John Boos Pro-Bowl 3-Compartment Sink with Dual Drainboards, 16-Gauge Stainless Steel, 87-1/4 Inch Wide
John Boos Pro-Bowl 3-Compartment Sink with Dual Drainboards, 16-Gauge Stainless Steel, 87-1/4 Inch Wide
16 x 20 x 14 bowls, 18-inch left and right drainboards, 10-inch boxed backsplash
Built for busy prep and dish areas, this heavy-duty three-compartment sink adds dual drainboards, a tall backsplash, and durable stainless steel construction.
- Three roomy 16" x 20" x 14" compartments support wash, rinse, and sanitize workflows.
- 18-inch drainboards on both sides add landing space for dishes and prep items.
- 16-gauge Type 300 stainless steel construction is built for long-term durability.
- 10-inch boxed backsplash with 2-inch return helps contain splashes and protect the wall.
- Stainless steel legs, front and side bracing, and adjustable bullet feet provide a stable setup.
- KD construction helps reduce shipping size and simplify delivery.
Overall Dimensions:
87.25"W x 25.5"D x 44.06"HProduct Weight:
129.0 lbTriple Compartment Layout
Three 16" W x 20" front-to-back x 14" deep compartments create separate stations for washing, rinsing, and sanitizing.
Dual Drainboards
18" left and right drainboards provide extra workspace for staging and drying.
Heavy-Duty Stainless Steel
16-gauge Type 300 stainless steel top and bowls with a #4 polish, satin finish.
Sanitary Bowl Design
Coved 5/8" radius corners and formed bowl bottoms promote easier cleaning and drainage.
Splash-Containing Backsplash
Full-length 10" boxed backsplash with 2" return and 45° top helps protect adjacent walls.
Plumbing-Ready Top
8" on-center splash-mount faucet holes and 3-1/2" die-stamped drain openings.
Stable Support Frame
Stainless steel legs with front and side bracing plus adjustable stainless steel bullet feet.
Knocked-Down Construction
Ships KD to help reduce freight bulk and ease handling.
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.