Stop sacrificing durability for workflow. This three-compartment stainless sink delivers commercial-grade wash capacity while preserving workspace efficiency and sanitation across demanding service environments. Designed to integrate into continuous production lines, it balances deep compartments, an integrated right-hand drainboard, and robust support to sustain daily high-volume use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear all sink compartments. Scrub bowls and drainboard with a mild detergent and soft cloth, rinsing thoroughly. Sanitize food-contact surfaces with an approved sanitizer following label directions. Clean faucet holes, drains, and splash areas to remove grease and debris. Wipe exterior with non-abrasive cleaner. Inspect seals and legs; tighten or replace worn parts. Dry completely before use to prevent corrosion and ensure CSA and NSF sanitation compliance.#@@#Additional Info#@#John Boos E3S8-24-14R24-X 98.5" stainless steel sink has overall dimensions of 98-1/2" W x 29-1/2" D x 43-3/4" H, three 24" x 24" x 14" bowls, a right-hand drainboard, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing durability for workflow. This three-compartment stainless sink delivers commercial-grade wash capacity while preserving workspace efficiency and sanitation across demanding service environments. Designed to integrate into continuous production lines, it balances deep compartments, an integrated right-hand drainboard, and robust support to sustain daily high-volume use.
#@@# Three Compartments#@#
Three deep compartments measure 24 inches wide by 24 inches front-to-back and 14 inches deep, enabling simultaneous washing, rinsing, and sanitizing operations. Operators maintain throughput by staging tasks in dedicated basins without cross-contamination.
#@@# Right-Hand Drainboard#@#
The unit includes a 24-inch right-hand drainboard that channels runoff and provides a staging area for drying or plating tasks. Staff reduce clutter and minimize towel use by loading wet items directly onto the drainboard for efficient water removal.
#@@# Stainless Construction#@#
Fabricated from 18 gauge Type 300 stainless steel, the top and bowls resist corrosion and withstand daily cleaning cycles in institutional kitchens. Facilities extend service life and maintain hygienic surfaces through materials specified for commercial foodservice environments.
#@@# Splash Backs#@#
A boxed backsplash rises 9-3/4 inches with a 45-degree top and a 2-inch return, protecting walls from splatter and simplifying sanitation procedures. Maintenance crews clean around the unit more effectively, reducing the risk of water damage and bacterial harborage.
#@@# Plumbing Provisions#@#
Two sets of splash-mount faucet holes feature 8-inch centers and 3-1/2-inch die-stamped drain openings to accept standard commercial fittings. Plumbers shorten installation time and align the sink with existing supply and drainage systems without extensive modification.
#@@#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 E3S8-24-14R24-X by inspecting welds and splash mount faucet holes monthly and tighten fasteners to prevent leaks. Clean bowls and drainboard daily with a neutral pH detergent, rinse thoroughly, and sanitize per CSA and NSF protocols. Descale drains and die-stamped openings weekly to preserve flow. Verify leg braces and adjustable plastic bullet feet quarterly and level unit; replace damaged gaskets or hardware immediately to avoid downtime.
