Stop sacrificing durability for practicality. This three-compartment stainless steel pot sink delivers heavy-duty cleaning capacity while preserving workspace efficiency and regulatory compliance. Designed for continuous use in commercial kitchens, the unit reduces downtime and simplifies sanitation routines with robust construction and serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear bowls. Mix mild detergent in warm water (use gallons or liters as needed). Scrub bowls and backsplash with a soft brush, focusing on corner drains. Rinse thoroughly and dry with a clean cloth to prevent rust. Clean galvanized legs and adjustable feet; tighten as needed. Wipe exterior with non-abrasive cleaner. Sanitize food-contact surfaces per CSA and NSF protocols. Perform coil and vent checks regularly to prevent fires and equipment failure.#@@#Additional Info#@#Omcan USA’s 22114 three-compartment pot sink is 59" wide with 18" x 18" x 11" bowls. It features 18-gauge Type 304 stainless steel, a 9-3/4" backsplash, corner drains, eight-inch faucet holes, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing durability for practicality. This three-compartment stainless steel pot sink delivers heavy-duty cleaning capacity while preserving workspace efficiency and regulatory compliance. Designed for continuous use in commercial kitchens, the unit reduces downtime and simplifies sanitation routines with robust construction and serviceable components.
#@@# Three Bowls#@#
Each station measures approximately 18 inches front to back by 18 inches wide with an 11-inch depth, providing ample volume for soaking, washing, and rinsing large pots and pans. Users gain consistent workflow separation that meets common health code segregation requirements.
#@@# Corner Drains#@#
Corner drains expedite water removal and minimize residual pooling in each bowl, reducing labor for drying and accelerating turnover between cycles. Staff will experience fewer clogs and easier access for routine maintenance.
#@@# Bowl Gauge#@#
Fabricated from 18 gauge Type 304 stainless steel, the bowls resist corrosion and maintain surface integrity under repeated thermal and chemical exposure. Chefs will notice long-term dimensional stability and straightforward cleaning with standard detergents.
#@@# Splash Protection#@#
A 9-3/4 inch backsplash prevents splatter and wall contamination during high-volume rinsing operations, maintaining a cleaner prep environment. Supervisors will preserve adjacent surfaces and reduce the frequency of wall maintenance.
#@@# Base Construction#@#
Galvanized legs with adjustable bullet feet provide structural support and allow precise leveling on uneven floors, ensuring stable operation and proper drainage. Facilities teams will find installation flexible and able to meet kitchen floor tolerances.
#@@# Certifications#@#
NSF listing and CSA certification verify that the design and materials conform to commercial sanitation and electrical safety expectations where applicable. Purchasing managers will receive documented compliance that simplifies inspections and audits.
#@@#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#@#Clean stainless steel bowls daily with a pH-neutral detergent and soft cloth to prevent corrosion and food residue buildup. Rinse thoroughly and dry bowls and backsplash to avoid water spots. Inspect corner drains and clear debris; flush with hot water weekly. Verify galvanized legs and bullet feet for tightness and level the unit to maintain drainage. Replace worn gaskets and test CSA and NSF fittings during scheduled service intervals.
