John Boos , 2B184-2D18, Sink, (2) Two Compartment

SKU #: 2B184-2D18
Description
Modernize your service with smart tools through the John Boos, 2B184-2D18, Sink, (2) Two Compartment. This stainless steel sink is designed to enhance efficiency and functionality in a commercial restaurant setting. With two 18" x 18" x 14" deep compartments and 18" left and right drainboards, it provides ample space for washing and drying dishes. The 10" high boxed backsplash with a 45° top and 2" return prevents water from splashing onto the surrounding area, ensuring a clean and safe workspace. The sink also features a set of splash mount faucet holes with 8" centers, allowing for easy installation of faucets. Made from durable 16-gauge stainless steel, this sink is built to withstand the demands of a busy kitchen. The adjustable side bracing and bullet feet provide stability and allow for easy leveling on uneven surfaces. NSF and CSA-Sanitation certified, this sink meets the highest standards of hygiene and safety. Upgrade your restaurant's efficiency and cleanliness with the John Boos, 2B184-2D18, Sink, (2) Two Compartment.

 

  • B Series Sink
  • 2-compartment
  • 75-1/2"W x 23-1/2"D x 44-1/16"H overall size
  • 2 18"W x 18 front-to-back x 14 deep compartments
  • 2 18 left & right drainboards
  • 10"H boxed backsplash with 45 top and 2 return
  • 1 set of splash mount faucet holes with 8 centers
  • 3-12 die-stamped drain openings
  • 16300 stainless steel construction
  • stainless steel legs
  • adjustable side bracing
  • adjustable bullet feet
  • NSF
  • CSA-Sanitation
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Specifications
Depth (in)23.50
Height (in)44.06
Width (in)75.25
Weight95.00
BrandJohn Boos
Commercial Sinks Height40" to 49"
Commercial Sinks Backsplash5 to 10 inches
Commercial Sinks Designbacksplash
Commercial Sinks Safety and ComplianceNSF
Commercial Sinks Materialstainless steel
Commercial Sinks Depth12" to 24"
Commercial Sinks Compartments2 to 3 compartments
Commercial Sinks Width73" to 84"
Product TypeCommercial Sinks
Description Options Reviews
Additional Information

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