Stop sacrificing durability for space. This two-compartment stainless steel sink delivers commercial-grade performance and practical workspace in one integrated unit, providing deep 12-inch bowls and a full right-side drainboard for continuous workflow. Designed for high-traffic kitchens, it combines rugged construction and sanitary features to maintain throughput and meet regulatory expectations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby power and clear the area. Scrub bowls and drainboard with mild detergent and a soft cloth; rinse with clean water and wipe dry. Remove debris from 3-1/2" drains and check seals; tighten or replace as needed. Clean backsplash and faucet holes with non-abrasive cleaner to prevent corrosion. Degrease vents and surrounding surfaces to reduce fire risk. Inspect legs, gussets, and bullet feet; remove buildup to prevent wear and maintain CSA and NSF compliance.#@@#Additional Info#@#John Boos E2S8-1620-12R18 sink measures 52.5" W x 25.5" D x 43.75" H, with two 16" W x 20" F-to-B x 12" deep bowls, an 18" drainboard, and a 9-3/4" backsplash. It has an 18-gauge stainless top, galvanized legs, and is NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing durability for space. This two-compartment stainless steel sink delivers commercial-grade performance and practical workspace in one integrated unit, providing deep 12-inch bowls and a full right-side drainboard for continuous workflow. Designed for high-traffic kitchens, it combines rugged construction and sanitary features to maintain throughput and meet regulatory expectations.
#@@# Construction Quality#@#
Engineers build the top from 18-gauge, Type 300 stainless steel to resist corrosion and withstand daily heavy use. Buyers receive a welded 9-3/4 inch boxed backsplash with a 45° top and 2-inch return that prevents splash and simplifies cleaning.
#@@# Bowl Capacity#@#
Designers sized each compartment at 16 inches wide by 20 inches front-to-back and 12 inches deep to handle large pots and pans without overcrowding. Food service teams benefit from 19 gallons total capacity that reduces trip frequency to the sink during peak service.
#@@# Integrated Drainboard#@#
Manufacturers position an 18-inch right-hand drainboard adjacent to the bowls to provide a dedicated staging area for rinsed items or drying trays. Kitchen staff gain continuous workflow as soiled items transfer directly from wash to drain area, minimizing table clutter.
#@@# Plumbing Provisions#@#
Fabrication includes 3-1/2 inch die-stamped drain openings and a splash-mount faucet hole set with 8-inch centers to accept standard commercial faucets. Maintenance crews install and service fittings quickly, ensuring reliable drainage and faucet alignment.
#@@# Support Structure#@#
Engineers attach galvanized legs and gussets with adjustable plastic bullet feet to ensure stable installation on uneven floors. Facility managers level the unit precisely and preserve structural integrity under full operational loads.
#@@# Compliance and Certification#@#
Production meets NSF and CSA-Sanitation requirements to support health code inspections and institutional procurement 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#@#Inspect seals and joints weekly; tighten loose fasteners and replace worn gaskets to prevent leaks and contamination. Clean 18-gauge stainless surfaces daily with a neutral detergent and warm water; rinse and dry to avoid spotting. Remove debris from 3-1/2" drains and sanitize compartments after busy shifts using a food-safe sanitizer at manufacturer guidelines. Level legs and verify adjustable plastic bullet feet monthly to maintain proper drainage and workflow.