Bsc Preferred WNSF83452 Triple Compartment Scullery Sink

Product Description

The BSC PREFERRED WNSF83452 is a triple compartment scullery sink built for high-volume commercial kitchens. Constructed from 14-gauge Type 304 stainless steel with a satin finish, it delivers lasting corrosion resistance and structural integrity under continuous use. The sink measures 48 inches long by 27.5 inches wide by 14 inches deep overall, with each of the three bowls measuring 15 inches long, 24 inches wide, and 14 inches deep. A plumber or commercial kitchen equipment technician installs this unit as part of a code-compliant scullery or dish-washing station in food service facilities.

This sink is suited for restaurants, hotels, cafeterias, educational facilities, and healthcare kitchens where multi-compartment sinks are required by health code for washing, rinsing, and sanitizing. Each bowl provides ample volume for large cookware and commercial dishware. The full-length 8-inch backsplash protects the wall surface, and the channel rim with a 2-inch apron helps contain splashing during active use. The adjustable stainless steel tubular legs with bullet-shaped feet allow the unit to level on uneven floors, making it adaptable to a range of facility layouts.

Key Features

• 14-gauge Type 304 stainless steel construction for durability and corrosion resistance
• Three bowls, each 15 inches long by 24 inches wide by 14 inches deep, for simultaneous wash, rinse, and sanitize operations
• Center-positioned 3.5-inch drain opening in each bowl with sloped bowl design for effective drainage
• Welded 14-inch radius coved corners for simplified cleaning and reduced bacteria traps
• 8-inch full-length backsplash resists grime and protects adjacent surfaces
• Adjustable bullet-shaped feet on stainless steel tubular legs for stability on uneven surfaces

Compatibility

Designed as an OEM-style commercial scullery sink for use in food service, healthcare, and institutional kitchen installations requiring a three-compartment sink configuration.

Installation Notes

Installation should be performed by a licensed plumber in accordance with local plumbing codes and applicable health department requirements for commercial food service facilities. Shut off the water supply and verify drain rough-in locations before positioning the unit. The adjustable legs allow for leveling prior to final plumbing connections. Do not use abrasive cleaners or steel wool on the stainless steel surface, as these can compromise the finish and reduce corrosion resistance.