John Boos , 2PB1824-1D30L, Sink, (2) Two Compartment

SKU #: CS-221170
Description
Pro-Bowl Sink,2-compartment,70-3/16"W x 29-1/2"D x 44-1/16"H overall size,2 18"W x 24 front-to-back x 12 deep compartments,1 30 left drainboard,10"H boxed backsplash with 45 top & 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 front & side bracing,adjustable bullet feet,NSF,CSA-Sanitation,KD
Transform your service with cutting-edge solutions using the John Boos, 2PB1824-1D30L Sink. This two-compartment Pro-Bowl Sink is designed to elevate your commercial restaurant operations. With an overall size of 70-316W x 29-12D x 44-116H, it offers ample space for efficient dishwashing. The two 18W x 24 front-to-back x 12 deep compartments provide versatility for washing different types of dishes. The 30 left drainboard allows for convenient drying and stacking of clean dishes. The 10H boxed backsplash with a 45 top and 2 return ensures a clean and hygienic workspace. The sink features a set of splash mount faucet holes with 8 centers, making it easy to install faucets. Made of durable 16300 stainless steel, this sink is built to withstand the demands of a busy restaurant kitchen. The stainless steel legs with adjustable front and side bracing provide stability, while the adjustable bullet feet allow for easy leveling. NSF and CSA-Sanitation certified, this sink guarantees safety and cleanliness. Upgrade your restaurant's efficiency and hygiene with the John Boos, 2PB1824-1D30L Sink.
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Specifications
Weight 103
Depth (in) 29.5
Height (in) 44.06
Width (in) 70.19
Brand John Boos
Commercial Sinks Depth 25" to 35"
Commercial Sinks Height 40" to 49"
Commercial Sinks Backsplash 5 to 10 inches
Commercial Sinks Design backsplash
Commercial Sinks Safety and Compliance NSF, CSA-sanitation
Commercial Sinks Material stainless steel
Commercial Sinks Compartments 2 to 3 compartments
Commercial Sinks Width 61" to 72"
Product Type Commercial Sinks
Additional Information

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