BK Resources BKSDT-CO3-2012-LS Compartment Sinks - BKSDT-CO3-2012-LS

BK Resources BKSDT-CO3-2012-LS Compartment Sinks - BKSDT-CO3-2012-LS

Maximize the efficiency of your dishroom’s corner footprint with this heavy-duty, three-compartment soiled dishtable from BK Resources. Engineered for left-to-right workflow, it combines generous 20" x 20" bowls, a sanitary 10" backsplash, and rugged 18 ga. type 304 stainless steel construction to keep your operation moving—and compliant—shift after shift.

Features

• Corner design saves linear wall space while maintaining full three-sink functionality.
• Three 20" W x 20" F/B x 12" D compartments handle standard 20" dish racks and stock pots with ease.
• 10" high integrally welded backsplash helps contain splashes and meets health code requirements.
• (2) sets of 8" on-center splash-mount faucet holes accommodate pre-rinse units or deck faucets.
• Includes:
• (3) BKDR-4 stainless basket drains
• (2) BK-SDTS rack/tray guides for smooth rack transition
• (1) BK-PRB-5 pre-rinse basket for efficient food-soil capture
• 18 ga. 304 stainless steel top resists corrosion from harsh detergents and sanitizers.
• Stainless steel legs with side bracing and adjustable bullet feet provide rock-solid stability.
• NSF certified for open-foodservice use.

Specifications

What our Experts Think

• Heavy-duty, purpose-built: Corner-style, three-compartment dish table designed for washing, rinsing, and sanitizing dishes in high-volume kitchens.

• Durable stainless-steel construction: 18‑gauge T‑304 stainless steel for sink top and bowls, resistant to corrosion, frequent cleaning, and heavy daily use.

• Generous compartment size: Each bowl measures 20" × 20" × 12" deep, accommodating large pots, pans, trays, and bulk dishware.

• Space-efficient corner design: Optimizes under-utilized corner space, freeing more wall or floor area for prep or storage.

• Workflow-optimized features: 10" backsplash, pre-drilled faucet holes, removable basket drains, tray guides, and a pre-rinse basket simplify dishwashing and maintenance.

• Stable and sanitary: Stainless steel legs with side bracing provide stability; easy-to-clean surfaces meet commercial sanitation standards.

Q&A

Q: What is the BKSDT-CO3-2012-LS?
A: It’s a corner-style, three-compartment dish table designed for commercial kitchens, ideal for dishwashing, pot/utensil cleaning, and sanitation workflows.

Q: What materials and build quality does it use?
A: Constructed with 18-gauge T-304 stainless steel for the top and bowls, with stainless-steel legs and side bracing for stable support and long-term corrosion resistance.

Q: What are its compartment and overall dimensions?
A: Each compartment measures 20″ wide × 20″ deep × 12″ high. Overall footprint is approximately 65.75″ wide × 67.25″ deep × 44″ high, including the backsplash.

Q: What drainage and faucet provisions are included?
A: Includes three basket drains (one per compartment) and two sets of 8″ on-center splash-mount faucet holes for faucet installation.

Q: What additional accessories or features does it include?
A: Comes with tray guides for stacking trays and a pre-rinse basket to help organize dishware and support efficient rinsing or soaking workflows.

Q: What kitchen or service environments is this unit best suited for?
A: Ideal for restaurants, cafeterias, hotels, catering kitchens, and institutional kitchens that require a heavy-duty dishwashing station for high-volume use.

Q: Is the BKSDT-CO3-2012-LS certified for commercial use?
A: Yes, it is NSF-certified for commercial dishwashing and sanitation compliance.

Maintenance Tips

• Clean daily with mild soap and warm water to remove grease, food debris, and prevent buildup.

• Disinfect regularly using NSF-approved, non-abrasive cleaners to maintain a sanitary, food-safe surface.

• Inspect faucets, drains, and plumbing connections weekly for leaks, clogs, or wear; replace components as needed.

• Avoid abrasive pads or harsh chemicals that can scratch or damage the stainless steel finish.

• Wipe dry after cleaning to prevent water spots, mineral deposits, and corrosion.

• Check mounting hardware and splash guards for stability; tighten as necessary to ensure safe operation.

• Ensure proper drainage to maintain sink efficiency and hygiene in high-volume commercial kitchens.