Handle high-volume cleaning tasks without compromise. This three-compartment stainless steel sink combines robust construction with a practical layout to support sustained kitchen workflows while maintaining sanitation standards. Designed for commercial operations, it streamlines prep, wash, rinse, and sanitize steps into a single integrated station that holds 33 gallons across three bowls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear all items from the sink stations. Scrub compartments with a mild detergent and a soft brush, then rinse with hot water. Sanitize food-contact surfaces per local protocol to remove bacteria and meet CSA and NSF standards. Degrease drainboards and backsplash to reduce fire risk. Clean condenser coils and valves where applicable to improve efficiency and cut energy use. Inspect seals and legs; tighten or replace worn parts to prevent breakdowns and pass inspections.#@@#Additional Info#@#John Boos E3S8-1620-14T18 is a 3-compartment stainless steel sink with 84" width, three 16" x 20" x 14" bowls, left/right drainboards, 9-3/4" backsplash, 18/300 stainless, galvanized legs, adjustable feet, NSF and CSA certified.#@@#General Info#@#Description #@#
Handle high-volume cleaning tasks without compromise. This three-compartment stainless steel sink combines robust construction with a practical layout to support sustained kitchen workflows while maintaining sanitation standards. Designed for commercial operations, it streamlines prep, wash, rinse, and sanitize steps into a single integrated station that holds 33 gallons across three bowls.
#@@# Overall Durability#@#
Constructed from 18 Gauge Type 300 stainless steel, the top resists corrosion and stands up to repetitive use in busy kitchens. Galvanized legs and gussets provide structural support under full loads, while adjustable plastic bullet feet allow accurate leveling on uneven floors.
#@@# Deep Wash Compartments#@#
Each compartment measures 16 inches wide by 20 inches front-to-back and 14 inches deep, offering a total capacity of 33 gallons for bulk cleaning and soaking tasks. Designers arranged bowl dimensions to accept large pots and pans while maintaining ergonomic reach for staff.
#@@# Integrated Drainboards#@#
Left and right-hand drainboards extend workflow capacity by providing dedicated staging areas for drying and pre-rinsing. The drainboards minimize splash to adjacent zones and channel runoff through die-stamped 3-1/2 inch drains to maintain countertop clearance.
#@@# Sanitation Features#@#
A boxed backsplash rises 9-3/4 inches with a 45-degree top and 2-inch return to protect walls and reduce bacterial harborage points. NSF and CSA-Sanitation certifications verify that materials and design meet regulatory cleaning and safety standards for institutional kitchens.
#@@# Faucet And Drain Details#@#
Manufacturers include a single set of splash-mount faucet holes with 8-inch centers to accept common bridge or pre-rinse fixtures while enabling quick service connections. Each compartment uses 3-1/2 inch diameter drains to accommodate standard strainers and plumbing fittings for efficient drainage.
#@@#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#@#Service teams should perform weekly inspection of welds, drain assemblies and faucet mount to prevent leaks and contamination. Clean bowls and drainboards daily with mild alkaline detergent; rinse with potable water and sanitize using approved agents per CSA and local codes. Remove scale from drains monthly and verify 3-1/2" openings remain clear. Tighten leg gussets quarterly and adjust plastic bullet feet to maintain level. Replace worn seals immediately to preserve sanitation.