John Boos , 3B16204-1D18R, Sink, (3) Three Compartment

SKU #: CS-219141
Description
B Series Sink,3-compartment,70"W x 25-1/2"D x 44"H overall size,3 16"W x 20 front-to-back x 14 deep compartments,1 18 right drainboard,10"H boxed backsplash with 45 top and 2 return,1 set of splash mount faucet holes with 8 centers,3-1/2 die-stamped drain openings,16300 stainless steel construction,stainless steel legs,adjustable side bracing,adjustable bullet feet,NSF,CSA-Sanitation
Modernize operations with smart choices using the John Boos 3B16204-1D18R Sink. This three-compartment sink is designed to streamline your restaurant's dishwashing process, increasing efficiency and productivity. With its 70-inch width, 25.5-inch depth, and 44-inch height, this sink provides ample space for washing, rinsing, and sanitizing dishes, utensils, and cookware. The three 16-inch by 20-inch compartments are deep enough to accommodate large pots and pans, while the 18-inch right drainboard offers convenient drying space. The sink features a 10-inch high boxed backsplash with a 45-degree top and 2-inch return, ensuring a clean and sanitary work area. Made of durable 16-gauge stainless steel, this sink is built to withstand the demands of a busy commercial kitchen. The adjustable side bracing and bullet feet provide stability and allow for easy leveling. NSF and CSA-Sanitation certified, this John Boos sink is a reliable and hygienic choice for any restaurant. Upgrade your dishwashing station with the John Boos 3B16204-1D18R Sink and experience improved efficiency and cleanliness in your commercial kitchen.
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Specifications
Weight
113
Depth (in)
25.5
Height (in)
44
Width (in)
70
Compartment Sinks Compartments
2 to 3 compartments
Compartment Sinks Height
40" to 49"
Compartment Sinks Backsplash
5 to 10 inches
Compartment Sinks Design
backsplash
Compartment Sinks Safety and Compliance
NSF, CSA-sanitation
Compartment Sinks Material
stainless steel
Compartment Sinks Depth
25" to 35"
Compartment Sinks Width
61" to 72"
Product Type
Compartment Sinks
Additional Information

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