Stop sacrificing durability for flexibility. This three-compartment stainless steel sink delivers robust cleaning capacity with a compact footprint, enabling continuous dishwashing, prep rinsing, and sanitation tasks in high-use kitchens. Designed for institutional environments, the assembly meets NSF and CSA sanitation standards to support regulatory compliance and operational continuity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use warm water and mild detergent to scrub each 12" deep compartment and the 9-3/4" backsplash with a soft cloth. Rinse drains and die-stamped openings thoroughly. Wipe galvanized legs and gussets dry to prevent corrosion. Clean faucet holes around 8" centers and check seals. Remove scale from 18/300 stainless surfaces with non-abrasive cleaner; avoid steel wool. Dry completely before use. Perform weekly coil and vent checks to reduce grease buildup and fire risk.#@@#Additional Info#@#John Boos E3S8-1620-12 stainless steel sink measures 53" x 25.5" x 43.75" and has three 16" x 20" x 12" bowls, a 9-3/4" backsplash, 8" faucet holes, and die-stamped drains. It’s NSF and CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for flexibility. This three-compartment stainless steel sink delivers robust cleaning capacity with a compact footprint, enabling continuous dishwashing, prep rinsing, and sanitation tasks in high-use kitchens. Designed for institutional environments, the assembly meets NSF and CSA sanitation standards to support regulatory compliance and operational continuity.
#@@# Three Deep Basins#@#
Three compartments measure 16 inches wide by 20 inches front-to-back and 12 inches deep, providing substantial wash volume while keeping splash containment manageable. Operators can handle large pots and pans or multiple racks simultaneously, reducing cycle counts and labor time.
#@@# Durable Stainless Construction#@#
Built from 18 gauge, Type 300 stainless steel on the top and bowls, the unit resists corrosion and withstands routine chemical exposure in foodservice settings. Maintenance crews find surface cleaning straightforward, preserving hygienic surfaces with standard detergents.
#@@# Integrated Backsplash#@#
A 9-3/4 inch boxed backsplash with a 45-degree top and 2-inch return minimizes wall staining and simplifies sanitation protocols. Installers achieve a clean seal at the rear, which limits water migration and reduces time spent on wall maintenance.
#@@# Standard Drain Provisions#@#
Each bowl includes a 3-1/2 inch die-stamped drain opening compatible with commercial strainers and plumbing traps, enabling rapid hook-up to existing drain systems. Technicians appreciate the uniform sizing for predictable flow and ease of service.
#@@# Faucet Mounting Flexibility#@#
The top includes one set of splash-mount faucet holes with 8-inch centers, supporting common bridge and pre-rinse faucet assemblies used in restaurants and hospitals. Facility managers can standardize fittings across units to simplify spare parts inventory.
#@@#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#@#Inspect seals and fasteners monthly; tighten loose hardware to prevent leaks and maintain alignment. Clean basins after each service with neutral pH detergent and warm water; rinse thoroughly to avoid residue. Descale drains and die-stamped openings quarterly with diluted acid wash, flushing with water. Polish 18/300 stainless steel with a non-abrasive cloth and approved cleaner to remove soils and restore finish. Verify adjustable plastic bullet feet level and replace worn ones.