John Boos 3PB1620-1D18L Pro-Bowl Compartment Sinks
John Boos 3PB1620-1D18L Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos 3PB1620-1D18L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl 3-Compartment Sink with 18" Left Drainboard
Model 3PB1620-1D18L | NSF & CSA-SanitationBuilt for high-volume kitchens, the John Boos Pro-Bowl delivers rugged performance, food-safe sanitation and the legendary craftsmanship operators have trusted since 1887. Three roomy bowls plus an integrated drainboard keep prep, wash and rinse tasks moving fast—without sacrificing valuable floor space.
Key Benefits
- Heavy-duty 16 ga. Type 300 stainless steel—TIG-welded, satin-polished and built to last.
- (3) 16" W x 20" F-B x 12" D compartments with 5/8" coved corners for swift, sanitary clean-up.
- 18" left-hand drainboard slopes back to the bowl to keep counters and floors dry.
- 10" boxed backsplash with 45° return protects walls; rear lip turns down ¾" for a neat, flush fit.
- Splash-mount faucet deck pre-punched 8" on-center—just add your favorite commercial faucet.
- (3) 3-½" die-stamped drain openings accept standard strainers or lever wastes.
- 1-⅝" Ø stainless steel legs with adjustable front & side bracing for rock-solid stability.
- Stainless steel bullet feet level the sink quickly on uneven floors.
- Ships knocked-down (KD) to lower freight costs; simple field assembly.
At-a-Glance Specs
| Overall size | 70-3/16" W × 25-½" D × 44-1/16" H (to top of backsplash) |
|---|---|
| Bowl size (each) | 16" W × 20" F-B × 12" D |
| Drainboard | 18" L (left side), integrally formed & sloped |
| Backsplash | 10" H boxed style with 2" return & ¾" turned-down lip |
| Faucet holes | (2) 1" Ø, 8" on center, splash-mount |
| Drain openings | (3) 3-½" Ø die-stamped |
| Material | 16 ga. Type 300 stainless steel (sink & bowls); stainless steel legs & bracing |
| Feet | Adjustable 1" stainless steel bullet feet |
| Certifications | NSF, CSA-Sanitation |
| Shipping | Knocked-down, LTL freight |
Perfect For
- Independent & chain restaurants
- Bars, breweries & taprooms
- School, hospital & corporate kitchens
- Bakeries, commissaries & ghost kitchens
Care & Maintenance
Wipe daily with a soft cloth, mild detergent and non-chloride cleanser. Rinse, dry and polish along the grain to preserve the stainless steel’s protective film. Avoid abrasive pads, wire brushes and chlorine bleach.
