Outfit a commercial kitchen for rigorous cleaning cycles with a heavy-duty three compartment pot sink engineered for continuous use. This stainless steel unit delivers ample workspace, allowing staff to complete wash, rinse, and sanitize steps without congestion. Installers appreciate the robust leg frame and adjustable feet that align the sink on uneven floors while operators value NSF certification for regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the sink area. Scrub bowls with a non-abrasive detergent and a soft brush, paying sinks, drains, and left-hand drainboard. Rinse with hot water and sanitize with a CSA-approved sanitizer per label dilution. Clean backsplash and legs; remove debris from center drains. Dry surfaces and inspect seals. Clean condenser coils and vents on nearby equipment weekly to reduce energy use and fire risk. Regular cleaning prevents contamination and extends equipment life.#@@#Additional Info#@#Omcan USA 43786 three-compartment pot sink measures 98.5" W, has 18-gauge Type 304 stainless steel, three 24" x 24" x 14" bowls, 9-3/4" backsplash, left drainboard, galvanized legs, adjustable feet, NSF certified, 106 pounds.#@@#General Info#@#Description #@#
Outfit a commercial kitchen for rigorous cleaning cycles with a heavy-duty three compartment pot sink engineered for continuous use. This stainless steel unit delivers ample workspace, allowing staff to complete wash, rinse, and sanitize steps without congestion. Installers appreciate the robust leg frame and adjustable feet that align the sink on uneven floors while operators value NSF certification for regulatory compliance.
Three deep bowls provide substantial volume for pots and pans. Operators can submerge large cookware fully, reducing handling time and improving sanitation outcomes.
Fabricated from 18 gauge Type 304 stainless steel, the top and bowls resist corrosion and withstand frequent chemical exposure. Kitchen managers benefit from consistent surface integrity and simplified routine cleaning.
A left-hand drainboard provides an immediate staging area for drained items, maintaining workflow from wash to sanitize without cross-traffic. Crew members streamline throughput when plating or re-stacking cleaned equipment.
The 9-3/4 inch backsplash minimizes water migration onto walls and adjacent work zones, protecting finishes and reducing cleaning cycles. Maintenance teams report fewer moisture-related issues on surrounding surfaces.
Galvanized legs with side crossrails and adjustable bullet feet deliver stable support for loaded sinks and heavy tubs. Installers secure final leveling quickly, and staff operate confidently during busy service periods.
Center drains and 8 inch center faucet holes align with standard commercial plumbing layouts to simplify hookups. Contractors complete installations with fewer modifications, accelerating return to service.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily. Remove soils with a neutral pH cleaner and microfiber cloth to prevent corrosion. Rinse and dry after cleaning to avoid water spots. Sanitize bowls with a food-grade sanitizer, following manufacturer contact times; flush center drains to clear debris. Verify adjustable bullet feet for level and tighten leg crossrails quarterly. Replace worn gaskets and inspect 8" faucet holes for leaks. Clean galvanized bases with mild detergent; avoid bleach on 304 stainless.
