Built for fast, reliable preparation in demanding kitchens, this stainless steel pot sink features a deep single bowl and an integrated left plate for efficient handling of large pots and pans. Commercial operators will appreciate the engineered workflow that places a corner drain and left-hand warmer plate next to a 14-inch deep well, enabling rapid wash cycles without sacrificing clearance or access. Restaurant and institutional teams will find the 8-inch center faucet configuration simplifies plumbing, while the sturdy galvanized leg frame ensures stability under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Scrub bowls and drainboards with a mild detergent and a soft brush, focusing on corners and backsplash. Rinse with hot water and remove standing water from corner drains. Degrease faucet holes and exterior with a non-abrasive cleaner. Clean galvanized legs and adjustable feet, then dry all surfaces to prevent corrosion. Sanitize food-contact areas per CSA or local protocols and inspect seals and drains for wear before returning unit to service.#@@#Additional Info#@#Omcan USA 25253 stainless steel pot sink has a 24" x 24" x 14" bowl, 8" faucet holes, 9.75" backsplash, left drainboard, corner drains, galvanized legs, adjustable feet, 18-gauge Type 304, NSF certified, 75 pounds.#@@#General Info#@#Description #@#
Built for fast, reliable preparation in demanding kitchens, this stainless steel pot sink features a deep single bowl and an integrated left plate for efficient handling of large pots and pans. Commercial operators will appreciate the engineered workflow that places a corner drain and left-hand warmer plate next to a 14-inch deep well, enabling rapid wash cycles without sacrificing clearance or access. Restaurant and institutional teams will find the 8-inch center faucet configuration simplifies plumbing, while the sturdy galvanized leg frame ensures stability under heavy use.
#@@# Bowl Capacity#@#
The single compartment bowl measures 24 inches front to back, 24 inches wide, and 14 inches deep, providing ample volume for large stockpots and sheet pan cleaning. Teams can complete high-volume washing tasks more quickly because the deep well minimizes splashing and allows effective immersion for large items.
#@@# Left Plate Integration#@#
An integrated left drainboard serves as a purposeful staging area for rinsed items, keeping countertops clear and reducing handling steps. Staff will maintain a cleaner prep area as water drains toward the sink via corner drains, limiting pooled moisture.
#@@# Durable Construction#@#
Fabricated from 18-gauge Type 304 stainless steel, the top and bowl resist corrosion and withstand daily chemical and thermal exposure in professional kitchens. Operators will extend service life and reduce replacement cycles due to the stainless specification and robust welds.
#@@# Splash Control#@#
A 9.75-inch backsplash reduces wall exposure to splatter and simplifies cleaning behind the sink, protecting wall finishes and adjacent equipment. Maintenance teams will spend less time on solvent cleanups since the backsplash contains most wash spray.
#@@# Stable Support#@#
Galvanized legs with adjustable bullet feet provide a rigid base and allow precise leveling on uneven floors, ensuring consistent drainage performance.#@@#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 and drainboards daily with a neutral pH detergent and warm water; rinse thoroughly and dry to prevent spotting. Inspect corner drains weekly and clear debris to maintain flow. Verify adjustable bullet feet monthly and level the unit to prevent stress on welds. Sanitize interior surfaces after heavy use with an approved food-contact sanitizer. Replace worn gaskets and check CSA or NSF markings during scheduled audits.
