Outfit busy kitchens with a commercial sink designed for continuous use and precise sanitation control. This single-compartment unit features a deep 14-gallon bowl paired with an integrated left drainboard to streamline wash and prep stations. The rigid stainless steel construction supports sustained daily cycles without deformation. Facilities prioritizing hygiene will appreciate the NSF and CSA sanitation compliance built into a package designed for direct integration into high-traffic workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Remove debris from the 18" x 24" x 14" compartment and left drainboard. Scrub with mild detergent, rinse, and sanitize surfaces to meet CSA and NSF standards. Clean drain and faucet holes; inspect seals and tighten connections. Degrease vents and oven surrounds to reduce fire risk. Clean condenser coils and check components to prevent breakdowns and lower utility use. Dry completely before use.#@@#Additional Info#@#John Boos 1B18244-1D18L B Series sink measures 40" W x 29.5" D x 44" H. It features an 18" W x 24" L x 14" deep bowl, 18" left drainboard, 10" H backsplash, stainless steel construction, adjustable legs, and NSF certification.#@@#General Info#@#Description #@#
Outfit busy kitchens with a commercial sink designed for continuous use and precise sanitation control. This single-compartment unit features a deep 14-gallon bowl paired with an integrated left drainboard to streamline wash and prep stations. The rigid stainless steel construction supports sustained daily cycles without deformation. Facilities prioritizing hygiene will appreciate the NSF and CSA sanitation compliance built into a package designed for direct integration into high-traffic workflows.
#@@# Bowl Capacity#@#
The deep 14-gallon capacity supports large pots and pans, reducing the number of fill and empty cycles for staff. Designers will benefit from the 18-inch by 24-inch front-to-back footprint and 14-inch depth that accommodate oversized cookware without splashing.
#@@# Left Drainboard#@#
An 18-inch left drainboard channels runoff to the bowl and provides a staging surface for drying or plating. Chefs can stage plated items or rinseware next to the sink for continuous movement through prep stations.
#@@# Robust Construction#@#
Fabricated from 16-gauge Type 300 stainless steel, the unit resists corrosion and withstands impacts common in foodservice operations. Fabricators will find that welds and formed edges maintain integrity under thermal and mechanical stress.
#@@# Faucet Integration#@#
Spooled splash mount faucet holes with 8-inch centers allow standard faucets to install without additional modification. Maintenance teams will save time during service and replacement cycles thanks to conventional hole spacing.
#@@# Backsplash Design#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return prevents wall contamination and deflects splashes back into the sink. Engineers will note that the formed return reduces water intrusion behind counters, preserving adjacent surfaces.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect sink welds and seams weekly. Tighten adjustable bullet feet to maintain level and prevent standing water. Clean surfaces with mild detergent and warm water; rinse and dry to avoid mineral deposits. Sanitize bowl and drainboard with EPA-approved sanitizer. Descale drains using enzymatic cleaners monthly. Verify faucet holes and splash mounts for leaks; retighten fittings and replace seals when worn. Ensure NSF and CSA tags remain legible.