Engineered for sustained back-of-house performance, this commercial sink delivers robust wash capacity while maximizing workspace efficiency. Designed for high-throughput kitchens and institutional foodservice environments, the unit features a full-size compartment along with two generous drain areas to streamline prep, washing, and drying workflows. Specifications emphasize durable materials and serviceable components, enabling operators to maintain uptime and compliance in demanding operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and remove debris from the sink and drainboards. Scrub the 18-gauge Type 300 stainless steel with a mild detergent and a soft cloth, rinsing thoroughly. Clean faucet holes and 3-1/2" drain opening with a brush. Degrease ovens and vents to prevent fires. Vacuum condenser coils and inspect seals to improve efficiency and avoid breakdowns. Dry all surfaces before use to meet CSA and NSF sanitation standards.#@@#Additional Info#@#John Boos B Series sink measures 59" W x 29.5" D x 44" H. It has an 18" W x 24" x 14" deep bowl, dual 18" drainboards, 16/300 stainless steel, 10" backsplash, splash-mount faucet, and is NSF and CSA certified. Shipping weight is 76 pounds.#@@#General Info#@#Description #@#
Engineered for sustained back-of-house performance, this commercial sink delivers robust wash capacity while maximizing workspace efficiency. Designed for high-throughput kitchens and institutional foodservice environments, the unit features a full-size compartment along with two generous drain areas to streamline prep, washing, and drying workflows. Specifications emphasize durable materials and serviceable components, enabling operators to maintain uptime and compliance in demanding operations.
#@@# Compartment Capacity#@#
The single compartment measures 18 inches wide by 24 inches front-to-back with a 14-inch depth, providing substantial usable volume for large pots, pans, and bulk washing tasks. Installers and operators benefit from clearances and handling room that minimize rehandling and accelerate cycle times during busy meal periods.
#@@# Dual Drainboards#@#
Left and right drainboards each measure 18 inches, offering balanced drying and staging space adjacent to the sink bowl. This design enables parallel workflows for rinsing and air-drying without cross-contamination. Teams achieve continuous throughput by staging cleaned items on either side while new loads enter the bowl.
#@@# Stainless Steel Build#@#
The unit is constructed from 16/300 stainless steel, which resists corrosion and withstands repeated cleaning and heavy use typical in institutional kitchens. Maintenance crews will appreciate the smooth surfaces and welded seams that simplify sanitation and extend service life.
#@@# Backsplash Design#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return minimizes splash transfer to rear walls and aligns with common sanitation specifications for wall protection. Facility managers maintain a sanitary barrier that limits moisture intrusion and simplifies compliance verification.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect weld seams weekly and tighten adjustable bullet feet to maintain level operation. Clean 16/300 stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Flush die-stamped 3-1/2" drain opening and strainers daily to avoid clogs. Verify splash mount faucet holes and seals for leaks and replace deteriorated gaskets. Sanitize bowls after heavy use following CSA and NSF procedures to ensure compliance and durability.