Handle heavy dishroom demands with a purpose-built two-compartment sink that balances capacity, sanitation, and durability. This stainless steel unit accommodates continuous handwashing and wash-rinse duties without crowding the line. Operators gain consistent performance in high-traffic kitchens where uptime and compliance drive daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the sink area. Remove debris and scrub compartments with a mild detergent and warm water using a non-abrasive pad. Rinse thoroughly and sanitize surfaces with a food-safe sanitizer following manufacturer dilution. Clean left-hand drainboard and backsplash; dry with a lint-free cloth. Wipe legs and crossrails to prevent corrosion on the Type 304 stainless steel. Inspect seals and adjustable feet; tighten as needed to maintain NSF compliance.#@@#Additional Info#@#Advance Tabco’s 93-2-36-24L Regaline sink features a commercial-grade, 16 gauge Type 304 stainless steel two-compartment workstation, left-hand drainboard, and 42" H x 64" W x 28" D dimensions.#@@#General Info#@#Description #@#
Handle heavy dishroom demands with a purpose-built two-compartment sink that balances capacity, sanitation, and durability. This stainless steel unit accommodates continuous handwashing and wash-rinse duties without crowding the line. Operators gain consistent performance in high-traffic kitchens where uptime and compliance drive daily operations.
#@@# Left-Hand Drainboard#@#
Engineers positioned a 24-inch left-hand drainboard to streamline prewash and drying workflows, reducing cross-traffic at the sink. Chefs and dish crews benefit from an organized staging area that channels water back into the sink, lowering slip hazards and cleanup time.
#@@# Two Compartments#@#
Designers sized two separate compartments at 20 inches front-to-back and 16 inches left-to-right to support segmented tasks such as washing and rinsing or prep and sanitation. Multiple staff members can work concurrently, increasing throughput during peak service without sacrificing hygiene.
#@@# 16 Gauge Stainless#@#
Constructed from 16-gauge Type 304 stainless steel, the top and bowls resist corrosion and withstand daily impacts common in institutional kitchens. Maintenance teams find surface care straightforward, and the material preserves appearance and sanitary properties over long service cycles.
#@@# 8 Inch Backsplash#@#
An integrated 8-inch backsplash minimizes wall exposure to splashes and chemicals, protecting finishes and reducing microbial harborage points. Facility managers receive an installation that simplifies wall cleaning and meets public health expectations.
#@@# Open Frame Base#@#
The stainless steel open frame base with side crossrails provides structural support while allowing easy access for mop-out and floor cleaning. Inspectors and cleaning crews appreciate unobstructed surfaces that speed sanitation and visual inspections.
#@@# Adjustable Feet#@#
One-inch adjustable bullet feet accommodate uneven floors up to a practical range, ensuring the sink installs level and drains properly.
#@@#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 stainless steel welds weekly and tighten hardware to prevent movement. Clean surfaces daily with neutral pH detergent and warm water to remove food soils and residues. Rinse thoroughly and dry with a soft cloth to prevent spotting. Flush drains and strainers after each shift to avoid clogs and check trap seals monthly. Verify adjustable bullet feet for level and torque set screws quarterly.
