
John Boos Pro-Bowl 2-Compartment Stainless Steel Floor Model Sink with 10-Inch Backsplash
John Boos Pro-Bowl 2-Compartment Stainless Steel Floor Model Sink with 10-Inch Backsplash
16 x 18 Inch Bowls, 16 Gauge Top, Legs With Adjustable Bracing
A durable two-compartment sink built for busy commercial prep and warewashing areas, with a deep boxed backsplash, stainless steel construction, and a compact no-drainboard footprint.
- Two 16" x 18" compartments provide separate wash zones in one space-saving sink.
- 10" boxed backsplash with a 45° top and 2" return helps contain splashes.
- 16-gauge 300 series stainless steel construction is built for daily commercial use.
- Includes splash-mount faucet holes on 8" centers for convenient faucet installation.
- Stainless steel legs with adjustable front and side bracing and bullet feet help provide stable support.
- 3-1/2" die-stamped drain openings support reliable drainage.
Overall Dimensions:
37.13"W x 23.5"D x 44.06"HProduct Weight:
67.0 lbTwo Large Compartments
Each compartment measures 16 inches side-to-side, 18 inches front-to-back, and 12 inches deep for efficient multi-tasking.
10-Inch Boxed Backsplash
The tall backsplash helps protect walls and surrounding surfaces, and includes a 45° top with a 2-inch return.
16-Gauge Stainless Steel Top
16-gauge 300 series stainless steel construction offers durability for demanding commercial environments.
Splash-Mount Faucet Holes
One set of faucet holes with 8-inch centers is included for sink-mounted faucet installation.
Stainless Steel Leg Base
Stainless steel legs with adjustable front and side bracing and bullet feet help provide a stable, level installation.
Die-Stamped Drain Openings
3-1/2-inch die-stamped drain openings are designed for dependable drainage.
No Drainboards
The sink is designed without drainboards, keeping the footprint streamlined for tighter work areas.
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.