John Boos Pro-Bowl 1-Compartment Stainless Steel Floor Sink with 18" x 24" x 12" Bowl
John Boos Pro-Bowl 1-Compartment Stainless Steel Floor Sink with 18" x 24" x 12" Bowl
14-Gauge Type 300 Stainless Steel, 10" Boxed Backsplash, Stainless Steel Legs
Built for busy prep and utility areas, this Pro-Bowl sink pairs a deep 18" x 24" compartment with rugged 14-gauge stainless steel construction.
- One 18" x 24" x 12" bowl provides a roomy wash station for commercial kitchens.
- 10" boxed backsplash with a 2" return helps protect the wall from splash.
- 8" on-center splash-mount faucet holes are ready for standard faucet setups.
- 14-gauge Type 300 stainless steel top and bowl deliver durable, corrosion-resistant performance.
- Stainless steel legs, front and side bracing, and adjustable bullet feet provide stable support.
- Coved bowl corners, a formed drainage bottom, and a 3-1/2" die-stamped drain opening support easy cleanup.
Overall Dimensions:
23.13"W x 29.5"D x 44.06"HProduct Weight:
55.0 lbHeavy-Duty Stainless Steel Construction
Top and bowl are built from 14-gauge Type 300 stainless steel with a #4 polish, satin finish.
Deep Single Compartment
One 18" x 24" x 12" compartment offers plenty of room for washing and prep tasks.
Boxed Backsplash
Full-length 10" backsplash includes a 2" return to the wall at 45° and a turned-down rear lip.
Splash-Mount Faucet Holes
Backsplash includes one set of faucet holes on 8" centers for standard sink faucet installation.
Drainage-Ready Bowl
Bottom of the bowl is formed for drainage and includes a 3-1/2" die-stamped drain opening.
Stainless Steel Base Support
Stainless steel legs, front and side bracing, and adjustable bullet feet provide a sturdy base.
Safe, Finished Edges
Bullnosed outside corners and coved bowl corners help create a smooth, cleanable work area.
Knocked-Down Base
Base ships knocked down for easier transport and 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.