BK Resources BKS-3-1620-12-18TS Compartment Sinks - BKS-3-1620-12-18TS

BK Resources BKS-3-1620-12-18TS Compartment Sinks - BKS-3-1620-12-18TS

Engineered for demanding commercial kitchens, this BK Resources sink delivers ample washing capacity, fast-draining work surfaces and rugged stainless steel construction that stands up to years of heavy use.

Features

• Three 16" W × 20" D × 12" H bowls for a true wash–rinse–sanitize workflow
• Left & right 18" drainboards pitched 1/4" for quick water runoff
• 9" backsplash with 8" on-center, 1"-diameter splash-mount faucet holes
• 1 1/2" rolled front & side edges for strength and user safety
• Includes (3) BKDR-4 stainless steel basket drains
• 18 ga. T-304 stainless steel deck & bowls resist corrosion and chemicals
• Stainless steel legs with side bracing for added stability
• Adjustable stainless-over-plastic bullet feet level on uneven floors
• NSF listed for safe, sanitary food-service operation

Specifications

What our Experts Think

• Commercial-Grade Dough Proofer & Retarder
  The HPC1N is designed for bakeries, restaurants, and catering operations, providing precise temperature and humidity control for dough fermentation and storage.

• Durable Stainless Steel Construction
  Made with heavy-duty stainless steel, it resists corrosion, is easy to clean, and ensures long-lasting performance in high-volume kitchens.

• Efficient Temperature & Humidity Control
  Maintains consistent conditions for optimal dough proofing and retardation, improving product quality and consistency.

• Spacious Interior Capacity
  Offers ample space to handle multiple trays of dough, supporting efficient workflow in busy commercial baking environments.

• Ideal for Professional Baking Operations
  Perfect for bakeries, pizzerias, and catering businesses that require reliable, precise, and durable dough handling equipment.

Q&A

Q: What is the HPC1N?
A: A commercial-grade dough proofer and retarder designed to control fermentation, improve dough consistency, and extend shelf life for bakeries and foodservice operations.

Q: What are its dimensions and materials?
A: Measures approximately 27″ W × 30″ D × 57″ H. Constructed from stainless steel with insulated panels to maintain precise temperature and humidity control.

Q: What features does it include?
A: Adjustable temperature and humidity settings, multiple removable wire shelves for pans, and a digital control panel for precise operation.

Q: What tasks or environments is it ideal for?
A: Ideal for bakeries, pizzerias, and commercial kitchens to proof, retard, or hold dough at controlled conditions for consistent results.

Maintenance Tips

• Clean daily: Wipe interior and exterior surfaces with mild soap and warm water to remove flour, dough residue, and spills.

• Sanitize trays and racks: Use food-safe sanitizers to maintain hygiene for all surfaces in contact with dough.

• Inspect door seals: Check gaskets regularly for wear or damage to maintain proper temperature and humidity.

• Avoid abrasives: Do not use steel wool or harsh cleaners that could scratch stainless steel surfaces.

• Check ventilation: Keep vents and fans clean and unobstructed to ensure efficient operation.

• Monitor drainage: Ensure drip trays or condensation pans are clean and free from blockages.