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This John Boos DT3B18244-2D18R 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 DT3B18244-2D18R has a 3-1/2" diameter die stamped opening in the bottom of the bowls to aid drainage. While the backsplash does have 8" on-center with 1-1/8" faucet holes, this Dishtable / Pot Sink does not come with a faucet. (Faucet must be purchased separately).
| Model | DT3B18244-2D18R |
|---|---|
| Compartment Dimensions | 18" W × 24" front-to-back × 14" deep |
| Overall Dimensions | 36" H × 91.5" W × 30" D |
| Approximate Weight | 218 lbs |
Commercial-Grade Durability – Heavy-duty stainless steel construction built for long-lasting use in busy kitchens.
Triple-Bowl Convenience – Three sink compartments allow efficient washing, rinsing, and sanitizing.
Integrated Drainboards – Dual 18" drainboards provide extra workspace for drying and organization.
Spacious Design – 91.5" width supports high-volume dish and pot handling with ease.
Q: What is the John Boos DT3B18244-2D18R?
A: A 91.5" wide by 30" deep commercial dishtable/pot sink featuring three 18" x 24" x 14" deep sink bowls with dual 18" right and left drainboards.
Q: What is this sink best used for?
A: Designed for heavy-duty warewashing in restaurants, cafeterias, and commercial kitchens.
Q: What materials is it made from?
A: Constructed with durable 16-gauge stainless steel for long-lasting performance and easy cleaning.
Q: Does it include drainboards?
A: Yes, it features two 18" drainboards for efficient drying and workflow management.
Q: What makes this sink unique?
A: Its spacious triple-bowl design, integrated drainboards, and NSF certification ensure reliability, efficiency, and compliance in professional kitchens.
Rinse and wipe down after each use to prevent buildup of food particles and stains.
Clean with mild soap and warm water; avoid harsh chemicals that may damage stainless steel.
Dry surfaces thoroughly to prevent water spots and corrosion.
Check drainboards and seams regularly to ensure proper drainage and stability.
Avoid abrasive pads to maintain a smooth, polished finish.