John Boos Pro-Bowl 2-Compartment Sink with Left Drainboard, 58-3/16"W x 29-1/2"D x 44-1/16"H, 14-Gauge Stainless Steel
John Boos Pro-Bowl 2-Compartment Sink with Left Drainboard, 58-3/16"W x 29-1/2"D x 44-1/16"H, 14-Gauge Stainless Steel
18" x 24" x 12" Bowls, 10" Boxed Backsplash, 8" Faucet Centers
A rugged stainless steel workhorse with two deep bowls, a left drainboard, and a protective backsplash for efficient dishwashing and prep.
- Two 18" x 24" x 12" compartments provide generous washing space.
- 18" left drainboard adds room for drying, staging, or prep.
- 10" boxed backsplash with a 45° top and 2" return helps protect walls from splashes.
- One set of splash-mount faucet holes with 8" centers supports standard faucet installation.
- 14/300 stainless steel construction with stainless steel legs, adjustable bracing, and bullet feet offers durable support.
- Knocked-down design simplifies shipping and on-site assembly.
- NSF and CSA-Sanitation listed for commercial kitchen use.
Overall Dimensions:
58.19"W x 29.5"D x 44.06"HProduct Weight:
113.0 lbTwo Deep Compartments
Includes two 18" W x 24" front-to-back x 12" deep bowls for washing and prep tasks.
Left Drainboard
An 18" left-hand drainboard provides a convenient landing area for dishes and supplies.
Boxed Backsplash
The 10" high backsplash includes a 45° top and 2" return to help contain splashes.
Splash-Mount Faucet Holes
One set of faucet holes with 8" centers is ready for splash-mount faucet installation.
Die-Stamped Drain Openings
3-1/2" die-stamped drain openings support standard drainage connections.
Stainless Steel Construction
Built from 14/300 stainless steel for commercial-duty durability.
Sturdy Leg Base
Stainless steel legs with adjustable front and side bracing and bullet feet help provide stability and leveling.
Knock-Down Shipping
KD construction helps reduce shipping size and makes assembly easier on site.
Sanitation Listed
NSF and CSA-Sanitation certifications support commercial foodservice use.
Certifications & Compliance
Frequently Asked Questions
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