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Eagle Group 314 Series 1-Compartment 304 Stainless Steel Commercial Sink with 16 x 20 x 13-1/2 Inch Bowl, Backsplash, and Legs
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Eagle Group 314 Series 1-Compartment 304 Stainless Steel Commercial Sink with 16 x 20 x 13-1/2 Inch Bowl, Backsplash, and Legs
23-1/4" W x 27-1/2" D x 44" H, 9-1/2" Backsplash, 8" OC Splash-Mount Faucet Holes
A sanitary, NSF-listed commercial sink built for demanding prep areas, featuring a deep stainless steel bowl, tall backsplash, and stable leg base.
- 1-compartment sink with a 16" x 20" bowl and 13-1/2" bowl depth.
- 304 stainless steel construction with coved corners for easier cleaning.
- 9-1/2" backsplash with 1" upturn and tile edge helps protect walls from splashes.
- Includes a 3-1/2" basket drain and 8" on-center splash-mount faucet holes.
- Galvanized legs, side crossrails, and adjustable bullet feet provide sturdy support and leveling.
- NSF listed for commercial foodservice use.
Overall Dimensions:
23.25"W x 27.5"D x 44.0"H304 Stainless Steel Construction
Built from durable 304 stainless steel for commercial kitchen use.
Single Compartment Bowl
One sink compartment measures 16" side-to-side by 20" front-to-back by 13-1/2" deep.
Coved Corners
Rounded interior corners help simplify cleaning and sanitation.
9-1/2" Backsplash
Tall backsplash includes a 1" upturn and tile edge to help reduce wall splash.
8" OC Splash-Mount Faucet Holes
Pre-punched faucet holes are spaced for a standard splash-mount faucet setup.
2" Euro-Style Front and Side Edges
Finished edges on the front and sides provide a clean, professional look.
Included Basket Drain
A 3-1/2" basket drain is included with the sink.
Galvanized Legs with Side Crossrails
Support base is built with galvanized legs and side crossrails for stability.
Adjustable Bullet Feet
Bullet feet allow the sink to be leveled on uneven floors.
NSF Listed
Meets NSF requirements for commercial sanitation use.
Certifications & Compliance
Warranty & Protection
1-year limited warranty from original installation, not to exceed 18 months from shipment.
Frequently Asked Questions
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