John Boos B-Series 3-Compartment Freestanding Sink with Left Drainboard, 70-3/16 Inch Wide, Stainless Steel
John Boos B-Series 3-Compartment Freestanding Sink with Left Drainboard, 70-3/16 Inch Wide, Stainless Steel
16 Gauge, 14 Inch Deep Bowls, 10 Inch Boxed Backsplash
Built for heavy-duty commercial warewashing, this freestanding 3-compartment sink combines durable stainless steel construction with a left drainboard and tall backsplash for efficient cleanup.
- Three 16" x 20" x 14" deep compartments support washing, rinsing, and sanitizing workflows.
- 18" left-hand drainboard adds convenient landing and drying space.
- 10" boxed backsplash with 45° return helps protect the wall from splashes.
- 16-gauge Type 300 stainless steel construction is built for demanding commercial use.
- Stainless steel legs, adjustable side bracing, and bullet feet provide a sturdy, level base.
- NSF and CSA-Sanitation listed for foodservice applications.
Overall Dimensions:
70.18"W x 25.5"D x 44.0"HProduct Weight:
113.0 lbThree Large Compartments
Three bowls each measure 16 inches wide x 20 inches front-to-back x 14 inches deep for multi-step sink operation.
Left Drainboard
The 18-inch left-hand drainboard provides extra space for draining, staging, or air-drying items.
Tall Boxed Backsplash
A 10-inch backsplash with a 45-degree return helps contain splashes and protect the wall behind the sink.
Heavy-Duty Stainless Steel Construction
16-gauge Type 300 stainless steel with a #4 polish and satin finish is designed for commercial durability.
Coved Bowl Corners
Rounded interior corners help simplify cleaning and reduce buildup in the bowls.
Stable Stainless Steel Base
Stainless steel legs, adjustable side bracing, and adjustable bullet feet create a strong freestanding support frame.
Commercial Certifications
NSF and CSA-Sanitation listed for use in commercial foodservice environments.
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.