Count on durable performance and efficient workflow with this heavy-duty one-compartment sink engineered for commercial kitchens. Built from 18-gauge 300 series stainless steel, the unit resists corrosion while maintaining structural stability for frequent use. Designed for institutional and high-volume settings, the layout pairs a deep 12-inch compartment with a left-hand drainboard to streamline prep and wash cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove debris and wash sink bowl and left-hand drainboard with a mild detergent solution; scrub corners and backsplash with a soft brush. Rinse with hot water and sanitize with an approved sanitizer following label dilution—use measured gallons or liters as directed. Clean 3-1/2" drains and faucet holes; inspect seals and adjust galvanized legs and plastic bullet feet. Dry all surfaces to prevent corrosion and reduce fire and contamination risks.#@@#Additional Info#@#John Boos E1S8-18-12L18 stainless steel sink measures 38.5"W x 23.2"D x 43.75"H, with an 18" x 18" x 12" bowl, 18" left drainboard, 9-3/4" backsplash, 3-1/2" drains, 18-gauge Type 300 top, galvanized legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Count on durable performance and efficient workflow with this heavy-duty one-compartment sink engineered for commercial kitchens. Built from 18-gauge 300 series stainless steel, the unit resists corrosion while maintaining structural stability for frequent use. Designed for institutional and high-volume settings, the layout pairs a deep 12-inch compartment with a left-hand drainboard to streamline prep and wash cycles.
#@@# Compartment Capacity#@#
A single 18-inch by 18-inch bowl provides a 12-inch depth that accommodates pots, pans, and stackable trays. Operators will reduce handling time and fit larger items without tilting, improving turnaround during peak service.
#@@# Drainboard Worktop#@#
A full left-hand drainboard creates dedicated staging space for drying, rinsing, or temporary storage of utensils. Staff will keep counters clear and maintain sanitary separation between clean and soiled items.
#@@# Splash Control#@#
A 9-3/4 inch boxed backsplash with a 45-degree top and 2-inch return protects walls from splatter and simplifies cleaning. Maintenance crews gain faster wipe-downs and reduced risk of moisture damage behind the unit.
#@@# Plumbing Integration#@#
The top includes splash mount faucet holes with 8-inch centers and 3-1/2 inch die-stamped drain openings for straightforward plumbing hookup. Installers will save time during fit-out and achieve reliable drain alignment with standard components.
#@@# Structural Support#@#
Galvanized legs and gussets deliver stable support under continuous load while adjustable plastic bullet feet allow precise leveling on uneven floors. Kitchen managers will maintain safe work heights and consistent clearance for floor cleaning equipment.
#@@# Certifications and Materials#@#
Constructed from Type 300 stainless steel and certified to NSF and CSA sanitation standards, the sink meets regulatory requirements for foodservice environments. Procurement teams will document compliance and extend lifecycle performance through corrosion-resistant materials.
#@@#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 welds and seams weekly; remove debris to prevent corrosion. Clean bowls and drainboard with mild, pH-neutral detergent and warm water; rinse and dry to avoid spots. Sanitize surfaces after heavy use with a foodservice-approved sanitizer, following contact time instructions. Verify faucet mounting and gaskets monthly; replace deteriorated seals immediately. Level unit and tighten leg braces quarterly for drainage.