John Boos Pro-Bowl 1-Compartment Sink with Left Drainboard, 16-Gauge Stainless Steel, 46-3/16 x 23-1/2 x 44-1/16 Inches
John Boos Pro-Bowl 1-Compartment Sink with Left Drainboard, 16-Gauge Stainless Steel, 46-3/16 x 23-1/2 x 44-1/16 Inches
10-Inch Boxed Backsplash, Splash-Mount Faucet Holes, Adjustable Bullet Feet
This durable one-compartment sink pairs a left drainboard, tall backsplash, and stainless steel leg base to streamline prep and cleanup in busy commercial kitchens.
- 1-compartment sink with a 24-inch left drainboard for added staging and drying space.
- 18" x 18" x 14" deep bowl provides practical capacity for prep and wash tasks.
- 10-inch boxed backsplash with a 45° top and 2-inch return helps protect the wall from splashes.
- 16-gauge stainless steel construction is built for commercial durability.
- Stainless steel legs with front and side bracing and adjustable bullet feet help create a stable, level setup.
- Includes splash-mount faucet holes on 8-inch centers and a 3-1/2-inch die-stamped drain opening.
Overall Dimensions:
46.19"W x 23.5"D x 44.06"HProduct Weight:
59.0 lbLeft Drainboard
A 24-inch left-hand drainboard provides extra landing space for washed items and prep workflow.
Single Compartment Bowl
The sink includes one 18-inch front-to-back by 18-inch side-to-side compartment with a 14-inch depth.
Boxed Backsplash
A 10-inch backsplash with a 45° top and 2-inch return helps contain water and protect the wall behind the sink.
Splash-Mount Faucet Holes
One set of faucet holes on 8-inch centers supports simple faucet installation.
Stainless Steel Construction
16-gauge, 300 series stainless steel construction is designed for long-term commercial use.
Stable Leg Base
Stainless steel legs with adjustable front and side bracing and bullet feet provide a sturdy, level foundation.
Knock-Down Design
KD construction helps reduce shipping bulk and simplifies on-site assembly.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.