BK Resources UBDW-18-1012HST-15PG Bar Equipment - UBDW-18-1012HST-15PG

BK Resources UBDW-18-1012HST-15PG Bar Equipment - UBDW-18-1012HST-15PG

Designed for tight bar layouts, coffee kiosks, and satellite service stations, this Slimline Dump Sink delivers full-size performance in a compact 15 ½" wide footprint. A complete accessory package—faucet, strainer basket, soap & towel dispensers, and basket drain—ships standard so you can unbox, install, and start pouring.

Features

• Space-saving 15 ½"W x 18 ¼"D x 33 ½"H overall size fits narrow underbar runs
• 12" front-to-back bowl for fast glass dumping and rinsing
• 4" high integrated backsplash with 4" on-center holes
• Splash-mount faucet (BKF-W2-3G-G) with 3" gooseneck spout included
• Accessory bundle: strainer basket, BK-UCSD-1 soap dispenser, BKDR-2 basket drain & built-in paper-towel dispenser
• Rugged 18 ga, type 304 stainless steel – resists corrosion and cleans up fast
• Galvanized die wall & base with removable stainless front panel for easy service access
• NSF certified for open-foodservice environments

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.