Stop sacrificing sink durability for convenience. This three-compartment commercial sink combines robust stainless construction with a practical left-hand drainboard and integrated backsplash to streamline prep, washing, and rinsing workflows in any culinary operation. Designed to meet NSF standards, the unit supports regulatory compliance while reducing handling time for high-throughput kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink. Remove debris and pre-rinse each 12" compartment. Use a mild detergent and a soft cloth to scrub bowls, backsplash, and left drainboard. Rinse with hot water and sanitize per CSA or local protocol. Wipe stainless surfaces dry to prevent water spots. Clean drain strainers and inspect seals. Schedule weekly coil and leg-area degrease to prevent breakdowns and reduce energy use.#@@#Additional Info#@#Koolmore SC121610-12L3 is a 51" W, 18-gauge, three-compartment sink with a left-hand drainboard, 12" x 16" x 10" bowls, 18/304 stainless steel top, galvanized legs, adjustable feet, NSF certified, 73 pounds, and splash-mount faucet holes.#@@#General Info#@#Description #@#
Stop sacrificing sink durability for convenience. This three-compartment commercial sink combines robust stainless construction with a practical left-hand drainboard and integrated backsplash to streamline prep, washing, and rinsing workflows in any culinary operation. Designed to meet NSF standards, the unit supports regulatory compliance while reducing handling time for high-throughput kitchens.
#@@# Three Compartments#@#
Each compartment measures 12 inches wide by 16 inches front-to-back and 10 inches deep, providing distinct work zones for washing, rinsing, and sanitizing. Operators gain consistent capacity for batching tasks without cross-contamination, improving throughput during service peaks.
#@@# Left-Hand Drainboard#@#
The left drainboard offers a dedicated staging area for drying or pre-rinse sorting adjacent to the sink bowls. Staff maintain organized workflows and limit splashing onto work surfaces, preserving adjacent equipment and reducing cleanup time.
#@@# 18 Gauge Top#@#
Fabricated with 18 gauge stainless steel on the top, the surface resists denting and endures frequent use in rigorous food service settings. Chefs and dish staff benefit from a durable work surface that maintains appearance and function under continuous cycles.
#@@# Type 304 Steel#@#
Construction uses Type 304 stainless for the sink bowls and top, ensuring corrosion resistance in wet environments and prolonging service life. Facility managers reduce replacement frequency and associated downtime with corrosion-resistant materials.
#@@# Galvanized Legs#@#
The base features galvanized steel legs that deliver structural support while resisting environmental corrosion in non-contact areas. Maintenance teams appreciate stable installation and adjustable bullet feet that allow precise leveling on imperfect floors.
#@@#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#@#Configure routine inspections for the Koolmore SC121610-12L3 sink to preserve performance and compliance. Inspect welds, backsplash, faucet mounts and 3-1/2" basket drains weekly and tighten fittings as required. Clean Type 304 surfaces daily with a mild detergent; rinse and dry to prevent spotting. Flush drains with hot water and a neutral enzymatic cleaner weekly. Verify adjustable 1-1/2" bullet feet remain level and check galvanized legs for corrosion monthly.
