The three-compartment pot sink delivers consistent cleaning capacity for busy kitchens while maintaining durable construction that resists daily wear. Professional operators will value rapid drainage, compliant certification, and a layout that supports efficient workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the sink daily to prevent contamination and equipment failure. Remove debris from bowls, scrub with a mild detergent and a soft brush, rinse with hot water, and sanitize per CSA and NSF protocols. Degrease legs and crossrails; wipe with non-abrasive cleaner. Flush center drains and inspect seals for wear; replace damaged gaskets. Clean backsplash and faucet holes to reduce fire and inspection risks and improve efficiency.#@@#Additional Info#@#Omcan USA 43765 stainless steel three-compartment pot sink is 75" wide with three 18" x 18" x 11" bowls, a 9-3/4" backsplash, center drains, 8" faucet holes, and galvanized legs; 18-gauge 304 stainless meets NSF and CSA standards for foodservice.#@@#General Info#@#Description #@#
The three-compartment pot sink delivers consistent cleaning capacity for busy kitchens while maintaining durable construction that resists daily wear. Professional operators will value rapid drainage, compliant certification, and a layout that supports efficient workflow.
Each bowl measures 18 inches front to back by 18 inches left to right with an 11 inch depth, supporting large pots and pans for rapid immersion cleaning. Designers specified center drains to promote consistent water removal and reduce pooling during high-throughput cycles.
Fabricators used 18 gauge Type 304 stainless steel for the top and bowls to provide corrosion resistance and a foodservice-grade surface that cleans easily. Chefs and maintenance staff will notice reduced staining and simplified sanitation routines.
A 9 3/4 inch backsplash minimizes splatter and protects wall finishes behind the sink, preserving surrounding surfaces in continuous-use environments. Installers can align the sink against existing back walls without additional barriers.
The unit mounts on galvanized legs with side crossrails and adjustable bullet feet to ensure stable leveling on uneven floors. Maintenance teams can adjust height quickly to meet code and ergonomic requirements.
Manufacturers achieved NSF and CSA certifications to confirm compliance with commercial sanitation and electrical safety standards where applicable. Procurement officers will find documentation suitable for institutional and municipal specifications.
The overall width fits the 54 inch to 62 inch range, and the unit ships at approximately 67 pounds for handling and installation planning. Facility planners can allocate floor space accurately and prepare for single-person carry and placement.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean stainless steel daily with a nonabrasive cloth and a mild alkaline detergent to remove grease and prevent corrosion. Inspect 304 stainless welds and seams weekly for pitting; treat minor stains with a baking soda paste and rinse thoroughly. Verify center drains remain unobstructed and flush with hot water after each shift. Tighten galvanized leg crossrails monthly and adjust bullet feet to maintain level and proper drainage. Follow CSA and NSF maintenance guidelines.
