Stainless legs, adjustable side bracing, and bullet feet enable stable leveling on uneven floors and support heavy loads during use. Facilities staff minimize vibration and maintain ergonomic rim height with precise field adjustment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain water. Use a mild detergent and soft cloth to clean the 16-gauge stainless bowl and 24" front-to-back surfaces. Scrub drainboards left and right with a non-abrasive pad to remove grease and food residue. Rinse with clean water, sanitize per CSA guidelines, and air dry. Inspect seals and adjustable bullet feet; tighten legs and side bracing if loose. Clean regularly to reduce bacterial risk, prevent fires, lower energy use, and extend equipment life.#@@#Additional Info#@#John Boos B Series 69" stainless steel sink features a single 18" x 24" x 14" compartment, 24" drainboards, 10" backsplash, faucet holes, die-stamped drain, stainless legs, adjustable bracing, and is NSF and CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Stainless legs, adjustable side bracing, and bullet feet enable stable leveling on uneven floors and support heavy loads during use. Facilities staff minimize vibration and maintain ergonomic rim height with precise field adjustment.#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily to remove food debris and prevent corrosion. Clean the 16-gauge Type 300 stainless steel bowl and drainboards with neutral pH detergent and warm water; rinse and dry to avoid water spots. Sanitize splash areas and faucet mounts per CSA and NSF protocols. Tighten stainless legs and adjustable side bracing monthly; verify bullet feet for level and adjust for drainage performance. Clear 3-1/2" drain openings and check seals; replace worn gaskets as needed.