John Boos Pro-Bowl 3-Compartment Corner Sink with Dual 30-Inch Drainboards, 16-Gauge Stainless Steel
John Boos Pro-Bowl 3-Compartment Corner Sink with Dual 30-Inch Drainboards, 16-Gauge Stainless Steel
10-Inch Boxed Backsplash, Splash-Mount Faucet Holes, Adjustable Bullet Feet
Designed to fit into a corner layout without sacrificing washing capacity, this three-compartment sink adds dual drainboards and heavy-duty stainless steel construction to busy prep areas.
- Space-saving corner design helps maximize available kitchen wall space.
- Three compartments include two 16" x 20" x 14" bowls and one 20" x 20" x 14" corner bowl.
- Dual 30-inch drainboards provide convenient landing and drying space.
- 10-inch boxed backsplash with a 45° top and 2-inch return helps contain splashes.
- Built from 16-gauge 300 series stainless steel with stainless steel legs, bracing, and adjustable bullet feet.
- Includes splash-mount faucet holes with 8-inch centers and a 3-1/2-inch die-stamped drain opening.
- NSF and CSA-Sanitation listed for commercial foodservice use.
Overall Dimensions:
70.5"W x 25.5"D x 44.06"HProduct Weight:
152.0 lbCorner Configuration
Corner layout is designed to fit into a corner installation and improve workflow in tight dishwashing areas.
Three Compartment Design
Includes two 16-inch x 20-inch x 14-inch compartments and one 20-inch x 20-inch x 14-inch corner compartment.
Dual Drainboards
Left and right 30-inch drainboards add space for staging, draining, and drying items.
10-Inch Boxed Backsplash
Backsplash includes a 45° top and 2-inch return to help reduce wall splatter.
Faucet-Ready Top
Two sets of splash-mount faucet holes are spaced on 8-inch centers.
Heavy-Duty Stainless Steel Construction
Made with 16/300 series stainless steel construction and supported by stainless steel legs, bracing, and adjustable bullet feet.
Sanitation Listed
NSF and CSA-Sanitation listed.
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.