Stop compromising sanitation for speed. This three-compartment stainless steel sink offers robust cleaning capacity and a continuous workflow for high-volume kitchens, enabling staff to process large loads without bottlenecks. Designed for institutional use, the unit combines durable materials with serviceable components to meet daily commercial demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Remove debris from each 20" x 30" x 14" compartment and scrub with a mild detergent and a nylon brush. Rinse with hot water and sanitize per CSA and NSF guidance. Clean 24" drainboards and 10" backsplash with non-abrasive cleaner. Wipe 16/300 stainless with a soft cloth to prevent scratches. Inspect drains and faucet holes for blockages. Dry all surfaces and ensure adjustable feet sit level to prevent standing water.#@@#Additional Info#@#John Boos 3-compartment sink, model 3B20304-2D24, measures 111" W x 35.5" D x 44" H. It has three 20" W x 30" x 14" deep bowls, 24" drainboards, 10" H backsplash, 8" faucet holes, 3-1/2" drains, stainless steel construction, and ships at 178 pounds.#@@#General Info#@#Description #@#
Stop compromising sanitation for speed. This three-compartment stainless steel sink offers robust cleaning capacity and a continuous workflow for high-volume kitchens, enabling staff to process large loads without bottlenecks. Designed for institutional use, the unit combines durable materials with serviceable components to meet daily commercial demands.
#@@# Bowl Dimensions#@#
Each compartment measures 20 inches wide by 30 inches front-to-back and 14 inches deep, providing ample capacity for sinks, pans, and prep items. The large footprint supports simultaneous washing, rinsing, and sanitizing tasks while maintaining ergonomic reach for operators.
#@@# Drainboard Design#@#
Two 24-inch drainboards flank the sink to stage soiled and cleaned items directly at the wash line, minimizing traffic and transfer time. The left and right boards slope toward the bowls to channel runoff and reduce countertop pooling.
#@@# Construction Quality#@#
Fabricated from 16 gauge Type 300 stainless steel, the unit resists corrosion and withstands frequent cleaning and chemical exposure. Welded seams and a boxed backsplash with a 10-inch height and 45-degree top enhance splash containment and simplify sanitation routines.
#@@# Plumbing Integration#@#
The sink features 3-1/2-inch die-stamped drain openings compatible with standard commercial strainers, enabling straightforward plumbing hookup. Splash-mount faucet holes with 8-inch centers accommodate common mixer and pot filler configurations to support heavy-duty faucet assemblies.
#@@# Support Framework#@#
Stainless steel legs and adjustable side bracing provide stable support across uneven floors, while adjustable bullet feet allow precise leveling for consistent drainage. The structural layout reduces vibration and maintains alignment under regular loading cycles.
#@@# Compliance Credentials#@#
NSF certification and CSA-Sanitation listing validate the design for regulated foodservice environments and institutional facilities.
#@@#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 3-compartment sink by inspecting welds and seams weekly for corrosion or stress. Tighten leg bolts monthly for stability. Clean bowls and drainboards daily with a neutral pH cleaner; rinse and wipe dry to prevent water spots. Clear 3-1/2" drains weekly to avoid clogs. Sanitize surfaces per facility protocol, ensuring NSF and CSA-Sanitation compliance. Adjust bullet feet as needed to keep the unit level and check boxed backsplash seals quarterly.