Built for continuous handwashing in high-traffic environments, this commercial multi-station sink combines robust construction with a serviceable design to support hygiene protocols across foodservice, healthcare, and educational facilities. The wall-mounted layout features four independent faucet stations on 4" centers, allowing simultaneous use without sacrificing water control or access. Fabricated in the United States from 16-gauge, 300-series stainless steel, the unit provides corrosion resistance and simplifies sanitation for demanding daily cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby fixtures before cleaning. Remove debris from bowls and wipe stainless surfaces with mild soap and warm water. Scrub bowl edges and splash mounts with a soft brush; avoid abrasive pads. Clean under and around adjustable flanged feet and braces to prevent buildup. Rinse thoroughly and dry with a soft cloth to prevent streaks. Sanitize food-contact areas per local rules. Regular cleaning stops bacteria, reduces fire risk from grease, lowers energy use, and helps pass inspections.#@@#Additional Info#@#John Boos PBMSHS-W2-8020 handwash sink mounts to the wall, measuring 80" W x 19.63" D x 25.81" H. It features a 5" deep bowl, four splash-mount faucet holes, stainless steel construction, adjustable legs, and a knockdown design. Made in USA.#@@#General Info#@#Description #@#
Built for continuous handwashing in high-traffic environments, this commercial multi-station sink combines robust construction with a serviceable design to support hygiene protocols across foodservice, healthcare, and educational facilities. The wall-mounted layout features four independent faucet stations on 4" centers, allowing simultaneous use without sacrificing water control or access. Fabricated in the United States from 16-gauge, 300-series stainless steel, the unit provides corrosion resistance and simplifies sanitation for demanding daily cycles.
#@@# Durable Stainless Construction#@#
The sink utilizes 16-gauge, 300-series stainless steel to resist corrosion and facilitate cleaning, ensuring consistent surface integrity under chemical cleaning regimes. This material choice reduces long-term replacement costs and supports compliance with sanitation standards common to hospitals, school kitchens, and university dining services.
#@@# Four-Station Configuration#@#
Engineered with four faucet sets on 4" centers, the layout allows multiple users to wash hands concurrently, reducing queuing times during service peaks. The configuration adapts to cafeterias, bar stations, and staff-only zones where throughput and hygiene enforcement are essential.
#@@# Shallow Bowl Profile#@#
A 5" deep bowl minimizes splashing while maintaining adequate clearance for handwashing tasks and small utensil rinsing. The shallow profile facilitates visual inspection for cleanliness and speeds drying between uses, aiding infection-control routines.
#@@# Wall-Mount Installation#@#
Designed for wall-mounted attachment, the unit frees up floor space and integrates with existing plumbing runs to simplify retrofits. Installers can position the sink at ergonomic heights to suit staff or ADA-informed layouts without compromising structural support.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos PBMSHS-W2-8020 handwash sink with weekly cleaning of bowls and splash zones using a neutral pH detergent and soft cloth to prevent corrosion. Rinse thoroughly and dry seams to inhibit water spots. Inspect faucet holes and mounting brackets monthly; tighten fasteners and verify wall anchors. Lubricate adjustable flanged feet and check bracing for alignment quarterly. Replace worn gaskets promptly to preserve sanitary performance.
