Stop sacrificing durability for speed. This commercial sink combines heavy-duty construction with practical features to support continuous washroom operations in high-volume kitchens, cafeterias, and healthcare facilities. Designed for sanitation compliance and straightforward installation, this unit promotes efficient workflow and consistent cleaning performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power and clear the area. Remove debris from the sink and drainboard. Mix mild detergent in warm water (use gallons or liters as needed). Scrub with a soft cloth or nylon brush; avoid steel wool. Rinse thoroughly and wipe dry to prevent water spots. Clean faucet holes and die-stamped drain opening with a small brush. Degrease vents and oven areas to reduce fire risk. Inspect seals and legs; tighten adjustable bracing and bullet feet. Follow CSA and NSF guidelines for sanitation.#@@#Additional Info#@#John Boos B Series 1-compartment left-drain sink is 40" W x 23.5" D x 44" H, with an 18" bowl, 18" left drainboard, 10" backsplash, 16/300 stainless steel, adjustable legs, 3.5" drain, NSF and CSA certified, 58 pounds, and splash-mount faucet holes.#@@#General Info#@#Description #@#
Stop sacrificing durability for speed. This commercial sink combines heavy-duty construction with practical features to support continuous washroom operations in high-volume kitchens, cafeterias, and healthcare facilities. Designed for sanitation compliance and straightforward installation, this unit promotes efficient workflow and consistent cleaning performance.
#@@# One Compartment#@#
This sink offers a single deep compartment measuring 18 inches wide by 18 inches front-to-back and 14 inches deep, delivering ample wash capacity for pots, pans, and bulk utensils. Operators gain space for soaking and intensive cleaning while maintaining a compact overall footprint of 40 inches wide by 23.5 inches deep.
#@@# Left Drainboard#@#
An integrated left drainboard provides an 18-inch drying and staging surface directly adjacent to the bowl, enabling immediate drain-off and organization of cleaned items. Staff reduce countertop clutter and accelerate turnaround between wash cycles by using the dedicated warmer plate alternative for temporary staging.
#@@# High Gauge Stainless#@#
The unit uses 16 gauge Type 300 stainless steel for the bowl, drainboard, backsplash, and front, providing robust corrosion resistance and structural stability in constant-use environments. Maintenance teams will appreciate the material’s tolerance to frequent cleaning and chemical disinfectants, which supports long-term sanitation.
#@@# Backsplash Design#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return prevents splashes from reaching walls and adjacent equipment, preserving surrounding finishes and reducing cleaning scope. Facility managers minimize water intrusion and protect wall substrates during intensive washing operations.
#@@# Faucet Mounting#@#
Prepunched splash mount faucet holes with 8-inch centers and a 3.5-inch die-stamped drain opening simplify plumbing hookup and drain alignment.
#@@#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 seams and welds on the John Boos 1B184-1D18L sink weekly and repair minor gaps immediately. Clean 16/300 stainless steel surfaces with neutral pH detergent and warm water; rinse thoroughly to prevent residue. Flush the 3-1/2" drain opening and left drainboard daily to avoid buildup. Verify adjustable bullet feet and side bracing monthly and torque fasteners to maintain level. Replace faucet gaskets on schedule and document all service actions.