John Boos, 44PB18244-2D24, Sink, (4) Four Compartment

John Boos
UPC/GTIN
662969338664
Product Code: 44PB18244-2D24
Call to place an order: 360.354.7675 or email info@fullnerfoodservice.com
John Boos, 44PB18244-2D24, Sink, (4) Four Compartment is available to buy in increments of 1

Product Overview / Details

  • Selling Units Per Case: 1 ea
  • Pro-Bowl Sink
  • 4-compartment
  • 123-14W x 29-12D x 44-116H overall size
  • 4 18W x 24 front-to-back x 14 deep compartments
  • 2 24 left & right drainboards
  • 10H boxed backsplash with 45 top & 2 return
  • 2 sets of splash mount faucet holes with 8 centers
  • 3-12 die-stamped drain openings
  • 14300 stainless steel construction
  • stainless steel legs
  • adjustable front & side bracing
  • adjustable bullet feet
  • NSF
  • CSA-Sanitation
  • KD

Description

Optimize efficiency with intelligent solutions through the John Boos 44PB18244-2D24 Sink. Designed specifically for commercial restaurant use, this four-compartment sink is a game-changer in any bustling kitchen. With its 14300 stainless steel construction, this sink is built to withstand the demands of a busy restaurant environment, ensuring durability and longevity. The sink features four 18W x 24 front-to-back x 14 deep compartments, providing ample space for washing, rinsing, and sanitizing dishes and utensils. The two 24 left and right drainboards offer convenient drying areas, while the 10H boxed backsplash with a 45 top and 2 return prevents water from splashing onto surrounding surfaces. Equipped with two sets of splash mount faucet holes with 8 centers and three-12 die-stamped drain openings, this sink offers flexibility and functionality. The stainless steel legs, adjustable front and side bracing, and adjustable bullet feet provide stability and ease of use. Certified by NSF and CSA-Sanitation, the John Boos 44PB18244-2D24 Sink is a reliable and efficient addition to any commercial restaurant. Upgrade your kitchen with this high-quality sink and experience enhanced productivity and cleanliness.
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