Step up kitchen workflow with a robust three-compartment sink engineered for continuous commercial use. This stainless work station pairs deep wash wells with dual drain plates to streamline dishwashing and prep tasks, ensuring steady throughput during peak service periods. Operators will notice consistent performance from heavy stainless construction and NSF and CSA sanitation compliance that supports regulatory inspections and operational protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug movable equipment and remove items from sink and drainboards. Mix mild detergent with warm water (use gallons or liters as needed). Scrub compartments and drain openings with a soft brush, rinse thoroughly, and dry to prevent corrosion. Degrease drainboards and backsplash to reduce fire risk. Clean condenser coils and vents on nearby equipment to save energy. Inspect seals and legs for wear; tighten or replace parts to avoid breakdowns and to maintain CSA and NSF compliance.#@@#Additional Info#@#John Boos E3S8-1620-12T18 sink measures 84" x 25.5" x 43.75". It has three 16" x 20" x 12" compartments, 12" deep bowls, drainboards, a 9-3/4" backsplash, stainless steel top, galvanized legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Step up kitchen workflow with a robust three-compartment sink engineered for continuous commercial use. This stainless work station pairs deep wash wells with dual drain plates to streamline dishwashing and prep tasks, ensuring steady throughput during peak service periods. Operators will notice consistent performance from heavy stainless construction and NSF and CSA sanitation compliance that supports regulatory inspections and operational protocols.
#@@# Three Compartment#@#
Three deep compartments measure 16 inches wide by 20 inches front-to-back and 12 inches deep, delivering ample capacity for washing, rinsing, and sanitizing large pots and pans. Staff will complete cleaning cycles faster thanks to the full-depth bowls that accommodate common commercial cookware without excessive repositioning.
#@@# Dual Drainboards#@#
Integrated left and right drainplates provide immediate staging for soaked or sanitized items and reduce cross-traffic at the sink center. Teams gain surface area for air-drying and temporary storage, which shortens turnaround times for dish and utensil handling.
#@@# Durable Construction#@#
Top and bowls use Type 300, 18 gauge stainless steel, providing a balance of strength and corrosion resistance under daily use. Managers benefit from reduced replacement frequency and predictable maintenance costs because the material withstands caustic detergents and high humidity environments.
#@@# Buildup Prevention#@#
A 9-3/4 inch boxed backsplash with a 45-degree top and 2 inch return minimizes wall splatter and simplifies sanitation routines. Cleaning crews will spend less time addressing water migration and surface staining when the backsplash contains splash and runoff effectively.
#@@# Fixture Provisions#@#
The deck includes a single set of splash mount faucet holes with 8 inch centers and 3-1/2 inch die-stamped drain openings to accept common commercial drains and faucet assemblies.
#@@#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 E3S8-1620-12T18 sink by inspecting welds and fasteners weekly for corrosion or loosening. Clean compartments with a nonabrasive detergent after each shift and rinse with hot water to remove organic residue. Sanitize surfaces using an approved sanitizer per CSA and NSF protocols. Descale drain openings monthly with a mild acid solution. Lubricate adjustable plastic feet quarterly and tighten galvanized leg gussets as needed to preserve alignment and drainage.