John Boos Pro-Bowl 2-Compartment Stainless Steel Commercial Sink with Right-Hand Drainboard, 58-3/16" W x 29-1/2" D x 44-1/16" H
John Boos Pro-Bowl 2-Compartment Stainless Steel Commercial Sink with Right-Hand Drainboard, 58-3/16" W x 29-1/2" D x 44-1/16" H
16-Gauge 300-Series Stainless Steel, 10" Boxed Backsplash, Adjustable Legs
A durable two-compartment sink with a right-hand drainboard, boxed backsplash, and stainless steel construction built for busy commercial kitchens.
- Two 18" x 24" x 14" deep compartments support efficient wash and rinse workflows.
- 18" right-hand drainboard adds landing and drying space.
- 10" boxed backsplash with a 45° top and 2" return helps contain splashes.
- 16-gauge 300-series stainless steel construction is built for long-lasting commercial use.
- Stainless steel legs with adjustable front and side bracing help stabilize the sink.
- Splash-mount faucet holes and die-stamped drain openings simplify plumbing setup.
- Knock-down construction helps ease shipping and on-site assembly.
Overall Dimensions:
58.19"W x 29.5"D x 44.06"HProduct Weight:
101.0 lbTwo-Compartment Bowl Layout
Includes two 18" wide x 24" front-to-back x 14" deep compartments for separate wash and rinse tasks.
Right-Hand Drainboard
An 18" drainboard on the right provides convenient staging and drying space.
Boxed Backsplash
The 10" backsplash has a 45° top and 2" return to help reduce wall splash.
Faucet Hole Pattern
Supplied with one set of splash-mount faucet holes spaced on 8" centers.
Die-Stamped Drain Openings
3-1/2" die-stamped drain openings support standard sink drainage.
Stainless Steel Construction
Built with 16-gauge 300-series stainless steel and stainless steel legs for durability.
Adjustable Support Frame
Adjustable front and side bracing and bullet feet help with stability and leveling.
Knock-Down Design
KD construction supports easier shipping 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.