This 1-compartment commercial sink features robust construction and a practical layout to support continuous prep, cleaning, and sanitation in demanding kitchens. Foodservice teams gain a durable station that balances capacity, accessibility, and compliance with regulations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and remove debris from the basin and drainboards. Scrub sink and drainboards with mild detergent; rinse with clean water. Sanitize food-contact surfaces with a food-safe sanitizer; allow contact time and air dry. Clean underside, crossrails, and legs to prevent corrosion. Inspect seals and drains weekly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and helps pass inspections.#@@#Additional Info#@#Advance Tabco’s 9-21-20-18RL Regaline sink features a 58" W x 28" D worktable with a 20" x 20" single bowl, 12" deep, 8" backsplash, and dual 18" drainboards, made of 18 gauge Type 304 stainless steel; NSF certified.#@@#General Info#@#Description #@#
This 1-compartment commercial sink features robust construction and a practical layout to support continuous prep, cleaning, and sanitation in demanding kitchens. Foodservice teams gain a durable station that balances capacity, accessibility, and compliance with regulations.
Fabricated from 18 gauge, Type 304 stainless steel, the top and frame resist corrosion and frequent sanitation cycles. The material provides consistent structural support and maintains surface integrity under daily use.
Engineered with 18-inch drainboards on both sides, the unit delivers expanded staging and drying area for trays, pots, and utensils. The bilateral layout reduces back-and-forth motion and increases throughput during peak service.
The sink compartment measures 20 inches front-to-back by 20 inches left-to-right and mounts 12 inches deep, allowing immersion of large pans and containers. Teams achieve efficient soak and wash operations while minimizing splash and rework.
An 8-inch high backsplash protects walls from water exposure and simplifies cleaning routines. The raised edge directs run-off into the sink and supports compliance with local sanitation standards.
The stainless steel open frame base with side crossrails provides stable support while enabling access for floor cleaning and equipment placement. The leg design includes 1-inch adjustable bullet feet for leveling on uneven surfaces.
This station meets NSF certification and aligns with professional kitchen requirements for hygiene and material standards. Operators receive a ready-to-install sink that integrates into existing workflows and inspection protocols.
Each paragraph prioritizes functional impact and specification details to inform purchasing decisions for restaurants, institutions, and hospitality operations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welding seams weekly and tighten adjustable bullet feet monthly to maintain level and drainage. Clean 18 gauge Type 304 stainless steel surfaces with a neutral pH cleaner and soft cloth; rinse and dry to prevent spotting. Flush drains with hot water after peak service and use enzymatic drain cleaner weekly to prevent buildup. Verify backsplash integrity and crossrail connections monthly. Replace worn gaskets or fasteners immediately to preserve NSF compliance.
