John Boos 44PB18-1D18L Pro-Bowl Compartment Sinks
John Boos 44PB18-1D18L Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos 44PB18-1D18L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl 4-Compartment Sink with 18" Left Drainboard
Model 44PB18-1D18L • 94 3/16" W × 23 1/2" D × 44 1/16" HEngineered from heavy-duty 14-gauge, 300-series stainless steel, the John Boos Pro-Bowl sinks are the industry’s benchmark for durability, sanitation, and ergonomic performance. Four equal bowls keep prep, rinse, wash and sanitize tasks moving, while the integrated 18" left-hand drainboard streamlines drying and stacking.
Why You’ll Love It
- Four 18" W × 18" F-to-B × 12" D compartments handle high-volume work flows.
- 18" integrated left drainboard speeds drying and staging.
- Full-length 10" boxed backsplash with 2" 45° return protects surrounding walls.
- (2) sets of 8"-on-center splash-mount faucet holes fit pre-rinse or add-a-faucet assemblies.
- 3 1/2" die-stamped drain openings for a positive bowl-to-tailpiece seal.
- TIG-welded seams polished to a #4 satin finish for a seamless, easy-to-clean surface.
- 1 5/8" O.D. stainless steel legs with adjustable front & side bracing.
- 1" stainless bullet feet level the sink on uneven floors.
- NSF & CSA-Sanitation listed; shipped knock-down for easier installation.
Technical Specifications
| Overall dimensions (W × D × H) | 94 3/16" × 23 1/2" × 44 1/16" |
|---|---|
| Working height to sink roll | 36 5/16" |
| Bowl configuration | (4) 18" × 18" × 12" deep |
| Drainboard | 18" left-hand |
| Material / finish | 14 GA type 300 stainless steel, #4 satin polish |
| Backsplash | 10" boxed, 2" return at 45°, ¾" turned-down rear lip |
| Faucet holes | (2) sets, 1" dia., 8" centers (splash mounted) |
| Drain openings | 3 1/2" die-stamped (1 per bowl) |
| Legs / feet | 1 5/8" round stainless legs, adjustable bracing, 1" bullet feet |
| Approx. shipping weight | 168 lb |
| Certifications | NSF, CSA-Sanitation |
| Ships | Knocked-Down (KD) |
Perfect For
- High-volume restaurant kitchens & commissaries
- University & hospital foodservice
- Hotel banquet operations
- Supermarket prep rooms
Care & Maintenance
- Clean surfaces with non-chloride cleaners and a soft cloth; rinse and wipe dry daily.
- Avoid abrasive pads, wire brushes or cleansers containing quaternary salts.
- Restore sheen with John Boos Stainless Steel Cleaner or Bar Keepers Friend.
- Always polish in the direction of the factory grain to maintain a uniform finish.
Faucets, drains, lever waste assemblies and other accessories are sold separately.
