Built for continuous service in institutional kitchens, this commercial three-compartment stainless steel sink balances capacity, code compliance, and durable construction to support high throughput workflows. Designed with an integrated left side plate and an open frame base, the unit streamlines washing, rinsing, and sanitizing sequences while resisting corrosion in heavy-use environments. Engineers specified 18 gauge Type 304 stainless steel throughout to deliver consistent performance and easy maintenance for facilities that demand reliable utility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a non-abrasive cleaner and warm water to wash each 20" x 20" compartment; scrub corners and rims, rinse thoroughly, and sanitize food-contact surfaces. Remove debris from the left-hand drainboard and flush drain openings. Degrease backsplash and underside of the 18 gauge 304 stainless steel frame. Inspect 1" adjustable feet and tighten as needed. Clean regularly to reduce bacteria, lower energy use, prevent fires, extend equipment life, and pass CSA and health inspections.#@@#Additional Info#@#Advance Tabco’s 9-23-60-18L Regaline sink is 89" long with three 20" W compartments, 12" depth, 8" backsplash, and left-hand 18" drainboard. Made of 18 gauge Type 304 stainless steel, it weighs 184 pounds and is NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in institutional kitchens, this commercial three-compartment stainless steel sink balances capacity, code compliance, and durable construction to support high throughput workflows. Designed with an integrated left side plate and an open frame base, the unit streamlines washing, rinsing, and sanitizing sequences while resisting corrosion in heavy-use environments. Engineers specified 18 gauge Type 304 stainless steel throughout to deliver consistent performance and easy maintenance for facilities that demand reliable utility.
#@@# Three Compartment#@#
Three deep bowls measure 20 inches front-to-back by 20 inches wide and 12 inches deep, permitting simultaneous wash, rinse, and sanitize cycles to meet health code flow requirements. Operators will reduce cycle time and labor because staff can process larger stacks with fewer transfers.
#@@# Left Side Plate#@#
The 18-inch left side plate provides a dedicated staging area for soiled items and shuttling clean wares, keeping work surfaces organized during peak service. Chefs and dishroom managers will notice fewer splashes and reduced cross-contamination when staff stages items on the integrated warmer plate alternative.
#@@# Splash Backs#@#
An 8-inch high backsplash protects wall finishes and simplifies cleaning around the back edge, eliminating hidden grime accumulation behind the unit. Maintenance teams will spend less time detailing wall joints because the backsplash contains splatter and directs runoff into the bowls.
#@@# Open Frame Base#@#
The stainless steel open frame base with side crossrails creates unobstructed access for cleaning under the unit while maintaining structural rigidity for heavy loads. Janitorial crews will perform faster floor sanitation, and inspectors will find clearer sightlines beneath the sink during routine checks.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and seam joints weekly to detect corrosion or gaps; tighten hardware and replace worn clips immediately. Clean stainless steel surfaces daily with pH-neutral detergent and warm water, then rinse and dry to prevent spotting. Flush drains weekly and remove trapped food debris to maintain flow. Adjust 1" bullet feet quarterly to keep the sink level. Sanitize compartments after peak service using NSF-approved agents and follow contact-time instructions.
