Engineered for reliable service in commercial kitchens, this three-compartment stainless steel sink offers effective wash, rinse, and sanitize capabilities while featuring a right-side drainboard for seamless workflow. Contractors and operations managers appreciate the 14-inch bowl depth and 15-inch compartment widths, which accommodate full-size pans and heavy-duty scrubbing without splashover. Designers favor this unit for institutional settings due to its boxed backsplash and 45-degree top, which minimize wall contamination and simplify plumbing placement.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water and remove debris. Scrub bowls and right-hand drainboard with mild detergent and a soft brush. Flush die-stamped drains and wipe 18/300 stainless surfaces with a microfiber cloth. Clean backsplash and faucet holes, check seals and remove lime with a descaler. Vacuum galvanized legs and adjust plastic bullet feet. Rinse thoroughly and dry to prevent corrosion and save energy, stop contamination, reduce fire risk, and help pass CSA and NSF inspections.#@@#Additional Info#@#John Boos E3S8-15-14R15 3-compartment sink measures 62.5" W x 20.5" D x 43.75" H. It has three 15" x 15" x 14" bowls, a right drainboard, 9-3/4" backsplash, 18/300 stainless, galvanized legs, adjustable feet, 3-1/2" drains, NSF and CSA certified.#@@#General Info#@#Description #@#
Engineered for reliable service in commercial kitchens, this three-compartment stainless steel sink offers effective wash, rinse, and sanitize capabilities while featuring a right-side drainboard for seamless workflow. Contractors and operations managers appreciate the 14-inch bowl depth and 15-inch compartment widths, which accommodate full-size pans and heavy-duty scrubbing without splashover. Designers favor this unit for institutional settings due to its boxed backsplash and 45-degree top, which minimize wall contamination and simplify plumbing placement.
#@@# Top Gauge#@#
The worktop is constructed from 18-gauge Type 300 stainless steel, ensuring corrosion resistance and food-contact safety. Installers value the uniform thickness throughout the sink, providing stable support for repeated impact and intensive use.
#@@# Compartment Size#@#
Each compartment measures 15 inches wide from front to back and 15 inches left to right, with a 14-inch rim depth, allowing operators to fully immerse items and process large cookware. Staff will experience reduced handling time as the compartment proportions accommodate standard sheet pans and mixing bowls.
#@@# Drainboard Configuration#@#
A right-hand drainboard features a single sloped surface for efficient draining and staging of washed items. Kitchen teams maintain productivity by using the drainboard to air-dry utensils while the adjacent compartments are in use.
#@@# Backsplash Design#@#
The unit includes a 9-3/4 inch high boxed backsplash with a 45-degree top and 2-inch return, channeling splashes back to the sink and protecting walls. Maintenance crews can clean the vertical surface quickly, reducing sanitation labor and preventing moisture damage behind the unit.
#@@# Drain Details#@#
Each bowl has a 3-1/2 inch diameter die-stamped drain opening compatible with standard commercial strainers and traps. Plumbers can install standard hardware without custom modifications, shortening service time during setup.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos E3S8-15-14R15 sink by cleaning daily with a neutral pH detergent and soft cloth to prevent corrosion and soil buildup. Flush drains with hot water and a mild enzymatic cleaner weekly to avoid clogs. Inspect welds, splash mount faucet holes and die-stamped drains monthly; tighten fasteners and replace damaged gaskets promptly. Sanitize compartments after heavy use. Level legs and adjust plastic bullet feet quarterly to ensure proper drainage and longevity.