Rugged, code-ready three-compartment sink engineered for continuous use in commercial kitchens. This stainless steel assembly delivers organized washing, rinsing, and sanitizing zones while integrating left and right drain plates to streamline workflow. Facility managers will value the NSF and CSA sanitation compliance that supports regulatory inspections and safe food handling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and remove debris. Scrub bowls with mild detergent and a soft cloth, rinse with hot water, and wipe dry to prevent bacteria. Degrease drainboards and backsplash; clean faucet holes and 3-1/2" drains to avoid clogs. Vacuum condenser coils and clear vents to reduce fire risk and improve efficiency. Inspect seals and galvanized legs; tighten fasteners. Schedule daily surface wipes and weekly deep cleans to pass inspections and extend equipment life.#@@#Additional Info#@#John Boos E3S8-1824-14T24 stainless steel sink measures 102" W x 29.5" D x 43.75" H, has three 18" x 24" x 14" bowls, drainboards, 9-3/4" backsplash, galvanized legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Rugged, code-ready three-compartment sink engineered for continuous use in commercial kitchens. This stainless steel assembly delivers organized washing, rinsing, and sanitizing zones while integrating left and right drain plates to streamline workflow. Facility managers will value the NSF and CSA sanitation compliance that supports regulatory inspections and safe food handling.
#@@# Three Compartment#@#
Each compartment measures 18 inches wide by 24 inches front-to-back with 14 inches of depth, providing 47 gallons of total capacity across the set. Operators gain ample volume for pots and pans while maintaining ergonomic access for staff during peak service periods.
#@@# Left Drainboard#@#
A 24-inch left drain plate offers a sloped surface that channels water back into the sink, reducing floor runoff and speeding dry times. Chefs benefit from dedicated staging space for used items without interrupting the wash cycle.
#@@# Right Drainboard#@#
The matching 24-inch right warmer plate mirrors workflow on the opposite side, enabling simultaneous staging and maximizing throughput. Supervisors can assign separate tasks to different stations to prevent bottlenecks.
#@@# Stainless Construction#@#
Fabricated from 18 gauge, Type 300 stainless steel with an 18/300 top gauge, the unit resists corrosion and simplifies sanitation. Maintenance teams report faster clean cycles due to smooth surfaces and welded seams.
#@@# Backsplash Assembly#@#
A 9-3/4 inch boxed backsplash with a 45-degree top and 2-inch return protects walls from splashes and contains runoff. Facility planners preserve wall finishes and reduce downstream maintenance costs.
#@@# Support Structure#@#
Galvanized legs and gussets with adjustable plastic bullet feet ensure stable installation on uneven floors and permit precise leveling. Installers achieve code-compliant anchoring while maintenance crews access under-sink areas for service.
#@@#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 stainless surfaces daily and remove food residue with a neutral pH detergent and soft cloth to prevent corrosion. Rinse thoroughly and dry to avoid water spots. Verify drain openings and strainers are clear; flush drains weekly with warm water and a mild enzymatic cleaner. Tighten faucet mounts and check 8" center splash holes for leaks monthly. Level galvanized legs and adjust plastic bullet feet after relocation. Maintain CSA and NSF cleanliness records.