Stop sacrificing durability for workflow. This 3-compartment stainless steel sink handles continuous wash cycles while maintaining sanitary conditions and reliable drainage for high-volume kitchens. Designed for institutional and commercial settings, it supports multiple staff simultaneously and integrates with standard faucet configurations to meet rigorous service demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the sink area before cleaning. Scrub compartments with a food‑safe detergent and a soft brush to remove grease and biofilm. Rinse with hot water and sanitize per CSA or local rules. Clean the right‑hand drainboard and backsplash to prevent grease buildup that can cause fires. Remove debris from crossrails and adjustable feet; wipe stainless steel with non‑abrasive cleaner. Dry all surfaces to prevent corrosion and ensure equipment runs efficiently.#@@#Additional Info#@#Advance Tabco's 9-43-72-36R Regaline sink is 119" long with 24" x 24" x 12" bowls, an 8" backsplash, and a right-hand 36" drainboard.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow. This 3-compartment stainless steel sink handles continuous wash cycles while maintaining sanitary conditions and reliable drainage for high-volume kitchens. Designed for institutional and commercial settings, it supports multiple staff simultaneously and integrates with standard faucet configurations to meet rigorous service demands.
#@@# Structural Stainless Steel#@#
Engineers constructed the unit from 18 gauge Type 304 stainless steel, providing corrosion resistance and an easy-to-clean surface for frequent use. Facility managers will appreciate the metal thickness and foodservice grade alloy that withstands acidic cleaners and hot water without compromising integrity.
#@@# Three Compartment Layout#@#
Designers sized each compartment at 24 inches front-to-back by 24 inches wide with a 12 inch bowl depth to accommodate full-size cookware and baking trays. Kitchen teams gain simultaneous wash, rinse, and sanitize stations that reduce turnaround time during peak service.
#@@# Right-Hand Drainboard#@#
Plumbers and line cooks benefit from a 36 inch right-hand drainboard that channels used water away from the bowls and creates a staging area for drying racks or stacked pans. Operations will see fewer splash zones and streamlined workflows when moving ware from wash to air-dry.
#@@# Sanitary Backsplash#@#
Specifiers included an 8 inch high backsplash to prevent wall contamination and simplify cleaning behind the unit. Maintenance crews achieve consistent compliance with health codes and reduce the need for frequent wall maintenance in wet areas.
#@@# Open Frame Base#@#
Fabricators supplied a stainless steel open frame base with side crossrails and 1 inch adjustable bullet feet to allow leveling on uneven floors and provide access for under-sink cleaning. Facilities staff obtain stability and clearance for quick inspection, pest control, and mop access beneath the sink.
#@@#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 welds weekly; tighten loose fasteners and replace damaged gaskets immediately to prevent leaks and contamination. Flush drains and strainers daily to avoid clogs. Sanitize bowls and drainboard after each shift using approved NSF cleaner and hot water, scrubbing corners and backsplash. Remove and clean crossrails and adjustable feet monthly to clear debris. Calibrate water flow to reduce splash and maintain efficient drainage.
