Upgrade your backbar productivity with a commercial sink designed for continuous service and reliable sanitation. This three-compartment stainless steel unit balances large wash capacity with compact depth, enabling effective dish handling in tight spaces. Food service operators will appreciate the durable construction and NSF certification that support busy shifts and regulatory compliance.
LongDescription#@#Special Value Sink Unit, 3-compartment, 96"W x 18"D x 33"H overall, 4"H backsplash, (3) 10"W x 14"D x 10" deep sink bowls, (1) splash mounted faucet with 10" spout, 30" drainboards on left & right, stainless steel construction with galvanneal understructure, galvanized legs with front-to-back cross rails & adjustable bullet feet, NSF#@@#Cleaning Instructions#@#Unplug equipment and remove debris. Scrub bowls with a mild detergent and a soft brush, rinse with clean water, and wipe dry. Clean backsplash, drainboards, and faucet to remove grease and food residue. Degrease vents and oven hoods regularly to prevent fires. Vacuum condenser coils and check seals to improve efficiency and lower bills. Follow CSA and NSF guidelines and document cleaning times to pass inspections and avoid breakdowns.#@@#Additional Info#@#Advance Tabco’s SLB-83C sink unit is 96" W x 18" D x 33" H. It features three 10" x 14" x 10" bowls, 30" drainboards, a 4" backsplash, and a splash-mounted faucet. It has a stainless steel top, galvanized legs, adjustable feet, and NSF certification.#@@#General Info#@#Description #@#
Upgrade your backbar productivity with a commercial sink designed for continuous service and reliable sanitation. This three-compartment stainless steel unit balances large wash capacity with compact depth, enabling effective dish handling in tight spaces. Food service operators will appreciate the durable construction and NSF certification that support busy shifts and regulatory compliance.
#@@# Stainless Construction#@#
Constructed with stainless steel top, front, and ends, this unit resists corrosion while maintaining a clean surface for washing operations. Galvanized legs provide structural support and reduce flex under loaded drainboards.
#@@# Three Deep Bowls#@#
Three compartments measure approximately 10 inches by 14 inches and 10 inches deep, allowing simultaneous wash, rinse, and sanitize cycles to maintain throughput. Bowl sizing supports full-size glassware and utensils without excessive splashing.
#@@# Integrated Drainboards#@#
Left and right 30-inch drainboards handle staging and air-drying tasks, increasing workflow efficiency and reducing counter clutter. Drainboard area accommodates racks and stacked items during peak service.
#@@# Splash Protection#@#
A 4-inch backsplash limits wall exposure to splatter and simplifies cleaning routines, protecting finishes and nearby equipment. The elevated back reduces the risk of water intrusion into wall joints.
#@@# Commercial Plumbing Ready#@#
The unit ships with a splash-mounted faucet featuring a 10-inch spout that clears bowl edges for convenient filling and rinsing. Standard drain configurations accept common trap sizes for straightforward installation.
#@@# Adjustable Stability#@#
Galvanized legs include front-to-back cross rails and adjustable bullet feet to level the sink on uneven floors and maintain a safe working height. Robust understructure supports heavy loads and frequent use.
#@@#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#@#Maintain the Advance Tabco SLB-83C by descaling faucets weekly and flushing supply lines to prevent buildup. Inspect bowl joints and splash mounted faucet for wear; tighten fasteners and replace gaskets as needed. Clean stainless surfaces with pH-neutral cleaner and microfiber cloth, then rinse and dry to avoid spotting. Sanitize bowls after each service with approved sanitizer at manufacturer concentrations. Level unit and check adjustable bullet feet monthly for stability.
