John Boos SDT4-I60120SBK-L Pro-Bowl Compartment Sinks
John Boos SDT4-I60120SBK-L Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos SDT4-I60120SBK-L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl Island Soiled Dishtable – 60" x 120"
Model SDT4-I60120SBK-L • Left-to-Right Operation • NSF ListedStreamline your warewashing line with the heavy-duty Pro-Bowl island dishtable from John Boos. Engineered for left-to-right flow, this 60" x 120" L-shaped unit keeps dirty wares moving efficiently toward your dishmachine while containing mess and moisture in a rugged, all-stainless-steel frame.
Why You’ll Love It
- Premium 14 GA 300-series top – extra-thick stainless steel stands up to constant abuse.
- Integrated 20" x 20" x 8" pre-rinse bowl speeds scrap & rinse tasks before the machine.
- Full 10" boxed backsplash with 45° 2" return keeps walls dry and sanitary.
- Splash-mount faucet holes (8" centers) are pre-punched for quick fixture installation.
- Bull-nosed 2-1/4" rolled edge adds strength while protecting staff and chinaware.
- All-stainless frame – legs, adjustable bullet feet, and cross-bracing resist rust forever.
- Island design allows placement away from walls or between two machines.
- Ships knock-down to cut freight costs & fit through tight doorways; assembles fast on site.
At-a-Glance Specs
| Overall Configuration | L-shaped, left-to-right flow |
|---|---|
| Dimensions | 60" (dish machine to corner) x 120" (corner to end) x 44" H |
| Pre-Rinse Sink | 1 pc 20" W x 20" F-B x 8" D, die-stamped 3-1/2" drain |
| Work Surface | 14 ga 300-series stainless steel, #4 satin finish |
| Backsplash | 10" H boxed with 45° 2" return & ½" down-turned lip |
| Faucet Holes | (1) set, 1" dia., 8" on-center (splash-mount) |
| Edges | 2-1/4" bull-nose, front & ends |
| Frame / Legs | 16 ga stainless steel legs & bracing, adjustable SS bullet feet |
| Compliance | NSF Certified |
| Shipping | Knock-Down (KD) for reduced freight; hardware included |
Ideal Applications
- High-volume restaurants & QSR kitchens
- Hotel & resort banquet dishrooms
- Institutional kitchens – schools, healthcare, corrections
- Catering commissaries and ghost kitchens
Simple Stainless Care
- Daily wipe-down with mild, non-chloride detergent and soft cloth.
- Avoid abrasive pads or cleaners containing bleach or quaternary salts.
- Use Bar Keepers Friend or John Boos Stainless Steel Cleaner to remove stains & restore shine.
Following the above routine preserves the passive chromium film that makes stainless steel “stainless.”
