John Boos SDT6-S72SBK-L Pro-Bowl Compartment Sinks
John Boos SDT6-S72SBK-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-S72SBK-L Pro-Bowl Compartment Sinks
Description
John Boos Pro-Bowl 72" Soiled Dishtable – Straight, Left-to-Right
Model SDT6-S72SBK-L | NSF ListedStreamline your ware-washing line with the John Boos Pro-Bowl soiled dishtable. A rugged 16-gauge, type 300 stainless steel top, integrated 20" x 20" pre-rinse sink and full 10" boxed backsplash give this 72" station the strength, hygiene and workflow every busy kitchen demands.
Key Features
- Left-to-right operation keeps soiled ware moving efficiently toward the dishmachine.
- One pre-rinse sink bowl – 20"W x 20"F-B x 8"D – formed for fast drainage to a 3-1/2" die-stamped outlet (drain not included).
- 16-gauge type 300 stainless steel work surface with #4 satin polish – TIG welded and bullnosed for a smooth, easy-to-clean edge.
- 10" high boxed backsplash with 45° coved top and 2" return protects walls from splashes.
- Splash-mount faucet holes on 8" centers (1" dia) accept your choice of pre-rinse unit.
- 2-1/4" rolled front & side rims help contain liquids and add strength.
- 1-5/8" Ø stainless steel legs with adjustable stainless bullet feet and cross bracing for rock-solid stability.
- NSF certified for open-kitchen installation.
At-a-Glance Specifications
| Overall Width | 72" |
|---|---|
| Overall Depth | 30" |
| Overall Height | 44" (to top of backsplash) |
| Bowl Configuration | (1) 20"W x 20"F-B x 8"D |
| Operation Direction | Left ➜ Right |
| Work Surface | 16 ga. / Type 300 stainless steel, #4 finish |
| Backsplash | 10"H boxed, 45° top, 2" return |
| Faucet Holes | (2) 1" dia on 8" centers, splash-mount |
| Front/Side Edge | 2-1/4" rolled rim |
| Legs & Bracing | 1-5/8" Ø stainless legs, stainless adjustable bracing |
| Feet | 1" adjustable stainless bullet feet |
| Certifications | NSF |
Ideal For
- Full-service and fast-casual restaurants
- Hotel & resort kitchens
- Cafeterias and institutional dining
- Catering commissaries & ghost kitchens
Stainless Steel Care
- Clean daily with mild, non-chloride detergent using soft towels or plastic scouring pads.
- Wipe with the grain; rinse and dry to maintain the protective chromium film.
- Avoid abrasive cleaners, wire brushes or bleach; these can pit or discolor the surface.
- Restore shine with John Boos Stainless Steel Cleaner or Bar Keepers Friend as needed.
Overshelves, undershelves and pre-rinse faucets are sold separately. Contact us for factory-authorized accessories.
