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This John Boos DT3B244-2D24L 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 DT3B244-2D24L 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 | DT3B244-2D24L |
|---|---|
| Compartment Dimensions | 24" W x 24" front-to-back x 14" deep |
| Overall Dimensions | 36" H x 121.5" W x 30" D |
| Approximate Weight | 550 lbs |
Heavy-Duty Commercial Build – Constructed from premium stainless steel for maximum durability and sanitation.
Three Large Bowls – Designed for efficient washing, rinsing, and sanitizing in high-volume kitchens.
Integrated 24" Drainboards – Provides extra workspace for drying and staging cookware or utensils.
Spacious 121-1/2" Width – Ideal for busy foodservice operations needing large-capacity washing stations.
Reliable Brand – John Boos is trusted worldwide for professional-grade kitchen equipment.
Q: What is the John Boos DT3B244-2D24L Dishtable/Pot Sink?
A: A 3-compartment stainless steel pot sink with left and right 24" drainboards, designed for heavy-duty commercial use.
Q: What are the dimensions?
A: Measures 121-1/2" wide x 30" deep, providing generous workspace and wash capacity.
Q: What is it made from?
A: Built from 16-gauge stainless steel for long-lasting durability and easy cleaning.
Q: What are the compartments used for?
A: The three sink bowls allow for wash, rinse, and sanitize steps in compliance with foodservice standards.
Q: What environments is it ideal for?
A: Perfect for restaurants, cafeterias, and commercial kitchens handling large-volume warewashing.
Q: Does it meet health code requirements?
A: Yes, NSF-certified for foodservice safety and sanitation.
Wash stainless steel surfaces daily with mild soap and warm water.
Rinse and dry thoroughly to prevent water spots or corrosion.
Avoid abrasive pads or harsh cleaners that may scratch the finish.
Keep drains and pot sink free of food debris for smooth operation.
Inspect legs, welds, and drainboards regularly for secure stability.