Handle high-volume cleaning tasks without compromise. This two-compartment stainless steel sink delivers substantial capacity and durable construction to support busy kitchens, schools, hospitals, and bars. Engineers designed the unit to provide deep compartments, a solid backsplash, and robust support, enabling staff to complete washing cycles faster and achieve consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Install the sink on a level surface and secure galvanized legs. Turn off water, remove debris, and wipe bowls with a mild detergent and warm water using a soft cloth. Rinse drains and die-stamped openings thoroughly. Clean backsplash and faucet holes, avoiding abrasive pads. Check seals and adjustable plastic feet; tighten as needed. Sanitize food-contact surfaces per CSA and NSF guidelines. Dry completely before use to prevent corrosion and extend equipment life.#@@#Additional Info#@#John Boos E2S8-24-14 two-compartment stainless steel sink measures 53" W x 29.5" D x 43.75" H with two 24" x 24" x 14" bowls, 18-gauge Type 300, 9-3/4" backsplash, galvanized legs, adjustable feet, and NSF certification for commercial kitchens.#@@#General Info#@#Description #@#
Handle high-volume cleaning tasks without compromise. This two-compartment stainless steel sink delivers substantial capacity and durable construction to support busy kitchens, schools, hospitals, and bars. Engineers designed the unit to provide deep compartments, a solid backsplash, and robust support, enabling staff to complete washing cycles faster and achieve consistent results.
#@@# Compartment Depth#@#
Each compartment measures 14 inches deep, providing ample room for large pots, pans, and trays while minimizing splashing. Staff can load and submerge items fully, enhancing sanitation and saving time during peak service periods.
#@@# Basin Width#@#
Designers sized each basin at 24 inches wide from front to back to accommodate oversized cookware and streamline multi-station workflows. Operators can stage rinsing and soaking tasks simultaneously without crowding, thus increasing throughput.
#@@# Structural Gauge#@#
Manufacturers constructed tops and bowls from 18-gauge, Type 300 stainless steel to resist corrosion and maintain sanitary surfaces under frequent use. Facility managers benefit from predictable longevity and straightforward cleaning protocols.
#@@# Backsplash Protection#@#
The unit features a 9-3/4 inch boxed backsplash with a 45° top and 2-inch return that prevents wall contamination and simplifies maintenance. Cleaning crews can reduce moisture intrusion behind the sink, ensuring compliance with sanitation guidelines.
#@@# Support System#@#
Galvanized legs and gussets pair with adjustable plastic bullet feet to provide stable, level installation on uneven floors. Installers can adjust for precise alignment while the structure supports heavy loads without flexing.
#@@# Plumbing Access#@#
Designers incorporated one set of splash mount faucet holes with 8-inch centers and 3-1/2 inch die-stamped drains sized for standard fittings. Plumbers can complete the hookup quickly using common hardware, minimizing installation downtime.
#@@#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#@#Maintain the John Boos E2S8-24-14 sink with scheduled tasks for hygiene and performance. Inspect seals and faucet mounts weekly for leaks and tighten fasteners as needed. Clean bowls daily with neutral pH detergent and a soft cloth, then rinse with potable water; avoid abrasive pads that scratch stainless steel. Flush drains weekly with hot water and a neutral enzymatic cleaner to prevent buildup. Sanitize surfaces after heavy use with an EPA-registered sanitizer.