Stop compromising on durability or sanitation. This one-compartment commercial sink combines robust 16-gauge Type 300 stainless steel with a deep 14-inch basin and an integrated left-hand plate for continuous workflow, ensuring reliable wash performance in high-use kitchens. Food service teams benefit from a corrosion-resistant fixture that meets NSF and CSA sanitation standards while offering straightforward installation and adjustment features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power, clear the sink and drainboard, then remove debris. Mix a mild detergent in warm water (use gallons or liters as needed). Scrub bowls, drainboard, backsplash, and legs with a soft brush; rinse thoroughly. Sanitize NSF surfaces with a food-safe sanitizer per label. Dry all stainless surfaces to prevent corrosion. Clean condenser coils and vents weekly to save energy and prevent fires. Inspect seals and tighten fittings to avoid leaks.#@@#Additional Info#@#John Boos 1B16204-1D18L B Series stainless steel sink features a 16-gauge Type 300 construction with a 16" x 20" x 14" compartment, left-hand drainboard, and adjustable legs.#@@#General Info#@#Description #@#
Stop compromising on durability or sanitation. This one-compartment commercial sink combines robust 16-gauge Type 300 stainless steel with a deep 14-inch basin and an integrated left-hand plate for continuous workflow, ensuring reliable wash performance in high-use kitchens. Food service teams benefit from a corrosion-resistant fixture that meets NSF and CSA sanitation standards while offering straightforward installation and adjustment features.
#@@# Compartment Capacity#@#
The basin measures 16 inches wide by 20 inches front-to-back and 14 inches deep, accommodating large pots and trays while minimizing splash. Operators can load large cookware with fewer maneuvers, enhancing throughput during peak service periods.
#@@# Left-Hand Plate#@#
The 18-inch left plate provides a dedicated staging area for soiled wares and rinsed items, enabling linear cleaning sequences that reduce cross-contamination. Chefs and dish crews can sort and transfer items efficiently without reclaiming counter space.
#@@# Solid Construction#@#
Fabricated from 16-gauge, 300 series stainless steel, the unit resists corrosion and maintains structural integrity under continuous use. Maintenance teams will perform fewer repairs and sustain a sanitary surface that withstands frequent cleaning chemicals.
#@@# Sanitation Compliance#@#
The sink features a 10-inch high boxed backsplash with a 45-degree splash and 2-inch return, designed to control runoff and protect adjacent walls while satisfying sanitation inspectors. Facilities managers will find it easier to document compliance with NSF and CSA sanitation certification data.
#@@# Installation Features#@#
Engineers will appreciate the stainless steel legs, adjustable side bracing, and bullet feet that allow precise leveling on uneven floors and straightforward anchoring to existing service lines. Install crews can reduce fitment time and ensure stable operation under load.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seams and welds weekly and remove debris to prevent corrosion. Flush drain openings with hot water and a mild alkaline cleaner; run water for 30 seconds after detergent to avoid residue. Sanitize the compartment with a food-safe sanitizer at recommended concentrations and document cycles. Tighten adjustable bullet feet and crossrails monthly to maintain level and load stability. Replace worn gasket material and verify CSA and NSF labels remain legible.