access. Overall height can be adjusted between 700 mm and 900 mm to suit different worktop heights in the kitchen.

Controls are limited to a standard lever-operated tap, which delivers water at mains pressure for rinsing. The waste outlet is fitted with a strainer to catch large food particles before they enter the drainage system.

The 1600 mm worktop length allows staff to spread out soiled items, reducing cross-contamination between clean and dirty areas. The adjustable height ensures the unit can be matched to existing work surfaces, preventing awkward bending or reaching. The stainless steel construction withstands the daily impact of heavy pots and pans, and resists the chemicals used in professional cleaning routines.

Cleaning involves wiping down the worktop and sink with a damp cloth and approved detergent after each service. The strainer in the waste outlet should be removed and rinsed daily to prevent blockages. The tap and waste pipe should be checked periodically for leaks or mineral build-up, and descaled as needed.

The NN79 is catalogued under prewash equipment, forming the link between food service and the main dishwashing area in commercial kitchens.