Built for demanding food service environments, this undermount two-compartment sink combines robust stainless steel construction with practical dimensions to support high-throughput cleaning and prep workflows. Contractors and kitchen managers gain a compact unit that installs beneath non-stainless counters when required and resists corrosion in heavy-use areas. Operators who require NSF certification and consistent performance will find this sink aligns with regulatory and operational needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and food waste from both bowls. Use a mild detergent and warm water to scrub seams and drain openings with a soft brush. Rinse thoroughly and dry with a clean cloth to prevent water spots. Clean undercounter areas and wipe O.D. trim. Sanitize food-contact surfaces per CSA guidelines. Inspect seals and fasteners; tighten or replace as needed. Maintain regular coil and vent cleaning to prevent grease buildup and fires.#@@#Additional Info#@#Advance Tabco’s 1416-212-BAD Smart Series undermount sink features two 14" x 16" bowls, 12" depth, 18 gauge 304 stainless steel, and a 3-1/2" drain opening; CSA-certified for weld-in or undermount installation, weighs 27 pounds.#@@#General Info#@#Description #@#
Built for demanding food service environments, this undermount two-compartment sink combines robust stainless steel construction with practical dimensions to support high-throughput cleaning and prep workflows. Contractors and kitchen managers gain a compact unit that installs beneath non-stainless counters when required and resists corrosion in heavy-use areas. Operators who require NSF certification and consistent performance will find this sink aligns with regulatory and operational needs.
#@@# Build Quality#@#
Engineers fabricated the unit from 18-gauge 304 stainless steel to resist corrosion and maintain structural integrity under repeated use. Fabrication meets NSF standards, ensuring materials and finishes satisfy commercial kitchen sanitation protocols.
#@@# Dual Compartment Layout#@#
Designers sized each compartment at 14 inches wide by 16 inches front-to-back with a 12-inch depth to accommodate pots, pans, and prep items without excess splash. The layout facilitates simultaneous wash and rinse tasks to reduce turnaround time in busy lines.
#@@# Undermount Flexibility#@#
Installers can mount the sink as an undermount on stainless or non-stainless tops, expanding retrofit options and minimizing counter rim exposure. Installation beneath solid surfaces creates a continuous work plane and simplifies surface cleaning.
#@@# Drain and Rim Specifications#@#
Manufacturers provided a 3-1/2 inch drain opening compatible with standard commercial fittings to ensure reliable drainage and easy service. Overall trim dimensions measure 33 inches wide by 18.5 inches deep, allowing planners to assess cabinet and counter cutout requirements precisely.
#@@# Sanitation and Serviceability#@#
Design supports accessible cleaning with smooth bowl radii and welded seams that reduce crevice buildup and speed sanitation routines. Service teams receive a straightforward component set that minimizes downtime during maintenance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and fasteners weekly; tighten loose mounting clips and replace worn gaskets to preserve water containment. Clean bowls daily with a neutral pH cleaner and scrub with nonabrasive pads to prevent surface marring. Flush drains after each shift and remove debris from 3-1/2" openings to avoid clogs. Sanitize with approved solutions and rinse thoroughly. Buff 18 Ga stainless steel along the grain; dry surfaces to prevent spotting. Schedule CSA inspections annually.
