Stop compromising workflow for sanitation. This two-compartment prep table sink combines heavy-duty construction with workflow-focused features for high-volume kitchens, hospitals, schools, and hospitality operations. Built for continuous use, it offers stainless steel durability, sanitary certifications, and configurable workspace accessories to streamline prep, washing, and cleanup.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug water, shut valves. Remove cutting board, strainers, and debris. Wash bowls with soapy water; scrub corners and backsplash. Rinse, sanitize food-contact surfaces. Clean faucet, spout, flush lines, dry fittings. Wipe legs, undershelf, exterior with non-abrasive cleaner. Check seals, bullet feet; tighten if needed. Clean regularly to prevent sickness, fires, energy waste, breakdowns, and fail inspections.#@@#Additional Info#@#John Boos EPT6R10-DL2B-96R prep sink, 96" W x 30" D x 45.75" H, 16-gauge, 2 bowls (16" W x 20" D, 8"/4" deep), 10" backsplash, swing spout, cutting board, drawer, stainless top, legs, NSF/CSA certified.#@@#General Info#@#Description #@#
Stop compromising workflow for sanitation. This two-compartment prep table sink combines heavy-duty construction with workflow-focused features for high-volume kitchens, hospitals, schools, and hospitality operations. Built for continuous use, it offers stainless steel durability, sanitary certifications, and configurable workspace accessories to streamline prep, washing, and cleanup.
#@@# Commercial-Grade Top#@#
The 16-gauge Type 300 stainless steel top balances rigidity and corrosion resistance for daily use. Its 96" width and 30" depth provide a large work surface, supporting multiple tasks without crowding.
#@@# Two Compartments#@#
Two sinks on the right include an 8" deep bowl and a 4" deep bowl, both 16" wide by 20" front-to-back. This setup separates wash and rinse workflows, reducing cross-contamination and increasing throughput.
#@@# Integrated Backsplash#@#
A 10" backsplash protects walls from splashes and ensures sanitation compliance. It channels water back into the sink, minimizing floor wetting and slip risks.
#@@# Fixture And Cutting Board#@#
A 10" swing spout with 4" centers pairs with a poly sliding cutting board, combining prep and washing at one station. Operators can trim and rinse efficiently with fewer steps.
#@@# Supportive Base Design#@#
The open base with stainless steel legs and an adjustable undershelf offers durable storage and easy cleaning access. Adjustable bullet feet ensure precise leveling on uneven floors, maintaining proper drainage.
#@@# Certifications And Materials#@#
NSF certification and CSA-Sanitation approval confirm compliance with foodservice standards. The 16/300 stainless steel top and Type 300 series materials ensure sanitation and long-term durability.
The unit measures 96" wide by 30" deep with a height of 45.75", providing ergonomic work heights for most staff. It holds 32 gallons and optimizes motion efficiency in cafeterias, restaurants, hospitals, and university kitchens.
#@@#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#@#For routine care of the John Boos EPT6R10-DL2B-96R prep table sink unit, remove debris from bowls after each shift and sanitize with an approved NSF disinfectant. Scrub the 16-gauge stainless top and bowls with a nonabrasive detergent, rinse thoroughly, and dry to prevent spotting. Inspect the 10" backsplash and welds weekly for cracks and reseal compromised joints. Lubricate the 10" swing spout pivot monthly. Tighten adjustable bullet feet quarterly and verify level for proper drainage.