John Boos SDT4-K6072SBK-L Pro-Bowl Compartment Sinks
John Boos SDT4-K6072SBK-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-K6072SBK-L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl Corner Soiled Dishtable — 60" x 72"
Premium 14-Gauge 300 Series Stainless Steel • Left-to-Right OperationKeep your dish room moving at high speed with the John Boos Pro-Bowl corner soiled dishtable. Its heavy-duty, L-shaped design funnels racks directly into your warewasher while an integrated pre-rinse sink knocks off stubborn food soil — all in one smooth, ergonomic workflow.
Key Features
- L-shaped layout: 60" run from dish machine to corner, 72" run from corner to end
- Left-to-right workflow aligns with most common dish machine arrangements
- 20" x 20" x 8" deep pre-rinse bowl with 3-1/2" drain opening speeds clean-up
- 14-gauge, #4 satin-finish stainless steel top — extra-thick for superior durability
- 10" boxed backsplash with 45° 2" return protects walls and contains splashes
- (1) set of 1" splash-mount faucet holes, 8" on-center (faucet sold separately)
- 2-1/4" rolled front & end edges for operator safety and rigidity
- Stainless steel 1-5/8" legs & cross-bracing with adjustable bullet feet for perfect leveling
- TIG-welded construction with bull-nosed corners and polished welds for a clean, sanitary look
- NSF listed — trusted for regulated food-service environments
Specifications
| Overall footprint | 60" (machine side) x 72" (exit side) x 44" H overall |
|---|---|
| Work surface height | 34" (standard dish-machine height) |
| Sink bowl | 20" W x 20" F-B x 8" D — 3-1/2" drain |
| Top material | 14-gauge, Type 304 stainless steel |
| Legs & bracing | 16-gauge stainless steel tubing, 1-5/8" dia. |
| Backsplash | 10" H boxed, 45° 2" return, 1/2" turned-down lip |
| Faucet mounting | (2) 1" dia. holes, 8" on-center |
| Edge style | 2-1/4" rolled front & ends |
| Orientation | Left-to-right operation |
| Certifications | NSF |
Ideal For
- Restaurants & bars of any volume
- Hotels, resorts & banquet facilities
- Schools, universities & healthcare kitchens
- Catering commissaries & ghost kitchens
Care & Cleaning
- Wipe daily with warm water and a non-chloride mild detergent; rinse and dry
- Avoid steel wool, wire brushes or cleaners containing chlorine bleach
- Restore shine with Bar Keepers Friend or John Boos Stainless Steel Cleaner
Need different lengths, orientation or accessories? Reach out—John Boos can build a Pro-Bowl dishtable to match your exact kitchen layout.
