Built for demanding kitchens, this two-compartment stainless steel sink offers exceptional cleaning performance and practical workflow support. It fits 60 inches of counter space while providing dual 15 by 15 inch compartments and integrated left and right drainboards to facilitate continuous dishwashing and prep tasks. The NSF-certified construction and Type 304, 18 gauge stainless steel ensure corrosion resistance and easy sanitation in both institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect water and power. Remove debris from bowls and drainboards. Scrub compartments with mild detergent and a soft brush, focusing on 1-1/2" rounded edges and faucet holes. Rinse with clean water and wipe dry to prevent spotting. Clean backsplash and underside of drains to remove grease and food residue. Sanitize NSF surfaces per CSA or local rules. Inspect legs and adjustable feet; tighten or replace if worn. Maintain coils and vents on nearby equipment to save energy and prevent fires.#@@#Additional Info#@#Sapphire Manufacturing's SMS-2-1515D sink offers a 60" W x 20.5" D x 44.25" H stainless steel workstation with two 15" x 15" x 14" compartments, drainboards, a 9.75" backsplash, and NSF certification.#@@#General Info#@#Description #@#
Built for demanding kitchens, this two-compartment stainless steel sink offers exceptional cleaning performance and practical workflow support. It fits 60 inches of counter space while providing dual 15 by 15 inch compartments and integrated left and right drainboards to facilitate continuous dishwashing and prep tasks. The NSF-certified construction and Type 304, 18 gauge stainless steel ensure corrosion resistance and easy sanitation in both institutional and commercial settings.
#@@# Top-Quality Construction.#@#
Type 304, 18 gauge stainless steel delivers corrosion resistance and a smooth, nonporous surface that resists staining and simplifies cleaning. The 1 1/2 inch rounded working edges minimize injury risk and channel water back into the compartments for controlled drainage.
#@@# Efficient Dual Compartments.#@#
Each compartment measures 15 inches wide by 15 inches front-to-back and 14 inches deep, accommodating pots, pans, and large trays with minimal splashing. Workers can maintain higher throughput as simultaneous washing and rinsing reduce cycle times.
#@@# Integrated Drainboards.#@#
Left and right-hand drainboards allow staff to stage soiled items and air-dry cleaned pieces without occupying basin space. The drainboards help reduce cross-contamination risk by separating wet processing areas from active sink bowls.
#@@# Space-Saving Footprint.#@#
With an overall width of 60 inches and a depth of 20.5 inches, this sink provides a compact profile for kitchens that require heavy-duty equipment but have limited floor area. Management can preserve valuable countertop space while gaining two full-size compartments and a 9.75 inch backsplash.
#@@# Robust Support Frame.#@#
Galvanized steel legs and 1 inch adjustable plastic bullet feet provide stable support on uneven floors and facilitate cleaning beneath the unit. Technicians can achieve fast leveling and maintain sanitation under the sink without needing additional shims.
#@@#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#@#Inspect welds and seams weekly and tighten adjustable plastic bullet feet to maintain level operation. Clean 18/304 stainless steel with a pH-neutral detergent, rinse with potable water, and dry to prevent spotting. Remove debris from 1-1/2" drains and verify proper flow. Sanitize compartments after heavy use following NSF procedures. Check galvanized legs and legs fasteners for corrosion and retorque as needed. Replace worn gaskets or seals immediately.
