Handle demanding dishroom volumes without sacrificing workflow efficiency or compliance. This four-compartment stainless steel sink integrates deep bowls, a right-hand drainboard, and robust support to streamline wash, rinse, and sanitize stations in restaurants, schools, hospitals, and institutional kitchens. The layout and materials meet NSF requirements and support continuous operation in high-use environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove debris and loosened food. Use a mild detergent and warm water with a soft cloth for stainless surfaces. Scrub 16" compartments and 14" deep bowls with a non-abrasive pad. Rinse thoroughly and sanitize food-contact areas per local protocol. Clean right-hand drainboard and 36" drains; clear strainers. Wipe 11" backsplash and legs, including adjustable feet and crossrails. Dry completely before use to prevent corrosion and biofilm.#@@#Additional Info#@#Advance Tabco 94-4-72-36R Regaline 4-compartment sink measures 113" W x 28" D x 45" H, 14 gauge Type 304 stainless steel, 14" deep bowls, 11" backsplash, right-hand 36" drainboard, NSF certified, requires two faucets.#@@#General Info#@#Description #@#
Handle demanding dishroom volumes without sacrificing workflow efficiency or compliance. This four-compartment stainless steel sink integrates deep bowls, a right-hand drainboard, and robust support to streamline wash, rinse, and sanitize stations in restaurants, schools, hospitals, and institutional kitchens. The layout and materials meet NSF requirements and support continuous operation in high-use environments.
#@@# 14 Gauge Construction#@#
Fabricated from 14 gauge Type 304 stainless steel, the unit resists corrosion and withstands daily thermal and chemical exposure common in commercial kitchens. The heavy-gauge top and bowls provide dimensional stability for mounted faucets and intensive handling.
#@@# Deep Four Compartments#@#
Each compartment measures 20 inches front-to-back by 16 inches left-to-right with a 14-inch usable depth, allowing submerged washing and rinsing of large pots, pans, and trays. Technicians maintain separation of tasks to comply with HACCP workflows and sanitation protocols.
#@@# Right-Hand Drainboard#@#
A 36-inch right-hand drainboard offers ample staging area for air-drying and temporary storage, reducing clutter on prep counters and accelerating turnaround between cycles. The drainboard slopes toward the sink to channel water efficiently and minimize standing liquids.
#@@# Integrated Splashguard#@#
An 11-inch backsplash prevents water from reaching rear walls and adjacent equipment, preserving wall finishes and minimizing microbial harborage sites. The integrated design simplifies cleaning and conforms to installation clearances in foodservice layouts.
#@@# Stainless Steel Support Base#@#
Legs with boxed crossrails and adjustable left-right and front crossrails provide rigid support across the 113-inch span, ensuring level operation on uneven floors. One-inch adjustable bullet feet enable precise leveling to maintain proper drainage and ergonomic reach heights.
#@@#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 welds and seams weekly and tighten adjustable bullet feet to maintain stability on uneven floors. Flush each compartment with hot water and mild detergent after service; scrub corners with a nylon brush to remove grease. Clean and vacuum condenser area nearby equipment to prevent heat buildup. Sanitize splashback and drainboard with EPA-approved sanitizer per label instructions. Replace worn gaskets and check faucet mounts biannually to prevent leaks.
