Stop sacrificing sanitation speed for sink size. This three-compartment commercial sink pairs large wash capacity with a left drain plate to streamline dish flow and maintain separation for washing, rinsing, and sanitizing operations. Food service professionals will appreciate the durable stainless steel construction and code-compliant design that support continuous use in demanding kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain water. Scrub each 18" x 24" compartment with a mild detergent and a non-abrasive pad; rinse thoroughly. Clean the 18" left drainboard and 10" backsplash to remove grease. Wipe die-stamped drains and faucet holes; clear blockages. Sanitize food-contact surfaces per local rules. Inspect seals and adjustable legs; tighten as needed. Dry all surfaces completely before use to prevent corrosion and bacteria growth.#@@#Additional Info#@#John Boos B Series three-compartment sink, model 3B18244-1D18L, measures 76" W x 29-1/2" D x 44" H. It has three 18" W x 24" x 14" deep bowls, a left drainboard, and a 10" H backsplash. Made of 16/300 stainless steel, it weighs 131 pounds.#@@#General Info#@#Description #@#
Stop sacrificing sanitation speed for sink size. This three-compartment commercial sink pairs large wash capacity with a left drain plate to streamline dish flow and maintain separation for washing, rinsing, and sanitizing operations. Food service professionals will appreciate the durable stainless steel construction and code-compliant design that support continuous use in demanding kitchens.
#@@# Three Compartment#@#
Each compartment measures 18 inches wide by 24 inches front-to-back and 14 inches deep, providing ample volume for full-size pans and bulk cookware. Operators will handle high dish volumes without repeated repositioning due to the deep, wide bowls.
#@@# Left Drainboard#@#
The left-side drainboard spans 18 inches and directs runoff into the sink while offering staging space for soiled items or air-drying washed wares. Staff can separate wet items from preparation areas to reduce cross-contamination and workflow interruptions.
#@@# Heavy Gauge Construction#@#
Fabricated from 16 gauge Type 300 stainless steel, the unit resists corrosion and withstands mechanical wear typical in institutional settings. Maintenance crews will spend less time on repairs because the material endures heavy use and frequent cleaning.
#@@# Integral Backsplash#@#
A 10-inch high boxed backsplash with a 45-degree top and 2-inch return protects walls from splashes and simplifies wall-level sanitation. Building inspectors will find the design aligns with common sanitation codes for food service installations.
#@@# Plumbing Provisions#@#
Engineering includes three 3-1/2 inch die-stamped drain openings and one set of splash mount faucet holes with 8-inch centers to accept standard commercial faucet configurations. Plumbers will install supply and drainage with minimal adaptation thanks to these industry-standard fittings.
#@@# Robust Support System#@#
The sink mounts on stainless steel legs with adjustable side bracing and adjustable bullet feet to achieve 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#@#Inspect seals and welds weekly on the John Boos 3B18244-1D18L sink to prevent leaks and ensure CSA sanitation compliance. Flush drains with hot water and a grease-dissolving enzymatic cleaner after each shift. Descale splash mount faucet holes and die-stamped openings monthly with a mild acid solution. Polish Type 300 stainless steel surfaces with a nonabrasive cleaner; avoid chlorine. Tighten adjustable feet and side bracing quarterly to maintain level and drainage.