Built for rigorous kitchen workflows, this one-compartment stainless steel sink combines substantial capacity with transit-ready drainboards to streamline dish flow and sanitation. Operators can process large pots and utensils without bottlenecks, thanks to a deep, roomy compartment and dual drainboard configuration that supports simultaneous washing and prep tasks. Facility managers will appreciate the durable construction and NSF certification that meet regulatory demands while reducing maintenance interventions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug adjacent equipment and clear drainboards. Scrub sink bowl and drainboards with food-safe detergent and a soft cloth; rinse with clean water. Sanitize food-contact surfaces using an EPA-registered sanitizer per label; air-dry. Inspect 11" backsplash, welds, and 1" adjustable feet for debris; tighten if needed. Clean under crossrails and legs to prevent corrosion and grease buildup. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Advance Tabco’s 94-81-20-18RL Regaline sink features a 58" stainless steel workstation with 14 gauge Type 304 construction, one 28" x 20" x 14" compartment, 18" drainboards, 11" backsplash, boxed crossrail legs, and 1" adjustable feet.#@@#General Info#@#Description #@#
Built for rigorous kitchen workflows, this one-compartment stainless steel sink combines substantial capacity with transit-ready drainboards to streamline dish flow and sanitation. Operators can process large pots and utensils without bottlenecks, thanks to a deep, roomy compartment and dual drainboard configuration that supports simultaneous washing and prep tasks. Facility managers will appreciate the durable construction and NSF certification that meet regulatory demands while reducing maintenance interventions.
#@@# Compartment Depth#@#
The sink depth measures 14 inches, allowing for the immersion of oversized pots and pans, which enhances efficient manual cleaning cycles. Staff will experience reduced rewash time because the deep bowl accommodates high liquid volumes and vigorous scrubbing.
#@@# Drainboard Capacity#@#
Left and right-hand drainboards extend workflow by providing 18 inches of staged drying area on each side, allowing for concurrent loading and unloading operations. Teams will maintain organized stations and minimize countertop clutter during peak service times.
#@@# Material Strength#@#
Fabricated from 14-gauge Type 304 stainless steel, the top resists corrosion and withstands daily impact while retaining its form under heavy use. Managers will lower lifecycle costs because the material endures repeated cleaning with commercial detergents.
#@@# Workspace Dimensions#@#
The overall footprint spans 58 inches long by 36 inches front-to-back with an 11-inch backsplash, delivering expansive surface area for prep and splash control. Designers can integrate this unit into linear layouts while ensuring compliance with hygiene lines.
#@@# Base Stability#@#
Legs with boxed crossrails and 1-inch adjustable bullet feet secure the unit and allow for leveling on uneven floors, preventing wobble during vigorous tasks. Maintenance crews can perform quick site adjustments without needing additional shims.
#@@#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#@#Clean stainless steel surfaces daily with mild detergent and warm water, then rinse and dry to avoid spotting and corrosion. Inspect welds, seams, and the 11" backsplash weekly for gaps; repair or tighten fasteners to maintain NSF compliance. Flush drains monthly with hot water and a degreasing agent; remove debris from strainers to prevent clogs. Lubricate adjustable bullet feet and check level to ensure proper drainage. Sanitize bowl and drainboards after each shift with an approved sanitizer.
