Stop compromising sanitation for throughput. This three-compartment stainless steel sink combines robust construction with practical workflow features to support busy kitchens, reducing downtime and meeting regulatory cleaning demands while efficiently handling high volumes of washing and rinsing tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove debris. Scrub bowls with a mild detergent and a soft cloth, rinsing thoroughly. Clean drainboards and backsplash to remove grease that fuels fires. Vacuum condenser coils and wipe seals to improve cooling efficiency and prevent breakdowns. Sanitize food-contact surfaces with an approved sanitizer to stop sickness and meet CSA and NSF rules. Air-dry completely before reuse. Regular cleaning reduces energy use, repair costs, and inspection failures.#@@#Additional Info#@#John Boos E3S8-18-14T18 3-compartment sink measures 90" W x 23.5" D x 43.75" H, with three 18" x 18" x 14" bowls, drainboards, 9.75" backsplash, 8" faucet centers, 3.5" drains, 18/300 stainless, galvanized legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising sanitation for throughput. This three-compartment stainless steel sink combines robust construction with practical workflow features to support busy kitchens, reducing downtime and meeting regulatory cleaning demands while efficiently handling high volumes of washing and rinsing tasks.
#@@# Front-To-Back Bowls#@#
Compartments measure 18 inches front-to-back, providing deep bowls that accommodate large pots and pans. Designers sized the 14-inch depth to reduce splashing while enabling thorough manual cleaning.
#@@# Equal Side Widths#@#
Each compartment offers 18 inches side-to-side, allowing staff to stage washing, rinsing, and sanitizing without repositioning items. Operators gain consistent workspace that streamlines sequential tasks and improves cycle speed.
#@@# Integrated Drainboards#@#
Left and right drainboards provide flat staging areas for drying and prep, minimizing counter transfers. Chefs and dish crews can move wet items directly to the drainboards, keeping prep surfaces dry and reducing the risk of cross-contamination.
#@@# Stamped Drain Openings#@#
Each basin uses 3-1/2 inch die-stamped drains to accept standard strainers and plumbing fittings. Maintenance crews can install and service drain components quickly, ensuring reliable drainage under heavy use.
#@@# Durable Stainless Construction#@#
Top and bowls use 18 gauge, Type 300 stainless steel for corrosion resistance and frequent washdown tolerance. Facilities achieve a long service life with materials that resist pitting and simplify cleaning during peak shifts.
#@@# Anchored Support System#@#
Galvanized legs and gussets combine with adjustable plastic bullet feet to deliver stable installation on uneven floors. Maintenance teams can level the unit easily and secure it to meet local codes, while the 9-3/4 inch boxed backsplash with a 45-degree top and 2-inch return protects walls from splash and soil.
#@@#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 welds and seams weekly; remove debris and sanitize compartments with a food-safe detergent to maintain CSA and NSF compliance. Rinse drain openings and verify 3-1/2" die-stamped drains clear to prevent backups. Adjust plastic bullet feet to level the 90" sink and confirm galvanized legs remain secure. Clean 18/300 stainless surfaces with nonabrasive cleaner and dry to avoid water spots. Service faucet mounts and check splash height for splash control.