Handle high-volume cleaning tasks without compromise. This two-compartment stainless unit delivers robust wash capacity and integrated left drainboard performance for continuous workflow in commercial kitchens. Designed for frequent use, the sink pairs deep 12-inch bowls with a durable 18-gauge Type 300 top to support rigorous sanitation routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean sinks daily to prevent foodborne illness and reduce fire risk from grease buildup. Remove debris, scrub bowls and left drainboard with a mild detergent, rinse, and sanitize approved surfaces. Degrease vents and oven exteriors regularly. Vacuum condenser coils and check seals to lower energy use and avoid breakdowns. Inspect splash guard and legs; tighten fasteners and replace worn parts. Document cleaning to meet CSA and NSF requirements.#@@#Additional Info#@#John Boos E2S8-18-12L18 two-compartment sink has a 56.5" W footprint with two 18" x 18" x 12" bowls, left drainboard, 9-3/4" backsplash, 18-gauge 300-series construction, galvanized legs, adjustable feet, NSF and CSA certified.#@@#General Info#@#Description #@#
Handle high-volume cleaning tasks without compromise. This two-compartment stainless unit delivers robust wash capacity and integrated left drainboard performance for continuous workflow in commercial kitchens. Designed for frequent use, the sink pairs deep 12-inch bowls with a durable 18-gauge Type 300 top to support rigorous sanitation routines.
#@@# Construction Integrity#@#
Galvanized legs and gussets provide structural support under heavy loads, preventing rack wobble and maintaining level alignment. Engineers used 18/300 stainless steel at the top to resist corrosion while enabling straightforward surface cleaning.
#@@# Dual Compartment Design#@#
Two 18 by 18-inch compartments yield clear separation for washing and rinsing cycles, allowing staff to execute multi-step cleaning without cross-contamination. Operators benefit from consistent 12-inch bowl depth that accommodates large pots and pans.
#@@# Integrated Left Drainboard#@#
A full left-hand drainboard channels runoff away from work zones and offers staging space for racks and utensils. Chefs gain drying capacity adjacent to the wash area, reducing trips across the kitchen.
#@@# Sanitation Compliance#@#
Certificate listings include NSF and CSA-Sanitation to meet institutional requirements for food service environments. Managers achieve regulatory alignment while simplifying inspection preparation.
#@@# Splash Protection#@#
A boxed backsplash rises 9-3/4 inches with a 45-degree top and a 2-inch return to limit splatter and protect walls. Maintenance crews find fewer wall stains and reduced need for surface repair.
#@@# Plumbing Readiness#@#
The unit ships with one set of splash mount faucet holes at 8-inch centers and 3-1/2-inch die-stamped drain openings for standard fittings. Installers complete hookups efficiently, and facilities teams avoid custom modifications.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds and joints weekly and tighten fasteners to prevent movement. Clean Type 300 stainless surfaces with a neutral detergent and warm water; rinse and dry to avoid spotting. Sanitize compartments after use with a food-safe sanitizer approved to CSA standards. Flush 3-1/2\" die-stamped drains monthly to prevent clogs and verify faucet mounting and 8\" centers for leaks. Adjust plastic bullet feet for level; check galvanized legs for corrosion and repair promptly.