Stop sacrificing durability for utility. This stainless steel three-compartment sink delivers commercial-grade construction, practical workflow, and sanitation compliance in a compact design suitable for tight kitchens and high-turn operations. Designed for continuous use, the unit supports wash, rinse, and sanitize routines while minimizing maintenance downtime.
LongDescription#@#E-Series Sink, 3-compartment, 50"W x 20-1/2"D x 43-3/4"H overall size, (3) 15"W x 15" front-to-back x 14" deep compartments, 9-3/4"H boxed backsplash with 45° top and 2" return, (1) set of splash mount faucet holes with 8" centers, 3-1/2" diameter die-stamped drain openings, 18/300 stainless steel, galvanized legs & gussets, adjustable plastic bullet feet, NSF, CSA-Sanitation#@@#Cleaning Instructions#@#Install on a level floor and secure legs. Remove debris, pre-rinse bowls, then wash with mild detergent and a soft cloth. Scrub drains and backsplash at 45° junctions. Rinse with clean water and sanitize per CSA guidelines. Dry all surfaces to prevent corrosion. Clean condenser coils and vents on nearby equipment to reduce fire risk. Inspect seals and hardware monthly to prevent breakdowns and maintain food safety.#@@#Additional Info#@#John Boos E3S8-15-14 stainless steel sink measures 50" W x 20.5" D x 43.75" H. It has three 15" x 15" x 14" bowls, a 9-3/4" backsplash, 18/300 stainless steel, galvanized legs, adjustable feet, 3-1/2" drains, and a splash-mount faucet.#@@#General Info#@#Description #@#
Stop sacrificing durability for utility. This stainless steel three-compartment sink delivers commercial-grade construction, practical workflow, and sanitation compliance in a compact design suitable for tight kitchens and high-turn operations. Designed for continuous use, the unit supports wash, rinse, and sanitize routines while minimizing maintenance downtime.
#@@# Compartment Capacity#@#
Each of the three compartments measures 15 inches wide by 15 inches front-to-back and 14 inches deep, providing consistent immersion capacity for pots, pans, and prep items. Operators can process multiple items per cycle with a combined functional capacity rated to handle standard dish loads typical in cafeterias, catering lines, and bar service.
#@@# Rim And Backsplash#@#
A 9-3/4 inch boxed backsplash with a 45-degree top and 2-inch return reduces splash transfer to surrounding walls and simplifies cleaning between service periods. Staff will maintain a cleaner work environment and meet wall protection requirements without retrofitting additional panels.
#@@# Durable Top Construction#@#
The top uses 18-gauge Type 300 stainless steel, offering corrosion resistance and easy sanitation for frequently contacted surfaces. Kitchen teams will reduce surface staining and microbial harboring while preserving a uniform finish through daily abrasion and chemical exposure.
#@@# Drainage Engineered#@#
Each sink bowl includes a 3-1/2 inch diameter die-stamped drain opening positioned for rapid water removal and straightforward trap connection. Technicians will perform routine plumbing work faster, and end users will experience fewer pooling issues during high-volume wash cycles.
#@@# Mounting Versatility#@#
Galvanized legs and gussets combine with adjustable plastic bullet feet to provide a stable installation on uneven floors while resisting wear from mop carts and foot traffic. Facility managers will level the unit quickly and maintain alignment with surrounding counters and equipment.
#@@#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 surfaces daily with a neutral pH cleaner and soft cloth to prevent corrosion and soil buildup. Inspect welds and seams weekly; tighten or replace loose fasteners and adjust galvanized legs to maintain level. Remove and flush 3-1/2" drains monthly; clear strainer baskets and verify 14" bowl depths drain fully. Sanitize compartments after heavy use with EPA-approved sanitizer per label. Replace worn gaskets and verify NSF and CSA-Sanitation compliance records remain current.