Stop sacrificing durability for capacity. This two-compartment drop-in sink combines commercial-grade stainless steel construction with kitchen-ready dimensions to support continuous dishroom cycles while maintaining hygienic wash conditions. Designed for food service professionals, this sink delivers consistent performance and simplified maintenance for high-traffic operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and remove debris from bowls. Use a 1:50 bleach solution or mild detergent with warm water and a soft cloth to scrub bowls, deck and rim. Rinse thoroughly with potable water and dry with a clean towel. Inspect 3-1/2" drains and basket strainers; clear blockages and reassemble. Clean condenser coils and vents on adjacent equipment monthly to improve efficiency. Document cleaning dates to meet CSA and health inspection records.#@@#Additional Info#@#John Boos PB-DISINK201612-2 is a 2-compartment Pro-Bowl sink, 45" W x 22" D x 12" H, with two 20" x 16" x 12" bowls, 3-1/2" drain openings, 4" faucet holes, NSF-certified stainless steel, and a 50-pound weight for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for capacity. This two-compartment drop-in sink combines commercial-grade stainless steel construction with kitchen-ready dimensions to support continuous dishroom cycles while maintaining hygienic wash conditions. Designed for food service professionals, this sink delivers consistent performance and simplified maintenance for high-traffic operations.
#@@# Capacity Control#@#
Each compartment holds 7 gallons, enabling systematic soak and rinse workflows without overflow risk. Operators can process large trays and utensils while preserving separate wash and rinse zones to meet sanitation protocols.
#@@# Bowl Dimensions#@#
Each bowl measures approximately 20 inches wide by 16 inches front-to-back and 12 inches deep, providing substantial volume for full-size pans and bulkware. Staff gain ergonomic handling space that reduces rework and stacking time during peak service.
#@@# Deck Faucet Provision#@#
Factory-configured deck mount holes with 4-inch centers accept standard faucets, allowing rapid installation of pre-rinse or mixing valves. Technicians will streamline service connections and avoid custom drilling or modifications.
#@@# Drain System#@#
A 3-1/2-inch drain opening with basket drain facilitates fast water evacuation and debris capture to minimize clogs. Maintenance teams receive easier access for routine cleaning and drain service, shortening downtime.
#@@# Construction Material#@#
Built from commercial stainless steel, the unit resists corrosion and withstands aggressive cleaning regimens common in institutional kitchens. Managers obtain a durable work surface that preserves appearance and function under daily use.
#@@# Compliance And Fit#@#
NSF certification verifies the sink meets public health standards for foodservice environments, supporting regulatory inspections and procurement requirements.
#@@#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 PB-DISINK201612-2 sink by flushing debris from each 3-1/2" drain opening daily and cleaning basket drains weekly to prevent clogs. Apply mild detergent and a non-abrasive cloth to stainless steel surfaces after service, then rinse with warm water and dry to avoid water spots. Inspect deck mount faucet holes and seals monthly; tighten or replace fittings as needed. Sanitize bowls with NSF-compliant disinfectant per manufacturer directions.