BK Resources UBB-21-384TS 84-Inch Three-Compartment Stainless Steel Underbar Sink with Dual 25-Inch Drainboards and Faucet
BK Resources 84-Inch Three-Compartment Stainless Steel Underbar Sink with Dual Drainboards and Faucet
18/304 Stainless Steel, 4-1/2-Inch Backsplash, Floor Model
Built for busy bar stations, this 84-inch underbar sink combines three compartments, dual drainboards, and stainless steel durability in one efficient floor-standing unit.
- 84-inch-wide underbar sink with three compartments for efficient bar workflow.
- Left and right 25-inch stamped drainboards add staging and drying space.
- 10" x 14" x 10" compartments and a 4-1/2" backsplash help contain splashes.
- 18/304 stainless steel construction with a removable front panel and galvanized pedestal base.
- Includes a deck-mount lead-free faucet, basket drains, and removable overflow standpipes.
- NSF listed for foodservice sanitation requirements.
Overall Dimensions:
84.0"W x 34.0"D x 21.25"HProduct Weight:
125.0 lbThree-Compartment Layout
Provides separate sections for washing, rinsing, and sanitizing at the bar.
Dual Stamped Drainboards
25-inch drainboards on both the left and right give you extra space for staging glassware and tools.
Compact Sink Bowls
Each compartment measures 10 inches wide x 14 inches front-to-back x 10 inches deep.
4-1/2-Inch Backsplash
Helps reduce splashing and protects the wall behind the sink.
18/304 Stainless Steel Construction
Durable stainless steel top, front apron, and sides are built for commercial use.
Included Faucet and Drain Components
Comes with the BKD-10-G deck-mount lead-free faucet, BKDR-2 basket drains, and BK-OT-15075 removable overflow standpipes.
Removable Front Panel and Pedestal Base
The stainless steel front panel removes for access and the unit sits on a galvanized pedestal base.
NSF Listed
Designed to meet sanitation requirements for commercial foodservice environments.
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.