John Boos 103.5" W x 30" D Dishtable/Pot Sink Two 24" Drainboard - DT3B18244-2D24L

John Boos 103.5" W x 30" D Dishtable/Pot Sink Two 24" Drainboard -  DT3B18244-2D24L

This John Boos DT3B18244-2D24L Dishtable / Pot Sink is durable, easy to use, and perfect for commercial or industrial applications. With a 16 gauge stainless steel construction, it's top and bowls have been finished with a #4 satin polish. It has stainless steel legs, gussets, feet, and bracing. Its corners have been coved at a 3/4" radius. The sink tops are TIG welded and the bases are MIG welded. The exposed welds have been polished to match the adjacent surfaces. This DT3B18244-2D24L has a 3-1/2" diameter die stamped opening in the bottom of the bowls to aid drainage. 

Features 

• (3) sink compartments
• (2) 24" drainboards
• Dish machine attachment on right side
• 16 gauge stainless steel
• Type 300 stainless steel with #4 polish, satin finish
• 14" deep bowls
• All corners, both vertical and horizontal, coved at 3/4" radius
• Bottoms of bowls formed for drainage to 3-1/2" diameter die stamped opening
• Full length 10" high boxed backsplash
• 2" return to wall at 45 degree
• 1" turned down rear lip
• 8" on-center with 1-1/8" faucet holes in backsplash
• All outside corners of assembly are bull-nosed
• Bull-nosed corners provide safe, clean, and polished edge
• Standard stainless steel legs are 1-5/8" in diameter
• Legs located directly under sink bowls, providing increased stability and max weight support
• Stainless steel sink tops are TIG welded
• Exposed welds are polished to match adjacent surface
• Stainless steel bases are MIG welded
• Material
• 16 gauge type 300 stainless steel bowls and top with #4 polish, satin finis 
• 1-5/8" Round O.D. stainless steel legs
• 1-1/4" Round O.D. stainless steel bracing
• Stainless steel gussets
• 1" adjustable stainless steel bullet feet

Specifications

What Our Experts Think

• Durable & Commercial-Grade: Constructed from 16-gauge type 300 stainless steel for strength, corrosion resistance, and longevity in busy kitchen settings.

• Triple Compartment Sinks: Features three 18" x 24" x 14" deep bowls—perfect for washing, rinsing, and sanitizing large kitchen items.

• Generous Drainboards: Two 24" drainboards provide ample space for drying and organizing cookware, enhancing efficiency.

• Left-Side Drainboards: Drainboards positioned on the left side, designed for left-to-right kitchen workflows.

• NSF Certified: Meets sanitation and health standards required for commercial foodservice operations.

• Stable and Adjustable: Sturdy stainless steel legs with adjustable bullet feet for a level setup on uneven surfaces.

Q&A

Q: What is the John Boos DT3B18244-2D24L?
A: The John Boos DT3B18244-2D24L is a commercial dishtable with three sink compartments and two 24" drainboards, designed for high-volume dishwashing in professional kitchens.

Q: What are the overall dimensions?
A: The dishtable measures 103.5" W x 30" D x 44.06" H.

Q: Does this dishtable include a faucet?
A: No, faucets are sold separately. The backsplash is pre-drilled for an 8" center splash mount faucet.

Q: Is this dishtable suitable for home use?
A: No, this product is designed for commercial use and may not be suitable for residential kitchens.

Maintenance Tips

• Daily Cleaning:

• Clean the sink compartments and drainboards with a soft cloth and mild detergent.

• Rinse thoroughly and dry to prevent water spots and mineral buildup.

• Preventing Corrosion:

• Avoid using bleach or abrasive cleaners that can damage the stainless steel.

• Clean up spills containing acidic substances promptly to prevent corrosion.

• Drainboard Care:

• Keep the drainboards free from debris and standing water to ensure efficient drainage.

• Regularly inspect drain holes for blockages.

• Sink Basin Maintenance:

• After each use, rinse and scrub the basins to remove grease and food particles.

• Use a nylon brush and a stainless-steel-safe cleaner weekly for deep cleaning.

• Faucet and Backsplash Upkeep:

• Check faucet installations for leaks or loose fittings.

• Clean the backsplash area regularly to prevent buildup in seams and crevices.

• Structural Inspection:

• Periodically inspect the legs, bracing, and adjustable feet for stability.

• Ensure all components are securely tightened and properly aligned.

• General Usage Tips:

• Avoid dragging heavy pots or equipment across the surface to prevent scratches.

• Distribute weight evenly across the sink compartments and drainboards to prevent warping.