John Boos 44PB30244-1D36R Pro-Bowl Compartment Sinks
John Boos 44PB30244-1D36R Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos 44PB30244-1D36R Pro-Bowl Compartment Sinks
Description
John Boos “Pro-Bowl” 4-Compartment Sink w/ 36" Right Drainboard
Model 44PB3024-1D36R • 14-Gauge 300 Series Stainless SteelBuilt to thrive in high-volume kitchens, the Pro-Bowl series combines John Boos’ legendary craftsmanship with food-service-ready sanitation features. Four spacious bowls, an extra-long drainboard and a rugged, easy-to-assemble base make this sink the workhorse your operation can count on shift after shift.
Key features & benefits
- Four 30" W × 24" F/B × 14" D bowls handle simultaneous soaking, washing & rinsing.
- 36" right-hand drainboard slopes for positive drainage, keeping counters dry.
- 14-gauge TIG-welded Type 300 stainless steel top & bowls with #4 satin polish stand up to daily abuse.
- 10" boxed backsplash with 45° top & 2" return protects walls and simplifies clean-ups.
- Two sets of 8"-on-center splash-mount faucet holes (1" Ø) accept pre-rinse or add-a-faucet assemblies.
- 3-1/2" die-stamped drain openings fit standard basket strainers or lever wastes.
- Stainless steel legs, adjustable front/side bracing and 1" bullet feet keep the unit rock-solid on uneven floors.
- NSF & CSA-Sanitation listed for code-compliant installation.
At-a-glance specifications
| Overall length | 160 3/16" |
|---|---|
| Overall width (front-to-back) | 29 1/2" |
| Overall height | 44 1/16" |
| Compartments | 4 bowls • 30" W × 24" F/B × 14" D each |
| Drainboard | 36" (right side, 24" F/B) |
| Backsplash | 10" boxed, 45° top, 2" return |
| Material / gauge | 14-ga Type 300 stainless steel |
| Legs & feet | 1 5/8" Ø stainless legs with adjustable bracing & 1" bullet feet |
| Faucet holes | 2 sets, 8" centers, 1" Ø |
| Drain openings | 4 × 3 1/2" die-stamped |
| Ship weight (approx.) | 303 lb (knocked-down) |
| Certifications | NSF, CSA-Sanitation |
Perfect for
- High-volume restaurant and hotel kitchens
- School, hospital & institutional food service
- Commissaries, ghost kitchens and catering hubs
- Any operation that requires strict 3-compartment + rinse workflow—plus an extra bowl for prep or thawing
Stainless steel care made easy
- Clean daily with a soft cloth or plastic scouring pad and a non-chloride cleanser.
- Always wipe in the direction of the grain to maintain the #4 satin finish.
- Avoid abrasive powders, wire brushes or steel wool—they can break the protective film.
- Apply John Boos Stainless Steel Cleaner regularly to preserve shine and resist corrosion.
John Boos & Co. reserves the right to change specifications without notice. Accessories such as faucets, lever wastes and overshelves are sold separately.
