Stop compromising efficiency for sanitation. This three-compartment stainless steel sink pairs deep, service-ready basins with an integrated right-hand drain plate to streamline dish flow and maintain code compliance in high-demand kitchens. Designed for continuous use, the configuration supports rapid wash, rinse, and sanitize cycles without sacrificing accessibility or strength.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wear gloves. Remove debris from bowls and drainboard. Use a mild detergent and warm water; scrub bowls, backsplash, and drain openings with a soft cloth or nylon brush. Rinse thoroughly and wipe dry to prevent water spots. Clean condenser coils and vents on nearby equipment to save energy. Degrease ovens and hood vents weekly to reduce fire risk. Inspect seals and legs; tighten or replace parts to avoid breakdowns and meet CSA and NSF requirements.#@@#Additional Info#@#John Boos E3S8-1824-14R24 stainless steel sink measures 80.5" W x 29.5" D x 43.75" H with three 18" x 24" x 14" bowls, a 24" drainboard, 9-3/4" backsplash, 18/300 stainless top, galvanized legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising efficiency for sanitation. This three-compartment stainless steel sink pairs deep, service-ready basins with an integrated right-hand drain plate to streamline dish flow and maintain code compliance in high-demand kitchens. Designed for continuous use, the configuration supports rapid wash, rinse, and sanitize cycles without sacrificing accessibility or strength.
#@@# Three Compartments#@#
Each compartment measures 18 inches wide by 24 inches front-to-back and 14 inches deep, providing substantial working volume for soak and manual cleaning tasks. Operators gain clear separation of wash, rinse, and sanitizer operations, which simplifies workflow and reduces cross-contamination risk.
#@@# Right Drainboard#@#
The 24-inch right drainboard channels water and washed items efficiently, allowing stacked or drip-dry staging adjacent to the washline. Staff can move racks and utensils through the system without backtracking, increasing throughput during peak service periods.
#@@# Heavy Gauge Tops#@#
Fabricated from 18 gauge Type 300 stainless steel, the top resists denting and holds up under repeated impact from pans and equipment. Supervisors receive a durable surface that retains sanitary properties and tolerates routine chemical cleaning agents.
#@@# Deep Basins#@#
With 14-inch bowl depth, the sink accommodates large pots and sheet pans while minimizing splashing and overflow during vigorous scrubbing. Chefs benefit from easier immersion cleaning and reduced need to tip bulky items, which lowers ergonomic strain.
#@@# Code Ready Splash#@#
The 9-3/4-inch boxed backsplash with a 45-degree top and 2-inch return provides a sealed junction to the wall, simplifying compliance with sanitation standards and reducing water migration behind the unit. Maintenance teams will find fewer crevices to inspect and sanitize, cutting turnaround time for deep cleaning.
#@@#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 to prevent corrosion and ensure sanitary compliance. Clean bowls and drainboard with a neutral pH stainless cleaner; rinse with potable water and dry to avoid spotting. Remove and inspect strainers and die-stamped drains monthly; flush traps and verify 1.5–2 inch slope to drainboard for proper drainage. Tighten galvanized leg fasteners quarterly and replace worn adjustable plastic feet. Maintain CSA and NSF labels visible during inspections.