Stop compromising sanitation for throughput. This heavy-duty three-compartment sink delivers robust wash capacity and workflow efficiency for busy kitchens, schools, hospitals, and bars, all in a corrosion-resistant stainless configuration. Designed for continuous use, it balances sink capacity, durable construction, and serviceability to support high-volume operations.
LongDescription#@#(IMPORTED) BlendPort® BPFC Series Sink, 18" x 18" three compartment, 16/304 stainless steel construction, (2) 18" drainboards, 19"H stainless steel legs, gussets, stainless steel bullet feet, 14" deep sink bowl with bowl straps between bowls, 3 1/2" basket drain, crossbracing runs front-to-back & side-to-side & faucet holes on 8" centers, leak tested & crated with hardwood for shipping, NSF (Flyer NET Pricing)#@@#Cleaning Instructions#@#Eagle Group BPS-1854-3-18-FC: clean each sink compartment after service. Remove debris, use a mild detergent and warm water, scrub with a non-abrasive pad, rinse thoroughly, sanitize per CSA guidelines, and air dry. Wipe drainboards and legs; inspect and clear 3 1/2" basket drains. Clean condenser coils and vents if applicable. Regular cleaning prevents contamination, reduces fire risk from grease, lowers energy use, and extends equipment life.#@@#Additional Info#@#Eagle Group BPS-1854-3-18-FC stainless steel sink features 14" deep bowls, 16-gauge Type 304 construction, and left/right drainboards. NSF-certified with 19"H legs, crossbracing, 3½" basket drains, and 8¼" splash for foodservice install.#@@#General Info#@#Description #@#
Stop compromising sanitation for throughput. This heavy-duty three-compartment sink delivers robust wash capacity and workflow efficiency for busy kitchens, schools, hospitals, and bars, all in a corrosion-resistant stainless configuration. Designed for continuous use, it balances sink capacity, durable construction, and serviceability to support high-volume operations.
#@@# Three Compartment#@#
Three full-size compartments provide separate wash, rinse, and sanitize stations that maintain code compliance and accelerate dishroom flow. Each bowl measures approximately 18 to 22 inches front-to-back and 16 to 21 inches left-to-right, with 14 inches of depth to handle large pots and pans without splashing.
#@@# Stainless Construction#@#
Fabricated from 16 gauge Type 304 stainless steel, the top and bowls resist corrosion and frequent cleaning cycles common in commercial kitchens. This material specification supports longevity under detergent exposure and hot water use while meeting NSF inspection requirements.
#@@# Integrated Drainboards#@#
Built with left and right-hand drainboards, the unit creates dedicated staging zones for soiled and cleaned items, reducing cross-contamination and improving process sequencing. Drainboards integrate with the sink plane to channel water to 3 1/2 inch basket drains for reliable drainage.
#@@# Reinforced Support#@#
The frame uses legs with rear and side crossrails and front-to-back plus side-to-side crossbracing, delivering lateral stability during heavy loading and cleaning. Stainless steel gussets and bullet feet anchor the assembly and allow secure leveling on uneven floors.
#@@# Serviceable Details#@#
Designers fitted bowl straps between compartments and standard faucet holes on 8 inch centers to simplify plumbing installation and maintenance. The 3 1/2 inch basket drains allow straightforward access for routine clearing, minimizing downtime.
#@@#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 solder joints, drain fittings, and basket drains weekly for leaks and tighten or replace components as required. Clean all stainless surfaces daily with a pH-neutral detergent and soft cloth; remove scale with a 10% vinegar solution and rinse thoroughly. Sanitize bowls after heavy use per facility protocol. Lubricate faucet aerators monthly and clear debris from trap assemblies quarterly. Verify leg stability and crossrail connections during each cleaning cycle.