John Boos Pro-Bowl 1-Compartment Stainless Steel Sink with 30-Inch Left Drainboard
John Boos Pro-Bowl 1-Compartment Stainless Steel Sink with 30-Inch Left Drainboard
16-Gauge, Floor Model, 10-Inch Boxed Backsplash
Built for busy dishrooms and prep areas, this single-compartment sink combines a spacious left drainboard with durable 16-gauge stainless steel construction.
- 1-compartment sink with a 24" x 24" x 12" bowl for everyday commercial washing tasks.
- 30-inch left-hand drainboard adds convenient landing and drying space.
- 16-gauge stainless steel construction is built for long-term commercial use.
- 10-inch boxed backsplash with a 45° top and 2-inch return helps contain splashes.
- Includes splash-mount faucet holes on 8-inch centers and a 3-1/2-inch die-stamped drain opening.
- Stainless steel legs with front and side bracing and adjustable bullet feet provide stability and leveling.
- Ships knocked down for easier handling and assembly.
Overall Dimensions:
58.19"W x 29.5"D x 44.06"HProduct Weight:
75.0 lbSingle-Compartment Design
One 24" front-to-back x 24" wide x 12" deep compartment provides a dedicated wash basin.
30-Inch Left Drainboard
Left-side drainboard offers extra space for staging, draining, and drying.
16-Gauge Stainless Steel Construction
Durable stainless steel top and base components are designed for commercial use.
10-Inch Boxed Backsplash
The backsplash includes a 45° top and 2-inch return to help protect walls from splashes.
Splash-Mount Faucet Holes
One set of faucet holes on 8-inch centers is included for faucet installation.
3-1/2-Inch Die-Stamped Drain Opening
Standard drain opening supports dependable drainage and plumbing compatibility.
Stainless Steel Legs with Bracing
Legs, front and side bracing, and adjustable bullet feet help provide strength and leveling.
Knocked Down Shipping
Ships KD for easier transport and 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.