Stop sacrificing workspace efficiency for compromised sanitation. This stainless steel sink delivers robust cleaning capacity and organized workflow for busy kitchens, clinics, and campuses. Designed for continuous use, it features deep compartments to keep service lines moving and staff productive.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash bowls with a mild detergent and warm water, scrubbing corners and 14" deep compartments. Rinse thoroughly and sanitize approved surfaces to eliminate bacteria. Clean drainboards, splash mount faucet area, and 10" backsplash edges. Degrease vents and under-sink legs to prevent fires and breakdowns. Dry surfaces and check seals. Regular cleaning reduces energy use, prevents illness, and helps pass inspections.#@@#Additional Info#@#John Boos 2B244-2D24 99" two-compartment sink features 16-gauge Type 300 stainless steel, two 24" x 24" x 14" compartments, drainboards, 10" backsplash, 3-1/2" drains, faucet holes, adjustable legs, and is NSF and CSA certified for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for compromised sanitation. This stainless steel sink delivers robust cleaning capacity and organized workflow for busy kitchens, clinics, and campuses. Designed for continuous use, it features deep compartments to keep service lines moving and staff productive.
Two deep compartments measure 24 inches left-to-right and 24 inches front-to-back, providing 14 inches of working depth for immersive washing and soaking. This configuration supports simultaneous cleaning tasks while maintaining clear separation for utensils and cookware.
Left and right areas provide staged drying and temporary storage adjacent to the bowls, reducing cross-traffic and countertop clutter. These areas channel water back into the sink to maintain a clean work area and speed turnover.
Constructed from 16-gauge Type 300 stainless steel, the top resists denting and endures daily use in commercial settings. The material stands up to frequent cleaning and complies with NSF and CSA-Sanitation requirements for foodservice environments.
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return protects walls from splashes and simplifies sanitation. The backsplash integrates with the sink footprint to create a sealed perimeter that reduces maintenance time.
The sink includes 3 1/2-inch die-stamped drain openings and a single set of splash-mount faucet holes at 8-inch centers to accept standard commercial faucets. These features enable straightforward plumbing connections and accommodate high-flow fittings.
Stainless steel legs with adjustable side bracing and bullet feet provide stable support on uneven floors and permit precise leveling. The frame design enhances load capacity and simplifies installation in renovated or new facilities.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seams and welds weekly and tighten leg bolts to maintain rigidity and proper alignment. Clean surfaces with a non-abrasive detergent and warm water; rinse thoroughly and dry to prevent spotting. Flush drains and strainers daily; remove debris to avoid clogs. Sanitize compartments with a food-safe sanitizer per manufacturer instructions and CSA guidelines. Verify faucet mounting and check splash height for secure seals. Adjust bullet feet for level operation and record maintenance dates.