Handle heavy kitchen workloads without compromise, using a three-compartment commercial sink engineered for continuous service and streamlined sanitation. This 91-inch wash station features deep bowls and wide drainboards to support simultaneous washing, rinsing, and sanitizing cycles, reducing cross-contamination and maintaining throughput during peak periods. Designed for professional kitchens, the unit balances robust construction with accessible serviceability to minimize downtime and simplify daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris from bowls and drainboards. Scrub compartments with mild detergent and a soft brush, focusing on seams and the 8" backsplash. Rinse with potable water and sanitize per CSA guidelines. Clean galvanized base and crossrails with a non-abrasive cleaner; dry to prevent corrosion. Inspect door seals and drains; clear clogs. Schedule condenser and vent cleaning to reduce fire risk and maintain efficiency. Regular cleaning prevents contamination and breakdowns.#@@#Additional Info#@#Advance Tabco's T9-3-54-18RL-X 91" three-compartment sink features 18 gauge Type 304 stainless steel tops, a galvanized base, 20" compartments, 16" wide, 12" deep bowls, 8" backsplash, drainboards, NSFCertified construction, and weighs 175 pounds.#@@#General Info#@#Description #@#
Handle heavy kitchen workloads without compromise, using a three-compartment commercial sink engineered for continuous service and streamlined sanitation. This 91-inch wash station features deep bowls and wide drainboards to support simultaneous washing, rinsing, and sanitizing cycles, reducing cross-contamination and maintaining throughput during peak periods. Designed for professional kitchens, the unit balances robust construction with accessible serviceability to minimize downtime and simplify daily cleaning.
#@@# Galvanized Base#@#
A galvanized open frame base provides structural support while resisting corrosion in humid kitchen environments. Technicians can easily access plumbing and undercounter areas, which reduces service time and simplifies retrofit work in existing layouts.
#@@# Three Compartment Layout#@#
Three distinct compartments measure 20 inches front to back by 16 inches wide, each 12 inches deep to accommodate full-size sheet pans and large cookware. Chefs and staff can perform wash, rinse, and sanitize operations concurrently, which increases throughput and enforces proper workflow.
#@@# Left And Right Drainboards#@#
Integrated left and right-hand drainboards expand the staging area for soiled and cleaned items, reducing counter clutter during batch processing. Staff can stage multiple racks or trays without sacrificing prep space, improving line organization and turnover speed.
#@@# 18 Gauge 304 Stainless#@#
Top and bowl construction use 18 gauge Type 304 stainless steel to balance strength with formability for commercial tasks. Operators will notice durable surfaces that withstand daily impact and resist surface corrosion under standard cleaning regimens.
#@@# 8 Inch Backsplash#@#
An 8-inch backsplash protects wall finishes from splashes and chemical exposure, maintaining hygienic conditions and reducing wall maintenance. Installers will appreciate a sealed transition that simplifies compliance with local sanitation requirements.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Advance Tabco T9-3-54-18RL-X sink weekly for debris and mineral buildup in drain openings and trap arms. Flush drains with hot water and a noncaustic enzymatic cleaner to prevent clogs. Sanitize compartments after each shift using an approved foodservice sanitizer at manufacturer concentration. Tighten leg bolts monthly and verify the galvanized base shows no corrosion; repair coatings if needed. Clean stainless surfaces with a pH-neutral cleaner and soft cloth.