Stop compromising workflow for inadequate cleaning capacity. This 3-compartment sink delivers methodical cleaning lanes, integrated left drain plate, and robust construction so staff can complete wash, rinse, and sanitize cycles with predictable throughput and regulatory alignment. Designed for continuous use in foodservice environments, this unit supports high-volume dishroom operations while simplifying maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and remove debris. Scrub each 15" compartment and 14" deep bowls with a mild detergent and soft cloth, rinsing thoroughly. Clean left drainboard and 45° backsplash to remove grease. Descale 3-1/2" drains and inspect splash mount holes. Wipe stainless steel with non-abrasive cleaner, then dry to prevent spots. Clean legs and adjustable feet; tighten fasteners. Perform weekly coil and gasket checks to maintain CSA and NSF compliance.#@@#Additional Info#@#John Boos E3S8-15-14L15 stainless steel sink measures 62.5" x 20.5" x 43.75". It features three 15" x 15" x 14" bowls, a 15" left drainboard, 9-3/4" backsplash, galvanized legs, adjustable feet, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising workflow for inadequate cleaning capacity. This 3-compartment sink delivers methodical cleaning lanes, integrated left drain plate, and robust construction so staff can complete wash, rinse, and sanitize cycles with predictable throughput and regulatory alignment. Designed for continuous use in foodservice environments, this unit supports high-volume dishroom operations while simplifying maintenance.
#@@# Three Compartment#@#
Each compartment measures 15 inches by 15 inches with a 14-inch depth, enabling simultaneous wash, rinse, and sanitize processes for stacked items and large pans. Operators benefit from consistent compartment sizing that supports standardized cleaning procedures and efficient labor allocation.
#@@# Left Drainboard#@#
The integrated left-hand drainboard provides a dedicated staging area for washed items to air-dry, reducing cross-contamination risk and clearing counter space for prep tasks. Teams gain an orderly workflow when dirty and clean zones remain visually separated.
#@@# Stainless Construction#@#
Fabricated from 18 gauge Type 300 stainless steel on the top and bowls, the sink resists corrosion and withstands daily chemical exposure common in institutional settings. Facilities achieve longer service life and maintain sanitary surfaces that meet inspection expectations.
#@@# Splash Backs#@#
The boxed backsplash stands 9-3/4 inches high with a 45-degree top and 2-inch return to protect adjacent walls from splatter and moisture. Maintenance crews spend less time repairing finishes, and inspectors observe clear separation between work surfaces and wall surfaces.
#@@# Drain Details#@#
Each compartment includes a 3-1/2 inch die-stamped drain opening paired with standard splash mount faucet holes on 8-inch centers to accept common commercial faucets. Plumbers and installers find alignment with existing supply and waste infrastructure, reducing retrofit time.
#@@#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 mild alkaline detergent and a soft cloth to prevent soil buildup. Rinse and dry with a lint-free towel to avoid spots. Sanitize compartments with a quaternary ammonium or chlorine solution per manufacturer guidelines; follow CSA and NSF protocols. Inspect 3-1/2" die-stamped drain openings and left drainboard for blockages; clear debris. Tighten leg gussets and check adjustable feet weekly for level; adjust for a 62.5" width.