Stop sacrificing workflow efficiency for compliance and durability. This three-compartment, two-drainboard sink combines large capacity and NSF-level sanitation in a single stainless steel workstation designed for continuous use in institutional kitchens. Food service managers find its deep bowls and robust construction reduce handling time and maintain consistent cleaning standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug any nearby equipment and clear the sink area. Scrape solids, then fill each compartment with warm water and a mild detergent. Scrub bowls, drainboards, backsplash, and legs with a soft brush; remove grease from vents and drains. Rinse thoroughly and sanitize with an EPA-approved solution; follow dwell time on the label. Wipe dry, check seals and faucet mounts, tighten fittings, and clean condenser coils on nearby refrigeration to maintain efficiency and safety.#@@#Additional Info#@#John Boos 3B20304-2D30 3-compartment stainless steel sink measures 123" W x 35.5" D x 44" H, with three 20" x 30" x 14" bowls, 30" drainboards, 10" backsplash, 3-1/2" drains, 16/300 stainless, adjustable legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing workflow efficiency for compliance and durability. This three-compartment, two-drainboard sink combines large capacity and NSF-level sanitation in a single stainless steel workstation designed for continuous use in institutional kitchens. Food service managers find its deep bowls and robust construction reduce handling time and maintain consistent cleaning standards.
#@@# Compartment Capacity#@#
Each compartment measures 20 inches wide by 30 inches front-to-back with 14 inches depth, providing generous wash, rinse, and sanitize zones that accommodate full-size sheet pans and large pots. Operators will load and process more items per cycle, reducing overall cycle counts and labor time.
#@@# Drainboard Surface#@#
Two 30-inch drainboards on the left and right integrate into the workline to stage wet items and support prep flow without separate stands. Staff will use the drainboards to streamline rinsing and drying tasks, limiting cross-traffic and surface clutter.
#@@# Sanitation Compliance#@#
The unit meets NSF and CSA-Sanitation criteria and includes 3-1/2 inch die-stamped drains to promote reliable wastewater removal. Inspectors will verify compliant fixtures while kitchens maintain required hygiene cycles with minimal adjustment.
#@@# Material Construction#@#
Built from 16/300 stainless steel with Type 300 corrosion resistance, the sink resists pitting and surface degradation in high-use environments. Maintenance teams will perform routine cleaning with standard agents and expect prolonged service life compared to lower-grade materials.
#@@# Mounting and Stability#@#
Stainless steel legs, adjustable side bracing, and bullet feet allow precise leveling on irregular floors and secure the assembly under heavy loads. Installers will position the unit to meet slope requirements and prevent movement during vigorous dishroom activity.
#@@#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#@#Clean stainless steel daily with a soft cloth and mild detergent to prevent residue and corrosion. Inspect welds, legs and adjustable bracing weekly; tighten fasteners and adjust bullet feet to maintain level. Flush drains with warm water and a mild enzymatic cleaner after peak use to avoid clogs. Verify splash mount faucet holes and die-stamped drains remain sealed; replace gaskets showing wear. Schedule quarterly NSF and CSA sanitation checks and document maintenance actions.