Stop compromising workflow for inadequate sinks. This one-compartment stainless steel workstation combines a deep basin and dual drainboards to handle continuous prep, wash, and rinse cycles in high-volume kitchens. Professionals enjoy consistent sanitation and robust support that keeps service moving during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water lines and shut off valves before cleaning. Remove debris and wash bowls and drainboards with mild detergent and warm water using a non-abrasive cloth. Scrub drains and backsplash with a soft brush to remove grease. Rinse and dry with a lint-free towel to prevent spotting. Clean galvanized legs and gussets with mild cleaner and water. Inspect seals and faucet holes; replace worn parts. Regular cleaning prevents bacteria, fires, higher bills, and equipment failures.#@@#Additional Info#@#John Boos E1S8-24-14T24 63"–72" E-Series sink has one 24" x 24" x 14" compartment, left/right drainboards, 18-gauge Type 300 stainless steel top, galvanized legs, 9-3/4" backsplash, 3-1/2" die-stamped drains, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising workflow for inadequate sinks. This one-compartment stainless steel workstation combines a deep basin and dual drainboards to handle continuous prep, wash, and rinse cycles in high-volume kitchens. Professionals enjoy consistent sanitation and robust support that keeps service moving during peak periods.
#@@# Construction Gauge#@#
18-gauge Type 300 stainless steel provides a durable, corrosion-resistant work surface that withstands frequent use and cleaning. Engineers specified Type 300 to maintain form stability while resisting pitting and staining in commercial environments.
#@@# Bowl Dimensions#@#
The compartment measures 24 inches wide by 24 inches front-to-back and sits 14 inches deep, delivering a 33-gallon capacity that accommodates large pots and pans. Chefs benefit from generous clearance that reduces splashing and enables efficient soak and manual wash operations.
#@@# Overall Footprint#@#
The overall unit spans 63 to 72 inches in length, 29.5 inches in depth, and 43.75 inches in height, enabling integration into varied kitchen layouts. Managers appreciate the adaptable sizing that fits islands or against walls while providing ample workspace on both sides.
#@@# Drainboard Configuration#@#
Left and right drainboards extend work capacity for staging clean and dirty items, improving throughput and minimizing cross-traffic. Staff experience streamlined workflows because items drain and air-dry on integrated surfaces adjacent to the sink.
#@@# Splash Protection#@#
A 9-3/4-inch boxed backsplash with a 45-degree top and 2-inch return prevents splatter against walls and raises hygiene standards in the dishwash zone. Maintenance teams find the splash design simplifies cleaning and reduces residue buildup at the back junction.
#@@# Plumbing Details#@#
The sink includes 3-1/2-inch die-stamped drain openings and a single set of splash mount faucet holes with 8-inch centers to accept commercial faucet hardware.
#@@#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 neutral pH detergent and soft cloth to prevent corrosion and spotting. Inspect 18-gauge seams and die-stamped drains weekly; tighten fasteners and clear debris to maintain flow. Sanitize bowls and drainboards after each service using an approved food-contact sanitizer. Adjust plastic bullet feet quarterly to ensure level performance. Verify CSA and NSF labels during scheduled maintenance and replace worn gaskets promptly.