Stop compromising durability for utility. This two-compartment commercial sink delivers substantial wash capacity while preserving workspace integrity for continuous kitchen use. Every component aligns with professional service demands, offering a robust solution for high-throughput operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean sink daily to stop bacteria and prevent foodborne illness. Remove debris, scrub bowls and drainboard with a mild detergent and warm water, then rinse. Degrease oven hoods and vents weekly to reduce fire risk. Vacuum condenser coils and clean refrigeration seals monthly to cut energy use. Inspect legs, crossrails and seals for wear; tighten fittings and replace damaged parts to avoid breakdowns and pass CSA and NSF checks.#@@#Additional Info#@#John Boos 2B16204-1D18L two-compartment stainless steel sink measures 54" W x 25.5" D x 44" H, with two 16" W x 20" F-B x 14" deep bowls, left drainboard, 10" backsplash, 3-1/2" drains, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising durability for utility. This two-compartment commercial sink delivers substantial wash capacity while preserving workspace integrity for continuous kitchen use. Every component aligns with professional service demands, offering a robust solution for high-throughput operations.
#@@# Stainless Steel Construction#@#
Constructed from 16-gauge Type 300 stainless steel, the unit resists corrosion and withstands daily heavy use. Installers and operators gain a durable surface that sustains rigorous cleaning protocols and supports a long service life.
#@@# Two Compartments#@#
Two 16-inch wide compartments provide parallel wash and rinse workflows to maintain sanitation at peak service. Operators can process multiple items simultaneously without cross-contamination, improving throughput in busy kitchens.
#@@# Deep Bowls#@#
Each compartment measures 14 inches deep with 20 inches front-to-back capacity, enabling immersion washing of large pots and pans. Staff reduce cycle counts and handling time when cleaning oversized cookware.
#@@# Left Drainboard#@#
An 18-inch left drainboard offers dedicated staging and drying space adjacent to the bowls, consolidating workflow and minimizing splatter onto adjacent counters. Chefs and dish staff streamline prep and cleanup with an integrated surface.
#@@# Integrated Backsplash#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return protects walls from splash and simplifies wall maintenance. Maintenance teams will observe reduced wall damage and fewer repainting cycles.
#@@# Faucet Provisioning#@#
The deck contains a set of splash mount faucet holes with 8-inch centers to accept standard commercial fixtures, facilitating rapid installation. Plumbers save time and reduce modification costs during setup.
#@@# Support Frame#@#
The sink mounts on stainless steel legs with adjustable side bracing and bullet feet for precise leveling on uneven floors.
#@@#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#@#Maintain the John Boos 2B16204-1D18L sink by inspecting welds and seams monthly for signs of wear and correcting damage immediately. Clean bowls and drainboard daily with nonabrasive detergent and warm water; rinse thoroughly and sanitize per local codes. Descale drains and die-stamped openings weekly to prevent clogs. Tighten splash mount faucet connections quarterly and verify adjustable bullet feet for level; replace worn gaskets and seals as needed.