Stop trading durability for convenience. This three-compartment commercial sink delivers robust cleaning capacity, institutional-grade construction, and a practical layout to support high-volume kitchens and foodservice operations that require consistent sanitation and fast turnaround. Designed for continuous use, the fixture reduces cycle times while maintaining compliance with health codes and industrial workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear work area. Remove debris from bowls and drainboards. Use a mild detergent and warm water; scrub compartments with a soft brush, paying 3-1/2" drain openings and splash mount areas. Rinse thoroughly and sanitize per CSA guidelines. Clean galvanized legs and crossrail to remove grease. Dry surfaces and check seals and bullet feet for stability. Clean coils and vents on nearby refrigeration to save energy and reduce fire risk.#@@#Additional Info#@#John Boos 3-compartment galvanized sink, 103" W x 35.5" D x 44" H, has three 20" x 30" x 14" bowls, left/right drainboards, 10" backsplash, 16/300 stainless top, adjustable legs, 3-1/2" drains, splash-mount faucet holes, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop trading durability for convenience. This three-compartment commercial sink delivers robust cleaning capacity, institutional-grade construction, and a practical layout to support high-volume kitchens and foodservice operations that require consistent sanitation and fast turnaround. Designed for continuous use, the fixture reduces cycle times while maintaining compliance with health codes and industrial workflows.
#@@# Material Strength#@#
The top and bowls use 16-gauge Type 300 stainless steel to resist corrosion, withstand daily impact, and simplify cleaning. Users gain long service life and predictable maintenance intervals because the specification resists pitting and surface wear under heavy use.
#@@# Three Compartment Layout#@#
Three 20-inch wide compartments provide dedicated stations for wash, rinse, and sanitize tasks, enabling linear workflow and reducing cross-contamination risk. Operators achieve simultaneous processing of multiple items, increasing throughput during peak service periods.
#@@# Integrated Drainboards#@#
Left and right drainboards offer immediate staging and drying space adjacent to the bowls, eliminating the need for separate tables and shortening handling distances. Staff members reduce downtime between steps and keep counters clear, improving overall kitchen efficiency.
#@@# Backsplash Configuration#@#
A 10-inch boxed backsplash with a 45-degree top and 2-inch return controls splash and directs water back into the sink area, maintaining adjacent surface cleanliness. Kitchen managers can maintain sanitation lines and reduce water migration onto floors or walls, supporting safety and cleaning protocols.
#@@# Mounting and Plumbing Provisions#@#
The sink includes a set of splash mount faucet holes with 8-inch centers and 3.5-inch die-stamped drains to accept standard plumbing fixtures and strainers.
#@@#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 the John Boos 3B20304-2D20 sink weekly for corrosion and loose fasteners. Clean stainless surfaces with a neutral pH detergent and rinse thoroughly to prevent residue. Flush drains with hot water and a mild descaler monthly. Adjust bullet feet and side bracing to maintain level and prevent stress on welds. Verify faucet mounting and drain seals after heavy use. Replace worn gaskets and check CSA/NSF labels for continued compliance.
