BK Resources UB4-21-384TS Bar Equipment - UB4-21-384TS

BK Resources UB4-21-384TS Bar Equipment - UB4-21-384TS

Built for high-volume bars and food-service operations, this fully equipped sink packs three welded bowls, two oversized drainboards, and all required plumbing accessories into one rugged 18 ga T-304 stainless steel workstation.

Features

• Three 10" × 14" × 10" integrally welded bowls for dedicated wash, rinse & sanitize tasks.
• Left & right 25" stamped, pitched drainboards accelerate drying and keep glassware organized.
• 4-1/2" backsplash controls splashes; front & side stainless apron delivers a clean, finished look.
• Factory-installed 4" O.C. lead-free faucet (BKD-10-G) eliminates extra sourcing and installation time.
• Includes basket drains (BKDR-2) and 7" removable overflow standpipes (BK-OT-15075) for every bowl.
• Stainless steel legs mount directly into the sink body; adjustable side bracing adds rock-solid stability.
• High-impact, corrosion-resistant feet level the unit on uneven floors.
• NSF certification meets the most stringent health-code requirements.
• 1 × UB4-21-384TS sink assembly
• 1 × BKD-10-G 4" deck-mount gooseneck faucet (lead-free)
• 3 × BKDR-2 basket drains
• 3 × BK-OT-15075 7" overflow tubes / standpipes
• Main or satellite bar glass-washing stations
• Breweries and taprooms
• Cocktail prep & garnish areas
• Catering bars and concession stands

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.