Handle busy dish lines with a commercial sink designed for continuous operation and easy sanitation. This single-compartment unit pairs a large bowl with an integrated left-side drainboard to maintain workflow and reduce cross-traffic. Facilities managers will value the NSF certification and robust 14 gauge 304 stainless steel that resists corrosion in high-use kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Scrub the 14-gauge 304 stainless steel surfaces with a mild detergent and soft cloth, rinse thoroughly, and air dry. Clean drainboard and backsplash daily to remove grease and food residue. Degrease vents and oven ducts weekly to reduce fire risk. Inspect and wipe legs, crossrails, and adjustable bullet feet; tighten fittings as needed. Schedule coil and appliance cleaning monthly to improve efficiency and prevent breakdowns.#@@#Additional Info#@#Advance Tabco’s 94-1-24-36L Regaline sink features a 58" stainless steel workstation with a 20" F/B x 16"W, 14" deep bowl, 11" backsplash, and 36" left-hand drainboard, made from 14 gauge Type 304 stainless steel, weighing 114 pounds.#@@#General Info#@#Description #@#
Handle busy dish lines with a commercial sink designed for continuous operation and easy sanitation. This single-compartment unit pairs a large bowl with an integrated left-side drainboard to maintain workflow and reduce cross-traffic. Facilities managers will value the NSF certification and robust 14 gauge 304 stainless steel that resists corrosion in high-use kitchens.
#@@# Heavy Duty Construction#@#
14 gauge Type 304 stainless steel forms top and bowl assemblies to deliver a rigid structure and reliable corrosion resistance. Contractors and facility teams will minimize maintenance and replacement cycles because the material tolerates repeated cleaning and wet environments.
#@@# Generous Bowl Dimensions#@#
The sink bowl measures approximately 20 inches front-to-back by 16 inches left-to-right and 14 inches deep to accept full pans and large cookware. Staff will load and rinse oversized items with fewer maneuvers, increasing throughput during peak service.
#@@# Integrated Left Drainboard#@#
A 36-inch drainboard on the left side provides a contiguous work surface for draining, stacking, and staging items. Line cooks and dish teams will maintain separation between soiled ware and clean staging areas to reduce contamination risk and speed processing.
#@@# Splashguard Protection#@#
An 11-inch backsplash protects walls from splatter and simplifies washdown procedures. Kitchen engineers will prevent moisture intrusion and localized wall damage while preserving sanitary surfaces adjacent to the sink.
#@@# Sturdy Support Frame#@#
Stainless steel legs include boxed crossrails and 1-inch adjustable bullet feet to secure the assembly on uneven floors. Maintenance crews will level the unit precisely to prevent wobble, ensure proper slope to the drain, and meet safety codes.
#@@# NSF Certified#@#
Third-party NSF certification confirms compliance with sanitation and material standards for commercial foodservice equipment.
#@@#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 seams and welds weekly and tighten fasteners to maintain structural integrity. Clean all surfaces daily with a neutral pH detergent and warm water, then rinse thoroughly to avoid residue. Sanitize bowls and drainboard after heavy use with an approved sanitizer per CSA or local code. Flush drains with hot water and a bioenzyme cleaner to prevent clogs. Check adjustable feet and boxed crossrails monthly and realign to keep the unit level and stable.
