This three-compartment stainless steel sink combines commercial durability with a layout that supports continuous dishwashing workflows in busy kitchens, hospitals, schools, and bars. Designed for sustained use, the unit delivers consistent wash, rinse, and sanitize capacity while meeting NSF and CSA sanitation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and drain sinks. Scrub each 18" x 18" compartment with mild detergent and a soft cloth, rinse thoroughly, and sanitize per CSA and NSF guidelines. Clear 3-1/2" drains of debris and inspect 10" backsplash seams for buildup. Wipe exterior 16/300 stainless steel with non-abrasive cleaner; polish legs and adjustable bullet feet. Clean faucet holes and verify 8" centers. Dry surfaces completely before returning sinks to service to prevent corrosion and microbial growth.#@@#Additional Info#@#John Boos 3B184 three-compartment sink measures 59" W x 23.5" D x 44" H and features three 18" x 18" x 14" bowls, 16/300 stainless steel, a 10" H backsplash, splash-mount faucet holes, die-stamped drains, stainless legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
This three-compartment stainless steel sink combines commercial durability with a layout that supports continuous dishwashing workflows in busy kitchens, hospitals, schools, and bars. Designed for sustained use, the unit delivers consistent wash, rinse, and sanitize capacity while meeting NSF and CSA sanitation requirements.
A 10 inch high boxed backsplash with a 45 top and 2 inch return protects walls from splashes and simplifies cleaning. Installers receive a preformed surface that reduces field fabrication and maintains a sanitary junction with the wall.
Three identical compartments measuring 18 inches wide by 18 inches front-to-back and 14 inches deep provide dedicated zones for washing, rinsing, and sanitizing. Operators handle large pans and pots efficiently while keeping cross-contamination risk low.
The unit includes one set of splash mount faucet holes with 8 inch centers to accept industry-standard faucets and pre-rinse assemblies. Plumbers gain flexibility to install commercial faucets that match flow and spray requirements for peak operation.
Each sink bowl features 3-1/2 inch die-stamped drain openings that accept common strainers and tailpieces. Maintenance teams find service straightforward, and drainage supports rapid emptying during high-volume cycles.
Fabrication from 16/300 stainless steel delivers a corrosion-resistant surface and rigid structure for heavy use. Kitchen managers benefit from a balance of durability and weight that stands up to daily impacts while remaining serviceable.
Stainless steel legs with adjustable side bracing and bullet feet provide stable leveling on uneven floors and simplify alignment with counters and dish tables. Facilities personnel adjust height precisely to match existing workflow and ergonomic requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos 3B184 three-compartment sink with scheduled cleaning and inspection. Scrub compartments with a neutral detergent and soft brush, then rinse and sanitize per local codes. Remove and clear 3-1/2" drains weekly; inspect die-stamped openings and faucet splash mount for clogging. Tighten adjustable side bracing and bullet feet quarterly to maintain level. Verify 16/300 stainless surfaces for dents and repair sealant breaches promptly.