Stop sacrificing durability for workflow. This three-compartment stainless sink delivers institutional-grade wash capacity while preserving counter space with an integrated drainboard, enabling operations to run continuous cleaning cycles without bottlenecks. Designed for food service environments, it balances robust construction with serviceable details that reduce downtime and simplify sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power and remove debris. Scrub each 18" x 14" bowl with a mild detergent and a soft cloth, rinse with potable water, and sanitize per CSA guidelines. Clean the 18" drainboard and 10" backsplash with non-abrasive cleaner; remove drain strainers and flush 3-1/2" openings. Wipe legs, braces and adjustable feet; inspect seals and faucet holes. Dry all stainless surfaces to prevent corrosion and restore efficiency.#@@#Additional Info#@#John Boos 3B184-1D18L 76" three-compartment sink has 76"W x 23.5"D x 44"H dimensions, three 18"W x 18" x 14" deep bowls, one left drainboard, and 16/300 stainless steel.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow. This three-compartment stainless sink delivers institutional-grade wash capacity while preserving counter space with an integrated drainboard, enabling operations to run continuous cleaning cycles without bottlenecks. Designed for food service environments, it balances robust construction with serviceable details that reduce downtime and simplify sanitation.
#@@# Three Large Basins#@#
Three 18-inch wide by 18-inch front-to-back by 14-inch deep compartments provide sequential wash, rinse, and sanitize zones for high-throughput dishwashing. Facilities gain the capacity to process large volumes of wares while maintaining proper separation of cleaning stages.
#@@# Drainboard Integration#@#
An 18-inch left drainboard collects and routes runoff while offering temporary staging for soiled items or drying ware. Kitchens reduce cross-traffic by using the drainboard as a buffer between prep and cleaning areas.
#@@# Heavy-Gauge Construction#@#
Fabricated from 16-gauge Type 300 stainless steel, the unit resists corrosion and stands up to constant use in commercial kitchens. Maintenance crews encounter fewer repairs thanks to solid metal thickness and weld integrity.
#@@# Backsplash Protection#@#
A 10-inch high boxed backsplash with a 45-degree top and a 2-inch return contains splatter and protects wall finishes from water and chemical exposure. Cleaning personnel spend less time addressing wall damage and more time on core sanitation tasks.
#@@# Plumbing and Drainage#@#
The sinks include three 3-1/2-inch die-stamped drain openings sized for standard strainers and fast connections, plus splash-mount faucet holes with 8-inch centers to accept conventional faucet configurations. Plumbers complete installations quickly and connect standard fixtures without custom modifications.
#@@# Support and Leveling#@#
Stainless steel legs, adjustable side bracing, and adjustable bullet feet provide stable support and allow 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 all welds and fasteners monthly and tighten or repair any loose or damaged components to maintain structural integrity. Clean bowls and drainboards daily with a neutral detergent and warm water; rinse thoroughly to prevent residue. Sanitize surfaces with a food-safe sanitizer per manufacturer directions after deep cleaning. Verify faucet mounts, drain openings and splash mount holes for leaks weekly and replace seals as required. Adjust bullet feet to level unit routinely.