Handle peak dishroom loads without compromise. This two-compartment stainless sink delivers robust washing capacity and integrated drainage for a streamlined workflow, while durable construction minimizes downtime and service calls. Designed for continuous use in commercial kitchens, it combines practical dimensions with the sanitary features required by institutional operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Remove debris from bowls and drainboard. Scrub compartments with mild detergent and a soft brush, focusing on corners and the 3-1/2" die-stamped drains. Rinse with hot water and sanitize per CSA and NSF guidelines. Clean galvanized legs and adjustable feet; inspect seals and splash mount faucet holes. Dry all surfaces to prevent corrosion and maintain cooling and fire safety.#@@#Additional Info#@#John Boos E2S8-1620-12L18 two-compartment stainless steel sink measures 52.5" W x 25.5" D x 43.75" H, with two 16" x 20" x 12" bowls, left drainboard, 9-3/4" backsplash, 18-gauge Type 300 stainless top, and galvanized legs.#@@#General Info#@#Description #@#
Handle peak dishroom loads without compromise. This two-compartment stainless sink delivers robust washing capacity and integrated drainage for a streamlined workflow, while durable construction minimizes downtime and service calls. Designed for continuous use in commercial kitchens, it combines practical dimensions with the sanitary features required by institutional operations.
#@@# Top-Quality Construction#@#
Built from 18-gauge Type 300 stainless steel, this unit resists corrosion and stands up to daily cleaning cycles common in restaurants, hospitals, and universities. Welded seams and a 9-3/4 inch boxed backsplash with 45° top improve hygiene and limit splashback during heavy use.
#@@# Spacious Dual Compartments#@#
Each compartment measures 16 inches left to right by 20 inches front to back and 12 inches deep, providing ample wash and rinse volume for racks, pans, and utensils. The two-compartment layout allows staff to separate tasks, maintaining sanitation and speeding throughput during peak service.
#@@# Integrated Left Drainboard#@#
The 18-inch left drainboard accepts wet items directly from the sink and channels water to reduce floor drip and handling time. Operators gain immediate staging space for drying or pre-rinsing, which increases cycle efficiency without the need for separate equipment.
#@@# Service-Ready Support Structure#@#
Galvanized legs and gussets provide stable support under loaded conditions and simplify installation on uneven floors with adjustable plastic bullet feet. Maintenance crews can access plumbing and underside components without dismantling major assemblies.
#@@# Plumbing and Sanitation Features#@#
The unit includes a set of splash mount faucet holes with 8-inch centers and three-and-a-half inch die-stamped drain openings that accept standard strainers and traps. NSF and CSA-Sanitation certifications document compliance with regulatory cleaning and material standards.
#@@#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#@#Specify weekly inspections of welds and seams on the John Boos E2S8-1620-12L18 sink to detect corrosion or loose joints. Clean surfaces daily with non-abrasive detergent and warm water; rinse and dry to prevent spots and buildup. Sanitize bowls after heavy use with EPA-approved sanitizer per label time. Descale drains monthly with a manufacturer-approved solution. Tighten leg braces and check plastic bullet feet quarterly for stability.