John Boos SDT4-L7060SBK-L Pro-Bowl Compartment Sinks
John Boos SDT4-L7060SBK-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-L7060SBK-L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl® L-Shaped Soiled Landing Dishtable
70" machine-to-corner x 60" corner-to-end | Left-to-Right OperationPurpose-built for busy commercial kitchens, the Pro-Bowl Soiled Landing Dishtable keeps your dish room workflow organized, hygienic, and efficient. Its heavy-duty 14-gauge stainless work surface, integral pre-rinse sink, and 10 inch raised landing shelf deliver long-term durability and ergonomic performance right where you need it—between the dish machine and soiled ware drop-off.
Key Features
- L-shaped “landing” configuration: 70" from dish machine to inside corner / 60" from corner to table end
- 10" wide stepped landing shelf for efficient soiled-ware staging
- (1) 20" W x 20" D x 8" H pre-rinse sink bowl, bottom formed to 3-½" die-stamped drain opening
- 10" high boxed backsplash with 45° sloped top and 2" rear return for leak-free installation
- Splash-mount faucet holes on 8" centers (faucet sold separately)
- 2-¼" rolled front & side edges—safer, smoother, and easier to clean
- Premium 14-gauge, Type 300 stainless steel top; TIG-welded & satin-polished
- 16-gauge stainless steel legs, cross-bracing, and adjustable bullet feet
- Built-in pitch toward dish machine (⅛" per foot) for fast drainage
- NSF listed for professional foodservice use
Technical Specifications
| Overall size | 70" machine side x 60" return side x 44" H (to landing shelf) |
|---|---|
| Landing shelf | 10" W, full length both sections |
| Sink bowl | 20" W x 20" F/B x 8" D, 3-½" drain |
| Backsplash | 10" H boxed, 45° top, 2" wall return, 1" turned-down lip |
| Faucet holes | (1) set, 8" on-center splash-mount |
| Work surface | 14-gauge 300-series stainless steel |
| Frame & bracing | 16-gauge stainless steel |
| Edge profile | 2-¼" rolled front & ends |
| Feet | 1" adjustable stainless steel bullet feet |
| Operation flow | Left-to-Right (soiled ware enters at left, exits to dish machine at right) |
| Certifications | NSF |
Why Choose John Boos Pro-Bowl?
- Since 1887, John Boos & Co. has set the benchmark for American-made foodservice equipment.
- All welds are polished to a sanitary satin finish that blends seamlessly with adjacent surfaces.
- Bull-nosed corners and boxed backsplash reduce splash and simplify clean-up.
- Modular platform accepts optional overshelves, pre-rinse faucets, and undershelves (sold separately) for easy future upgrades.
Need a mirror-image or different length? Contact us—Pro-Bowl dishtables are built-to-order in a wide range of sizes and configurations.
Care & Maintenance
- Clean daily with mild, non-chloride cleaners and a soft cloth.
- Avoid abrasive pads, steel wool, or harsh chemicals that may compromise the stainless “passive” layer.
- For restoring shine, use John Boos Stainless Steel Cleaner following the grain of the metal.
