EFI SI821-3B 102" 3-Compartment Commercial Sink with Dual 24" Drainboards

Optimize the dishwashing workflow in your busy foodservice establishment with the EFI SI821-3B three-compartment sink. This robust commercial unit is expertly configured with three spacious 18-inch by 21-inch bowls, each boasting a 14-inch depth to accommodate large pots, pans, and high volumes of standard dishes. Flanked by dual 24-inch right and left drainboards, it provides ample dedicated space for staging soiled items and drying clean wares. The comprehensive design ensures kitchen staff can efficiently execute the wash, rinse, and sanitize process during peak operating hours.

Constructed entirely from 18-gauge, Type 304 stainless steel, this TIG-welded sink delivers exceptional resistance to corrosion and structural wear in demanding environments. The seamless bowls feature 5/8-inch radius coved corners to simplify cleaning routines and maintain strict sanitation standards. An 8.5-inch backsplash with pre-cut 8-inch on-center holes accommodates standard wall-mounted faucets while protecting surrounding walls from moisture damage. For dependable stability on uneven kitchen floors, the unit is supported by heavy-duty galvanized legs equipped with adjustable plastic bullet feet.

Key Features:

Durable Construction: Manufactured using 18-gauge, Type 304 stainless steel to ensure long-lasting performance and maximum corrosion resistance in commercial settings.

Spacious Compartments: Features three 18-inch by 21-inch washing bowls with a 14-inch depth for thorough cleaning, rinsing, and sanitizing.

Integrated Drainboards: Includes 24-inch right and left die-stamped drainboards to facilitate efficient staging and air drying.

Complete Drain System: Equipped with 1-7/8-inch corner drains, overflow pipes, drain guards, and baskets for positive water drainage.

Sanitary Design: Built with TIG-welded seamless construction and 5/8-inch coved corners to easily wipe away debris and prevent buildup.

NSF Certified: Meets rigorous NSF standards for public health and safety in professional culinary environments.