John Boos 43PB184-2D24 Pro-Bowl Compartment Sinks
John Boos 43PB184-2D24 Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos 43PB184-2D24 Pro-Bowl Compartment Sinks
Description
John Boos “Pro-Bowl” 3-Compartment Sink – 105-1/4" w/ Dual 24" Drainboards
Model 43PB18-2D24 | Built for high-volume prep & ware-washingEngineered for demanding commercial kitchens, the John Boos Pro-Bowl 3-compartment sink combines heavy-duty 14 gauge, type 300 stainless steel construction with operator-friendly details that speed up workflow and simplify sanitation. A full-length boxed backsplash, generous 24" left & right drainboards, and adjustable bullet feet deliver the durability and flexibility professional foodservice teams rely on every day.
Key features
- Overall size: 105-1/4" W × 23-1/2" D × 44-1/16" H
- (3) Compartments, each 18" W × 18" F-B × 14" D for easy pot & pan clearance
- (2) 24" drainboards (left & right) keep dirty and clean wares organized
- 10" boxed backsplash with 45° cap & 2" return protects walls from moisture
- Splash-mount faucet holes on 8" centers (faucet sold separately)
- 3-1/2" die-stamped drain openings fit industry-standard basket strainers
- 14 GA type 300 stainless steel top & bowls with #4 satin polish
- 1-5/8" Ø stainless steel legs with adjustable front & side bracing
- Adjustable stainless steel bullet feet for fast leveling on uneven floors
- Ships KD for reduced freight cost and easy site access
At-a-glance specs
| Compartments | 3 |
|---|---|
| Compartment size (W × F-B × D) | 18" × 18" × 14" |
| Drainboards | (2) 24" (left & right) |
| Overall dimensions (W × D × H) | 105-1/4" × 23-1/2" × 44-1/16" |
| Backsplash height | 10" |
| Faucet centers | 8" |
| Drain opening | 3-1/2" die-stamped |
| Steel gauge / type | 14 GA / 300 series |
| Leg material | Stainless steel, 1-5/8" Ø |
| Feet | Adjustable stainless steel bullet feet |
| Certifications | NSF & CSA-Sanitation listed |
| Shipping | Knocked-down (assembly required) |
Perfect for
- High-volume restaurants & cafeterias
- School and hospital kitchens
- Food trucks & commissaries needing ample drainboard space
- Breweries, bakeries, and other specialty production facilities
Care & maintenance
Maintain the stainless steel’s protective finish by cleaning daily with a non-chloride detergent and soft cloth, then rinsing and drying completely. Avoid abrasive pads, wire brushes, or cleaners containing chlorine bleach. For stubborn stains, John Boos recommends Bar Keepers Friend followed by a food-safe stainless steel polish.
