John Boos Pro-Bowl 4-Compartment Stainless Steel Sink with 30-Inch Left Drainboard
John Boos Pro-Bowl 4-Compartment Stainless Steel Sink with 30-Inch Left Drainboard
18" x 18" x 12" Bowls, 10" Boxed Backsplash, Stainless Steel Legs
Built for demanding dishroom workflows, this 4-compartment Pro-Bowl sink combines generous bowl space, a 30-inch left drainboard, and durable stainless steel construction.
- Four 18" x 18" x 12" compartments support multi-step washing and sorting.
- 30-inch left drainboard adds convenient landing and drying space.
- 14-gauge Type 300 stainless steel top and bowls are built for heavy commercial use.
- 10-inch boxed backsplash with 45° return helps protect the wall and contain splashes.
- Stainless steel legs, front/side bracing, and adjustable bullet feet improve stability and leveling.
- Pre-drilled faucet holes and 3-1/2" die-stamped drains help streamline installation.
Overall Dimensions:
106.19"W x 23.5"D x 44.06"HProduct Weight:
178.0 lbFour Compartments
Includes four 18" wide x 18" front-to-back x 12" deep compartments for high-volume sink workflow.
Left Drainboard
A 30-inch left-hand drainboard provides space for staging, draining, or drying wares.
14-Gauge Stainless Steel Top and Bowls
Built from 14-gauge Type 300 stainless steel with a #4 polish satin finish for durability.
Boxed Backsplash
10-inch high boxed backsplash includes a 45° top return and rear lip to help protect the wall.
Faucet Holes
Two sets of splash-mount faucet holes are drilled on 8-inch centers, with 1-inch faucet holes in the backsplash.
Die-Stamped Drain Openings
Bowls are formed for drainage to 3-1/2-inch die-stamped openings.
Stainless Steel Base
Stainless steel legs, front and side bracing, gussets, and adjustable bullet feet provide a sturdy base.
Knocked-Down Construction
The base is supplied standard knocked-down for easier shipping 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.