Restaurant, institutional, and hospitality teams will find this stainless steel sink delivers industrial-grade washing capacity while maintaining hygienic control and efficient station layout for high-volume kitchens and service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Remove debris from bowls and drainboards, then wash compartments with mild detergent and a soft cloth. Rinse and sanitize food-contact surfaces with an EPA-registered sanitizer. Scrub backsplash and legs to remove grease. Clean drains and strainers to prevent clogs. Dry all surfaces to avoid corrosion. Inspect seals and adjustable feet; tighten or replace worn parts.#@@#Additional Info#@#Advance Tabco's 94-22-40-18RL Regaline sink features a 2-compartment, 14 gauge Type 304 stainless steel wash station measuring 42" H x 81" W x 28" D, with 20" x 20" compartments, 14" deep, and adjustable legs.#@@#General Info#@#Description #@#
Restaurant, institutional, and hospitality teams will find this stainless steel sink delivers industrial-grade washing capacity while maintaining hygienic control and efficient station layout for high-volume kitchens and service environments.
Built from durable Type 304 stainless steel, the unit resists corrosion and stands up to daily commercial use. Operators will benefit from long-term dimensional stability and easier maintenance compared with thinner materials.
Two compartments provide simultaneous wash and rinse operations to maintain throughput. Staff can segregate tasks and reduce cross-contamination while maintaining steady workflow during peak service.
Integrated drainboards on both sides create immediate staging areas for soiled racks and cleaned items. Chefs and dish crews will streamline hand-off between washing and drying without adding separate tables.
A high backsplash protects walls and adjacent equipment from splashes and waste, simplifying cleaning and protecting finishes. Maintenance crews will reduce cleaning frequency and preserve wall integrity in high-use zones.
Stainless steel legs with adjustable features allow precise leveling on uneven floors. Facilities staff will install and stabilize the sink quickly to meet local code and ergonomic requirements.
Certification verifies compliance with public health and sanitation standards for commercial kitchen equipment. Managers will document regulatory adherence and reduce inspection risk while serving foodservice operations reliably.
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• 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 surfaces daily and remove soils with a neutral detergent and soft cloth to prevent corrosion and maintain finish. Rinse thoroughly and dry to avoid water spots. Tighten adjustable feet and cross rails monthly to preserve alignment and load capacity. Flush drains weekly and clear strainers to prevent clogs. Verify gasket condition at backsplash seams and replace when cracked. Sanitize bowls after heavy use following local health codes to protect food safety.
