Stop sacrificing workspace efficiency for substandard fixtures. This three-compartment sink delivers durable wash power and streamlined workflow for high-volume kitchens, handling heavy use without compromising sanitation. Designed for professional operations, it integrates expansive drain areas and robust construction to support continuous service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Scrape debris from each 16/300 stainless steel compartment. Apply mild detergent solution and scrub with a non-abrasive pad, focusing on corners and 3-1/2" drain openings. Rinse with hot water and flush drainboards. Wipe 10"H backsplash and legs dry to prevent corrosion. Clean condenser coils on adjacent refrigeration units to save energy. Inspect seals and tighten adjustable side bracing and bullet feet. Follow CSA and NSF sanitation procedures.#@@#Additional Info#@#John Boos 3B16204-2D18 is a 3-compartment, 87-1/4" x 25-1/2" x 44" stainless steel sink with (3) 16" x 20" x 14" bowls, 18" drainboards, 10" backsplash, 3-1/2" drains, adjustable legs, NSF and CSA certified, 123 pounds, for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for substandard fixtures. This three-compartment sink delivers durable wash power and streamlined workflow for high-volume kitchens, handling heavy use without compromising sanitation. Designed for professional operations, it integrates expansive drain areas and robust construction to support continuous service cycles.
#@@# Bowl Dimensions#@#
Three compartments measure 16 inches wide by 20 inches front-to-back and 14 inches deep, providing ample room for washing, rinsing, and sanitizing. Operators gain consistent clearance for standard pans and utensils, reducing handling time and improving staff throughput.
#@@# Drainboard Capacity#@#
Left and right drainboards extend 18 inches each, offering staging space for soiled and drying items adjacent to wash stations. Managers benefit from organized workflows that minimize cross-traffic and speed turnarounds during peak periods.
#@@# Solid Construction#@#
Fabricated from 16 gauge Type 300 stainless steel, the unit resists corrosion and tolerates frequent cleaning cycles common in institutional kitchens. Maintenance teams receive a rigid platform that sustains structural integrity under daily chemical and thermal stress.
#@@# Backsplash Design#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return protects surrounding walls from splashes and simplifies sanitation. Cleaning crews experience fewer labor hours and reduced risk of moisture damage to adjacent surfaces.
#@@# Faucet Provisions#@#
The deck includes a set of splash mount faucet holes with 8-inch centers, accommodating standard bridge or pre-rinse faucet assemblies. Plumbers obtain a straightforward installation point that aligns with common commercial plumbing layouts.
#@@# Adjustable Support#@#
Stainless steel legs with adjustable side bracing and bullet feet enable precise leveling on uneven floors and ensure stable operation.
#@@#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 3B16204-2D18 3-compartment sink by inspecting welds and seams weekly to prevent deterioration. Remove debris from 3-1/2" die-stamped drains daily and check drainage flow to avoid standing water. Clean stainless steel surfaces with neutral pH detergent and a soft cloth; rinse and dry to prevent mineral deposits. Sanitize compartments after heavy use per CSA and NSF-Sanitation guidelines. Tighten adjustable bullet feet monthly and confirm side bracing integrity.