John Boos CDT6-S84SBK-R Pro-Bowl Compartment Sinks
John Boos CDT6-S84SBK-R Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos CDT6-S84SBK-R Pro-Bowl Compartment Sinks
Description
John Boos “Pro-Bowl” Clean Dishtable – 84" Straight
Model CDT6-S84SBK-L | Left-to-Right Operation | NSF ListedMaximize throughput and keep your dish room running smoothly with the Pro-Bowl 84" clean dishtable. Engineered from heavy-duty 16-gauge, 300 series stainless steel, this straight table provides a generous landing area for racks coming out of your warewasher while safeguarding walls and staff with a high backsplash and rolled, bull-nosed edges.
Why You’ll Love It
- Ample 84" W x 30" D staging surface handles multiple racks at once.
- 16-ga. #4 satin-polished 300 series stainless worktop resists corrosion & wipes clean fast.
- 10" boxed backsplash with 2" 45° return prevents wall splashes; ½" drip lip keeps water on the table.
- 2-¼" rolled front & side edges plus bull-nosed corners for added strength and operator safety.
- Robust 1-⅝" Ø stainless steel legs with adjustable cross-bracing for rock-solid stability.
- 1" stainless bullet feet offer up to 1" height adjustment to level on uneven floors.
- TIG-welded construction; exposed welds are polished to blend with adjoining surfaces.
- Designed for left-to-right workflow—perfect when the dishmachine is on the left and clean rack storage is on the right.
- NSF certified for easy code approval in any commercial kitchen.
Technical Specs
| Overall size | 84" W × 30" D × 44" H (to top of backsplash) |
|---|---|
| Work height | 34" to rolled edge |
| Top material / gauge | 16-ga. 300 series stainless steel, #4 satin finish |
| Backsplash | 10" H boxed, 2" 45° return, ½" turned-down drip lip |
| Edge profile | 2-¼" rolled front & sides |
| Legs & bracing | Stainless steel, 1-⅝" Ø, adjustable bracing (K.D.) |
| Feet | 1" adjustable stainless bullet feet |
| Flow direction | Left ➜ Right |
| Certification | NSF |
Perfect For
- High-volume restaurants & hotels
- Catering and banquet dish rooms
- Institutional kitchens – schools, hospitals, corporate cafeterias
Care & Maintenance
Preserve the stainless steel’s protective chromium-oxide film by cleaning with non-chloride detergents, soft cloths, or plastic scouring pads. Avoid bleach, wire brushes, and steel wool. Rinse with clean water and wipe dry after each shift. Periodic polishing with John Boos Stainless Steel Cleaner keeps the surface looking showroom new.
