SKU: 416-E3S81514L15
Brand: John Boos
John Boos E3S8-15-14L15 62 1/2" 3 Compartment Sink w/ 15"L x 15"W Bowl, 14" Deep
The John Boos E3S8-15-14L15 3-compartment sink is designed for efficiency, featuring 15" x 15" bowls, a 15" drainboard, and a 9 3⁄4" backsplash to protect walls. Built with durable 304 stainless steel and coved corners to resist debris buildup, this commercial sink is ideal for high-volume kitchens.
Key Features
- •Three 15" x 15" stainless steel compartments (14" deep) for efficient washing, rinsing, and sanitizing
- •Coved internal corners prevent debris and food buildup, ensuring hygiene and durability
- •15" left-side drainboard for convenient drying of sanitized dishes
- •9 3⁄4" backsplash with pre-punched faucet mounting holes protects walls and equipment
- •Durable 304 stainless steel construction with rounded bullnose edges for employee safety
Starting from $1684.00/unit
Volume discounts available
The John Boos E3S8-15-14L15 3-compartment sink is a reliable workhorse for commercial kitchens, designed to streamline dishwashing, rinsing, and sanitizing. With three 15" x 15" bowls (14" deep), this sink provides ample space for efficient workflow, while the coved corners eliminate debris and food particle buildup, ensuring hygiene and longevity. The left-side drainboard extends 15" long, offering a convenient surface for drying dishes after sanitizing. The 9 3⁄4" backsplash is pre-punched for faucet mounting and shields walls and nearby equipment from splatter, making it an essential addition to any professional kitchen setup. Built with 304 stainless steel, this sink is bend-resistant and durable, while the external bullnose edges provide a safe, comfortable surface for employees to lean against. Its galvanized base with corrosion-resistant coating ensures stability and longevity, even in demanding environments. Whether you're outfitting a high-volume restaurant, catering kitchen, or institutional facility, this John Boos 3-compartment sink delivers the performance and durability commercial chefs demand.