BK Resources BKCS-3-24-14-24T Compartment Sinks - BKCS-3-24-14-24T

BK Resources BKCS-3-24-14-24T Compartment Sinks - BKCS-3-24-14-24T

Maximize every inch of your dishroom with this space-saving, heavy-duty corner sink. Built from food-grade 18-gauge 304 stainless steel and reinforced with galvanized legs and cross-bracing, the BKCS-3-24-14-24T delivers years of reliable performance while keeping your workflow smooth and sanitary.

Features

• Three generous compartments – each 24" W x 24" F/B x 14" D for effortless washing, rinsing & sanitizing.
• Twin 24" drainboards (left & right) with a ¼" pitch for rapid draining and faster turn-around time.
• 9" backsplash with pre-punched 8" on-center faucet holes (2 sets) to accommodate pre-rinse units or service faucets.
• 1½" rolled/radius front & side edges for added strength, user comfort and splash control.
• Includes (3) 3½" drain baskets — no extra pieces to hunt down.
• Galvanized 1 ⅝" tubular legs with adjustable, high-impact, corrosion-resistant feet keep the sink level on uneven floors.
• Integral cross-bracing adds stability when fully loaded.
• NSF listed for effortless health-department approval.

Specifications

What our Experts Think

Q&A

Q: What type of product is the BK Resources CST-2472H2?
A: It’s a commercial stainless steel prep/chef table with a cabinet base and hinged doors, combining work surface and storage.

Q: What are its dimensions?
A: Measures 72" wide × 24" deep × 34.75" high.

Q: What materials and construction does it use?
A: Features a 14-gauge 304 stainless steel top and 18-gauge 304 stainless steel body, with 6" adjustable stainless steel legs for stability.

Q: What storage/access features does it include?
A: Dual-access cabinet base with hinged doors on both sides, providing easy storage of utensils, ingredients, or small equipment.

Q: Is it suitable for professional kitchen use?
A: Yes — NSF-certified, durable, easy to clean, and built for daily use in restaurants, cafeterias, or catering operations.

Maintenance Tips

• Clean after each use: Wipe the surface, legs and undersides with warm water and a mild, food‑safe detergent; always wipe along the grain to prevent scratches.

• Rinse and dry thoroughly: After cleaning, rinse off soap residue and dry with a soft cloth to prevent water spots and mineral deposits.

• Sanitize regularly: Use a food‑safe sanitizer, especially after prepping raw foods, to keep the surface hygienic.

• Avoid abrasive tools & harsh cleaners: Do not use steel wool, wire brushes, scouring pads, bleach or strong acidic/alkaline solutions — these can scratch or erode the stainless surface.

• Handle heavy items and hot equipment with care: Use cutting boards or heat mats to prevent dents, warping or discoloration from heavy or hot loads.

• Promptly address spills and acidic foods: Clean up spills from acidic or staining substances (e.g. tomato sauce, citrus juices) quickly to avoid surface etching or discoloration.

• Polish occasionally (optional): If you’d like a shinier finish and easier cleaning, apply a stainless‑steel–safe polish and buff along the grain.