John Boos 3B16204 "B" Series Sink with Three 16" x 20" Compartments - JB3B16204

John Boos 3B16204 "B" Series Sink with Three 16" x 20" Compartments - JB3B16204

This John Boos 3B16204 is ideal for washing dishes, rinsing foods, and more. With a three-compartment design, this John Boos Sink is built to withstand commercial and industrial environments. It has a stainless steel top, tig welded and polished with a #4 satin finish. Its stainless steel bowl is 14" deep with all its corners coved at a 3/4" radius. The bottom of the sink bowl has a 3-1/2" diameter die stamped opening to aid drainage. Its 10" high boxed backsplash protects the walls and surrounding surfaces from potential water damage. The backsplash has 1-1/8" faucet holes (Faucet not included). This 3B16204 has bull-nosed outside corners to provide a safe, clean, and polished edge.

Features 

• (3) 16" x 20" front-to-back x 14" deep compartments
• 16 gauge stainless steel bowl and top
• Type 300 stainless steel with #4 polish, satin finish
• 14" deep bowls
• All corners, both vertical and horizontal, coved at 3/4" radius
• Bottoms of bowls formed for drainage to 3-1/2" diameter die stamped opening
• Full length 10" high boxed backsplash
• 2" return to wall at 45-degree
• 1" turned down rear lip
• 1-1/8" faucet holes in backsplash
• All outside corners of assembly are bull-nosed to provide safe, clean, and polished edge
• Standard stainless steel legs are 1-5/8" in diameter
• Stainless steel sink tops are tig welded
• Exposed welds are polished to match adjacent surfaces
• Stainless steel frame is mig welded
• 1-1/4" Round O.D. stainless steel bracing
• Stainless steel gussets
• 1" adjustable bullet feet

Specifications

What our Experts Think

• Professional‑Grade Triple Basin Design
  Three generous 16″ × 20″ compartments provide dedicated zones for wash, rinse, and sanitize, helping kitchens stay organized and efficient.

• Commercial‑Strength Stainless Steel
  Built for heavy use with durable, corrosion‑resistant stainless construction that stands up to daily cleaning and high‑volume service.

• Optimized Workflow Layout
  Thoughtful basin sizing and spacing streamline cleaning, prep, and sanitation tasks, reducing cross‑contamination and saving time.

• Easy to Clean & Sanitize
  Smooth stainless interiors wipe down quickly and support professional hygiene standards with minimal effort.

• Stable & Long‑Lasting Performance
  Engineered to withstand rigorous daily use while maintaining structural integrity and dependable performance.

• Versatile Commercial Utility
  Ideal for bars, restaurants, catering, and busy kitchens that need a robust, efficient sink solution.

• Expert Recommended Choice
  A top pick for chefs and kitchen pros seeking durable, high‑capacity, and workflow‑enhancing sink utility in one streamlined unit.

Q&A

Q: What is the John Boos 3B16204 “B” Series Sink?
A: A commercial‑grade stainless steel sink featuring three 16″ × 20″ deep compartments designed for efficient wash, rinse, and sanitize workflows in professional kitchens, bars, and foodservice areas.

Q: What are the key features?
A:
• Three full‑size sink basins ideal for organized wash/rinse/sanitize stations
• Heavy‑duty stainless steel construction with welded seams
• Smooth, corrosion‑resistant finish for easy cleaning

Q: How does it benefit kitchen workflow?
A: Separates washing, rinsing, and sanitizing tasks into dedicated basins, streamlining cleanup and boosting sanitation efficiency in high‑volume environments.

Q: Where is it best used?
A: Commercial kitchens, restaurants, bars, catering stations, bakeries, cafeterias, and other foodservice operations with rigorous cleaning needs.

Q: Is installation required?
A: Yes—professional plumbing and secure mounting are recommended to ensure proper drainage and stability.

Q: Can it handle heavy use?
A: Yes—rugged stainless design withstands frequent wash cycles, heavy pots/pans, and daily sanitation tasks.

Q: What’s a key user advantage?
A: Offers dedicated multi‑station sink capacity for faster, more organized cleaning and prep workflows in busy kitchens.

Q: How does it compare to single or two‑compartment sinks?
A: Provides more dedicated basin space for separate wash, rinse, and sanitize functions—improving efficiency and compliance in commercial settings.

Maintenance Tips

• Clean after each use: Wash all three bowls with mild soap and warm water; rinse and dry thoroughly to prevent water spots and buildup.

• Avoid harsh abrasives: Do not use steel wool, wire brushes, bleach, or chloride‑based cleaners that can scratch or dull the stainless finish.

• Wipe with the grain: Clean in the direction of the stainless steel grain to preserve appearance.

• Keep drains clear: Remove food particles and debris from strainers and drains often to ensure proper water flow.

• Inspect fittings: Periodically check and tighten faucet, drain, and mounting connections to prevent leaks and loosening.

• Address spills promptly: Wipe up standing water and spills quickly to prevent corrosion or staining.

• Protect from impact: Avoid dropping heavy or sharp items into the sink bowls to prevent dents or surface damage.