Stop sacrificing durability for workflow. This three-compartment stainless steel sink combines robust 18 Gauge Type 304 construction with a layout engineered for continuous, high-throughput dish and prep processing. Food service teams gain consistent wash, rinse, and sanitize zones sized to fit common pans and cookware while maintaining NSF compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and soiled dishes. Use a mild detergent and warm water to scrub each 16" x 20" x 12" compartment, paying attention to 1-1/2" rolled edges and basket drains. Rinse with potable water and dry with a lint-free cloth. Clean 9" backsplash and faucet holes to prevent grease buildup. Sanitize NSF-compliant surfaces per CSA or local guidelines. Inspect seals and legs; tighten hardware as needed before returning unit to service.#@@#Additional Info#@#BK Resources BKS-3-1620-12S is a 53" x 25.81" three-compartment sink with 16" x 20" x 12" compartments, 9" backsplash, 18-gauge Type 304 stainless steel, stainless steel legs, adjustable feet, rolled edges, basket drains, and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow. This three-compartment stainless steel sink combines robust 18 Gauge Type 304 construction with a layout engineered for continuous, high-throughput dish and prep processing. Food service teams gain consistent wash, rinse, and sanitize zones sized to fit common pans and cookware while maintaining NSF compliance.
#@@# Front-To-Back Capacity.#@#
Each compartment measures 20 inches front-to-back and 16 inches wide, providing ample room for stacking pans, pots, and utensils. Staff will experience fewer wash cycles per load because technicians can submerge larger items without compromising water circulation.
#@@# Deep Bowl Design.#@#
The 12-inch deep bowls accept tall stock pots and mixing bowls, reducing splashing and allowing operators to maintain ergonomic postures while cleaning. Teams can process bulk items with less bending and fewer interruptions during peak shifts.
#@@# Heavy-Duty Construction.#@#
Manufacturers built the top and bowls from 18 Gauge 300 Series stainless steel to resist corrosion and withstand daily impacts in commercial kitchens. Managers will extend service life and reduce replacement frequency, lowering lifecycle costs.
#@@# Integrated Splash Protection.#@#
A 9-inch high backsplash and 8-inch on-center faucet holes minimize wall exposure and simplify faucet installation while controlling runoff. Maintenance crews will reduce cleaning time around back walls and maintain sanitation standards more efficiently.
#@@# Secure Drain Assembly.#@#
The unit ships with roll-edged fronts and sides and includes basket drains compatible with 1-1/2 inch plumbing, ensuring reliable drainage and simple debris capture. Facilities avoid frequent clogs and protect downstream plumbing with straightforward basket removal for cleaning.
#@@# Stable Support System.#@#
This model uses stainless steel legs with side bracing and adjustable over-plastic bullet feet to level on uneven floors while preserving structural alignment.
#@@#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#@#For commercial kitchens, perform daily washdown with mild detergent and warm water to remove food soils and prevent corrosion. Inspect basket drains and clear debris weekly to maintain flow. Sanitize compartments after heavy use using approved solutions at manufacturer concentrations. Tighten leg braces and check adjustable bullet feet monthly to preserve level alignment. Rinse and dry weld seams and backsplash to prevent spotting and extend service life.
