John Boos E-Series 1-Compartment Sink with Right Drainboard, 16 x 20 x 12-Inch Bowl
John Boos E-Series 1-Compartment Sink with Right Drainboard, 16 x 20 x 12-Inch Bowl
18-Gauge 300-Series Stainless Steel; Galvanized Legs; Overall Size 36-1/2 Inches W x 25-1/2 Inches D x 43-3/4 Inches H
A durable one-compartment sink with a right-side drainboard, deep 16 x 20 x 12-inch bowl, and heavy-duty galvanized base for busy commercial prep areas.
- 1-compartment sink with an 18-inch right drainboard for added landing and drip-dry space.
- 16 x 20 x 12-inch bowl provides a practical work area for washing and prep.
- 18-gauge Type 300 stainless steel top and bowl with a satin finish.
- 9-3/4-inch boxed backsplash with 45° top and splash-mount faucet holes on 8-inch centers.
- Galvanized steel legs and gussets with adjustable plastic bullet feet.
- Overall size measures 36-1/2 inches wide x 25-1/2 inches deep x 43-3/4 inches high.
Overall Dimensions:
36.5"W x 25.5"D x 43.75"HProduct Weight:
47.0 lbRight-Hand Drainboard
Built with an 18-inch drainboard on the right side to give operators extra landing space and help keep water off the work area.
Single Deep Bowl
Includes one 16-inch wide x 20-inch front-to-back x 12-inch deep compartment for general wash and prep tasks.
18-Gauge Stainless Steel Construction
Made with Type 300 stainless steel top and bowl in 18-gauge thickness for durable commercial use.
Boxed Backsplash
Features a 9-3/4-inch high boxed backsplash with a 45° top and 2-inch return to the wall to help contain splashes.
Splash-Mount Faucet Holes
Backsplash includes faucet holes on 8-inch centers for splash-mount faucet installation.
Galvanized Base With Bullet Feet
Supported by galvanized steel legs and gussets with adjustable plastic bullet feet for leveling.
Die-Stamped Drain Opening
Bowl bottom is formed for drainage to a 3-1/2-inch die-stamped opening.
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.