John Boos SDT6-K60120SBK-L Pro-Bowl Compartment Sinks
John Boos SDT6-K60120SBK-L Pro-Bowl Compartment Sinks is backordered and will ship as soon as it is back in stock.
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John Boos SDT6-K60120SBK-L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl Corner Soiled Dishtable – 60" × 120"
Model SDT6-K60120SBK-L • Left-to-Right Operation • NSF ListedBoost the efficiency of your ware-washing line with the Pro-Bowl L-shaped soiled dishtable from John Boos. Built from heavy-duty 16-gauge, 300-series stainless steel, this corner unit delivers rock-solid durability, a convenient pre-rinse sink, and smart ergonomic details that keep dishes moving smoothly toward your dish machine.
Key Features
- L-shaped corner design: 60" from dish machine to corner, 120" from corner to end
- Left-to-right workflow—ideal for standard dish machine layouts
- Integrated pre-rinse sink: 20" W × 20" D × 8" H with 3-½" die-stamped drain opening
- 10" boxed backsplash with 45° top edge & 2" sanitary return
- Splash-mount faucet holes on 8" centers (faucet sold separately)
- 2-¼" rolled front & side edges for drip control and operator safety
- #4 satin-polished 16-ga stainless steel work surface—TIG-welded & bull-nosed corners
- (6) 1-⅝" Ø stainless steel legs with adjustable cross-bracing (units 7' and longer)
- 1" stainless steel bullet feet for fast, tool-free leveling
- NSF certified for food-safe sanitation compliance
Technical Specifications
| Overall Dimensions | 60" (machine → corner) × 120" (corner → end) × 44" H overall |
|---|---|
| Working Height | 34" to deck (approx.) |
| Sink Bowl | (1) 20" W × 20" F/B × 8" D, 3-½" drain |
| Backsplash | 10" high, boxed style with 45° top & 2" return |
| Faucet Mount | 8" on-center splash-mount holes |
| Top Material / Finish | 16-ga 300-series stainless steel, #4 satin |
| Legs & Bracing | 16-ga stainless steel, 1-⅝" Ø, adjustable bracing |
| Feet | 1" adjustable stainless bullet feet |
| Certifications | NSF |
Perfect For
- High-volume restaurant dish rooms
- Hotels, banquet halls & catering facilities
- Institutional kitchens—schools, healthcare & corporate dining
Care & Maintenance
- Clean daily with mild soap or non-chloride stainless cleaner.
- Use soft towels, sponges, or plastic scouring pads—avoid steel wool & wire brushes.
- Wipe and polish in the direction of the grain; dry completely to prevent water spots.
Tip: John Boos Stainless Steel Cleaner & Polish helps maintain the original satin finish.
