The BK Resources BKS-3-20-14-24TS is a 3-compartment commercial stainless steel sink. Each bowl is 20″×20″. Three bays cover the wash-rinse-sanitize sequence for manual warewashing.
Buying considerations
Three compartments cover the wash-rinse-sanitize sequence; confirm whether your local health code requires a fourth bay, and add left and right drainboards for soiled and clean ware. Match bowl size and depth to your largest pans. Browse all compartment sinks →
Specifications
| Spec | Detail |
|---|---|
| Compartments | 3 |
| Bowl width | 20" |
| Bowl front-to-back | 20" |
| Bowl depth | — |
| Overall width | — |
| Overall depth | — |
| Overall height | — |
| Drainboards | — |
| Drainboard length | — |
| Backsplash | — |
| Material | Stainless steel |
| Stainless grade | — |
| Gauge | — |
| Legs | — |
| Faucet included | — |
| Faucet centers | — |
| Drain size | — |
| NSF listed | — |
| Warranty | — |
A dash (—) means the manufacturer has not published that specification.
Health-department & code relevance REQUIRED FOR WAREWASHING
A three-compartment sink is the fixture health departments require for manual warewashing — wash, rinse, then sanitize. Each compartment must be large enough to submerge your largest pot or utensil (many jurisdictions set a minimum bowl size, and require two integral drainboards). Waste must be indirect (air-gapped). In most kitchens it is required even if you also run a dish machine. FDA Food Code 4-301.12, 4-501.14, 5-402.13.
Photos & installation
Shipping & handling
Shipping weight, dimensions and carrier method aren't published for this model yet. Check the manufacturer's spec sheet or ask a dealer for the crate weight and whether it ships LTL freight or parcel before you compare landed cost.