John Boos Pro-Bowl L-Shaped Island Soiled Dishtable with Pre-Rinse Sink Bowl, 60" Machine to Corner x 108" Corner to End
John Boos Pro-Bowl L-Shaped Island Soiled Dishtable with Pre-Rinse Sink Bowl, 60" Machine to Corner x 108" Corner to End
Left-to-Right Operation, 44" H Overall, 14-Gauge Stainless Steel Top
This L-shaped island soiled dishtable is built for efficient left-to-right dishroom flow with a built-in pre-rinse sink, durable stainless steel construction, and splash-containment features.
- L-shaped island design supports left-to-right soiled dish handling and landing.
- Integrated 20" W x 20" front-to-back x 8" deep pre-rinse sink bowl adds a built-in rinse station.
- 10" boxed backsplash with a 45° and 2" return helps contain water and debris.
- 14-gauge 300-series stainless steel top is made for demanding commercial use.
- Stainless steel legs, bracing, and adjustable bullet feet provide stable support.
- 2-1/4" rolled edge and splash-mount faucet holes with 8" centers complete the work surface.
Overall Dimensions:
44.06"HProduct Weight:
295.0 lbL-Shaped Island Design
Island-style configuration with 60" machine-to-corner and 108" corner-to-end sections for a dedicated soiled dish workflow.
Left-to-Right Operation
Configured for left-to-right use to support an efficient landing, rinse, and transfer path.
Integrated Pre-Rinse Sink Bowl
Includes (1) 20" W x 20" front-to-back x 8" deep sink bowl for rinsing and pre-washing.
10" Boxed Backsplash
Backsplash includes a 45° and 2" return to help reduce splash and keep the work area cleaner.
14-Gauge Stainless Steel Top
Durable 300-series stainless steel top is built for daily commercial use.
Stainless Steel Support Structure
Stainless steel legs and bracing with adjustable bullet feet provide support and leveling.
Rolled Edge Construction
2-1/4" rolled edge adds durability and a finished working edge.
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.