John Boos 43PB244-1D30R Pro-Bowl Compartment Sinks
John Boos 43PB244-1D30R Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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Description
John Boos Pro-Bowl 3-Compartment Sink with 30" Right Drainboard
Model 43PB24-1D30R | 106 ⅛" W x 29 ½" D x 44 ¹⁄₁₆" HEngineered for relentless commercial use, the Pro-Bowl series delivers extra-heavy 14-gauge stainless steel strength, sanitary design details, and the working room you need to keep service flowing at peak hours.
Why you’ll love it
- Three roomy 24" × 24" × 14" deep bowls – perfect for wash/rinse/sanitize set-ups
- Integrated 30" right-hand drainboard speeds air-drying and staging
- 14 GA Type 300 stainless steel top & bowls with #4 satin polish for superior durability
- 10" boxed backsplash with 45° top & 2" return keeps water off walls and floors
- (2) sets of 8"-on-center splash-mount faucet holes pre-punched
- 3-½" die-stamped drain openings fit standard basket strainers or lever wastes
- 5/8" radius interior corners – easy to clean, no food traps
- 1-⅝" Ø stainless legs, adjustable front & side bracing and 1" bullet feet for rock-solid stability
- NSF & CSA-Sanitation listed to satisfy health-department inspections
- Ships knocked-down (KD) to cut freight costs and fit through tight doorways
Quick-view specifications
Overall size | 106 3/16" W × 29 1/2" D × 44 1/16" H |
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Bowl configuration | 3 compartments |
Inside bowl size | 24" W × 24" F-B × 14" D (each) |
Drainboard | 30" – right-hand |
Backsplash | 10" boxed, 45° top, 2" return |
Faucet holes | (2) sets, 8" centers, 1" dia. |
Material / gauge | 14-gauge Type 300 stainless steel |
Legs & feet | Stainless, 1-⅝" Ø with adjustable bullet feet |
Certifications | NSF, CSA-Sanitation |
Shipping | Knocked-Down (assembly hardware included) |
Need lever wastes, pre-rinse faucets, or an overshelf? Ask our team—John Boos accessories are available and can ship with your sink.
Perfect for
- High-volume restaurant dishrooms
- Hotel, resort & banquet kitchens
- School, university & hospital foodservice
- Catering commissaries & ghost kitchens
Care & maintenance tips
- Clean daily with mild soap or non-chloride detergent and a soft cloth
- Always wipe in the direction of the polish grain
- Avoid abrasive pads, wire brushes and bleach
- Restore shine with John Boos Stainless Steel Cleaner