BK Resources BKS-3-24-14-24T 120" 3-Compartment Sink with 24" Bowls and Dual 24" Drainboards, NSF

BK Resources BKS-3-24-14-24T 3-Compartment Sink with 24" Bowls and Dual 24" Drainboards

The BK Resources BKS-3-24-14-24T is the largest 3-compartment dual-drainboard sink in the BK Resources commercial sink lineup, built around three 24" x 24" x 14" deep bowls flanked by dual 24" drainboards on the left and right. Overall length runs 120" (ten feet) with a 29-13/16" front-to-back depth and a 43-3/4" overall height including the 9" rear backsplash. The 36" working deck height accommodates standard commercial faucets, pre-rinse units, and gooseneck spouts mounted in two sets of 8"-on-center splash-mount holes positioned across the bowl run. Two sets of faucet holes (vs. one set on smaller 3-comp variants) supports two separate faucets serving the three-bowl line, which speeds throughput in high-volume kitchens where a single faucet swing-arm cannot keep up with the wash, rinse, and sanitize cycle on full-size hotel pans, stockpots, and oversize equipment.

Prefer to pick up locally? Will call pickup is available at 11 US warehouses (Los Angeles, San Francisco, Orlando, Chicago, Denver, Dallas, Boston, Newark, Atlanta, Houston, Cleveland) on the 120-inch three-compartment sink with 24x24x14 bowls and dual 24-inch drainboards. This BK Resources sink ships nationwide.

T-304 18-gauge stainless steel deck and bowls, galvanized 1-5/8" round legs with adjustable high-impact corrosion-resistant feet, 1-1/2" rounded front and side edges, 1/4"-pitched drainboards for proper drainage, and three basket drains (BKDR-4) included in the carton make this a true commercial-duty wash unit ready for full code-required wash, rinse, and sanitize service in the highest-volume scratch-cooking, banquet, brewery, and commissary operations. Pre-punched 8"-on-center faucet holes accept any standard 8" OC commercial faucet. NSF listed.

Best Uses for the BKS-3-24-14-24T

• Code-required 3-compartment wash, rinse, and sanitize stations as the primary manual ware-washing line in the highest-volume permitted commercial kitchens handling oversize pans, stockpots, and equipment
• High-volume scratch-cooking restaurants where 12" x 20" full-size hotel pans need to lay flat in the bowl during soak with room for additional pieces alongside
• Bakery and pastry production wash for full-size sheet pans (18" x 26") on a slight diagonal soak, plus 60-quart and larger floor mixer bowls and oversize proofing equipment
• Stockpot and braising pan kitchens where 20"-diameter commercial stockpots need to stand fully upright in each bowl with clearance for water flow during wash and rinse cycles
• Catering, banquet, and ballroom operations washing oversize chafer pans, full-size insulated transport containers, and Cambro food storage boxes on a 3-compartment wash line that can keep pace with banquet break-down
• Butcher and protein prep wash where the 24" wide x 24" front-to-back bowl accepts whole primal cuts laid flat and large brining containers fully submerged at 14" depth
• Brewery, distillery, and beverage production wash for kegs, fermentation vessels, mash tuns, large kettles, and oversize processing equipment requiring full 3-compartment cycling at high volume
• Central commissary and production kitchens prepping in bulk for multiple service locations, where the 24-bowl footprint plus dual 24" drainboards staging at both ends keeps a multi-station crew on the same wash line without throttling throughput

Three-Compartment Wash, Rinse, Sanitize Workflow with Dual 24" Drainboards

The BKS-3-24-14-24T puts three 24" x 24" x 14" bowls in a left-to-right line with a 24" drainboard on the left for soiled-in staging and a 24" drainboard on the right for clean-out air drying. That layout supports the standard code-required wash, rinse, sanitize cycle for primary manual ware-washing in any permitted commercial kitchen: dirty pans, hotel pans, stockpots, sheet pans, and tools land on the left drainboard, get scraped and pre-rinsed there or in the wash bowl, wash in bowl one with hot water and detergent, rinse in bowl two with clean water to remove detergent residue, sanitize in bowl three with sanitizing solution at code-specified concentration for the code-required dwell time, then air dry on the right drainboard. Three separate bowls supporting wash, rinse, and sanitize is what most local health codes require for a primary manual ware-washing station - this configuration meets that requirement and the 24-bowl footprint with dual 24" drainboards accommodates the heaviest loads any commercial kitchen will push through a wash line.

The 24" drainboard width on each side gives meaningful staging capacity that 18" or 20" drainboards cannot match: a 24" board accepts a full-size sheet pan (18" x 26") laid flat with room for additional pieces alongside, multiple 12" x 20" hotel pans staged in a row, oversize stockpots set down without overhanging the deck, and high-stack volumes of mixing bowls or bus tubs during peak production push. Combined with the three 24" x 24" bowls inside, the unit gives operators more horizontal working area than any 3-bowl sink in a commercial sink lineup.

24" x 24" x 14" Deep Bowls - Maximum Hotel Pan and Stockpot Capacity

The 24" bowl footprint changes what fits inside compared to 18" and 20" bowl variants. Each 24" wide by 24" front-to-back by 14" deep bowl accepts a 12" x 20" full-size hotel pan laid completely flat with clearance on all sides for water circulation around the pan, two 1/2-size sheet pans (13" x 18") laid flat side by side, a full-size sheet pan (18" x 26") on a slight diagonal soak with the corners clear of the bowl walls, a stockpot up to 20" diameter standing fully upright with clearance for water flow, and large mixing bowls from 20-quart, 30-quart, and 60-quart commercial floor mixers without rotating or angling the load.

The 14" depth (vs. 12" on standard 18" bowl variants) matters for full submersion of tall items: a 12" deep bowl partially submerges 13"-14" tall stockpots, full-size hotel pans on edge, and tall mixing bowls. The 14" depth fully submerges a 12" x 20" x 4" or 12" x 20" x 6" hotel pan flat under wash, rinse, or sanitize water without overflowing, fully submerges a 13" tall commercial stockpot upright, and accepts brining containers, marinade tubs, and proofing baskets that exceed standard 12" depth bowl capacity. Each bowl holds approximately 35 gallons of water when filled to the rim - water weight at 8.34 lb per gallon means a fully filled bowl carries roughly 290 lb of water on top of the load weight. Three bowls fully filled add approximately 870 lb of water weight on top of the 126 lb empty unit weight, which is why BK Resources specs the 1-5/8" galvanized legs with adjustable high-impact corrosion-resistant feet rated for the loaded weight of three deep 24-bowl compartments plus dual drainboards at full capacity.

T-304 18-Gauge Stainless Construction

The deck and three bowls are formed from T-304 18-gauge stainless steel - the same grade used in restaurant prep tables, work tables, and food-contact equipment for its corrosion resistance and food-safe surface. The 18-gauge thickness (about 1.2 mm) is the commercial standard for compartment sinks and survives daily abuse from heavy stockpots, sheet pan corners, knife edges, and wire-bristle scrub brushes without denting or warping. The galvanized 1-5/8" round legs handle the load of three 24-bowl compartments plus dual 24" drainboards with adjustable corrosion-resistant feet that allow leveling on uneven floors and absorb impact from delivery carts, pallet jacks, and cleaning equipment. The "TS" stainless-leg variant (BKS-3-24-14-24TS) offers stainless legs with stainless end bracing and stainless-over-plastic adjustable bullet feet for high-humidity dishrooms, brewery wash zones, butcher rooms, and chemical-splash environments where galvanized leg corrosion would shorten service life.

The 1-1/2" rounded front and side edges serve two purposes: they stiffen the deck so it does not flex under the load of three filled 24-bowl compartments, and they create a containment lip that keeps water and food debris from running off the sink onto floors or adjacent equipment during high-volume wash cycles. The 9" rear backsplash protects the wall behind the sink and provides the mounting surface for the two splash-mount faucets positioned across the bowl run.

Faucet Holes and Drain Hardware

The backsplash includes two sets of pre-punched 8"-on-center faucet holes (1" diameter per the spec sheet) positioned across the three-bowl run - one set typically located between bowls one and two, the second between bowls two and three. That dual-faucet layout supports two separate splash-mount faucets serving the three-bowl line: one faucet feeding the wash bowl with hot detergent water, the second feeding the sanitize bowl with sanitizer-dosed water at code-specified concentration, and the rinse bowl shared between them via swing-arm gooseneck reach. Dual faucets matter on the 120" overall footprint because a single swing-arm cannot reach all three bowls without overstretch, and high-volume kitchens cycling oversize loads need simultaneous wash and rinse fills to keep the wash line moving. Any standard commercial 8" OC splash-mount faucet fits each set of holes, including pre-rinse units, gooseneck spouts, and add-on dish sprayers. Three 3-1/2" basket drains (BK Resources BKDR-4) ship with the unit - one for each bowl. Install each drain in its bowl drain opening with plumber's putty or the included gasket and connect each to a standard 1-1/2" drain trap below. Stainless steel basket drains (BKDR-4-304) are available as an upgrade if the install location runs hotter water, harsher chemicals, or longer service intervals between basket cleanouts. Lever drains are also available as an option for hands-free draining between wash, rinse, and sanitize cycles - particularly useful in high-volume kitchens where staff cycle the bowls dozens of times per shift.

Specifications

Installation, Plumbing, and Clearance Requirements

The BKS-3-24-14-24T ships with bolt-together legs and crossbracing depending on freight configuration; check the carton on receipt before delivery to confirm. At 120" overall length and 29-13/16" front-to-back, the unit will not move through standard 36"-wide commercial doorways without significant tipping or angling and will not turn corners in narrow service corridors - measure the entire delivery path before scheduling freight, including service elevators, dock-to-kitchen corridors, and the final install opening. The 120" overall length means the install location needs a clear 10-foot run of wall plus end clearance for the drainboard ends - confirm wall length before ordering. Set the sink against a wall with the 9" backsplash flush to the wall surface, level the four adjustable feet on the floor (two legs across the front, two across the back), and confirm the deck reads level both left-to-right and front-to-back across the full 120" run before plumbing the supply or drain lines. The 1-5/8" round galvanized legs accept standard commercial undershelves and crossbraces if additional storage is desired below the deck.

Faucet supply lines connect to two splash-mount faucet bodies installed through the 8"-on-center backsplash holes - run hot and cold supply lines up the wall behind the sink to each faucet location with shut-off valves accessible for service. Plan the faucet selection during install: many high-volume kitchens spec one pre-rinse unit at the wash-side faucet location and a standard gooseneck at the sanitize-side faucet location, with rinse-bowl service via swing-arm reach from either faucet. Each basket drain installs in its bowl drain opening with the included gasket; connect each 1-1/2" tailpiece to a P-trap and run the trap waste lines to a floor drain or to the building waste stack per local code. Most jurisdictions require an indirect-waste air gap between the sink drains and the floor drain when the sink is used for food contact - confirm with the local health authority before final connection. With three 24-bowl compartments at roughly 35 gallons each plus the deck and frame weight, the loaded unit places significant point loads on the four feet (over 1,000 lb fully filled with water plus equipment loads) - confirm the floor surface at the install location supports the loaded weight and adjust the feet on uneven slabs to keep the deck level under load.

Why Operators Choose BK Resources

BK Resources builds commercial sinks and stainless fabrication the way working operators want them built - T-304 stainless for corrosion resistance and food-safe contact, 18-gauge thickness for daily commercial duty, NSF-listed construction so health inspectors clear the install on the first walkthrough, factory-pitched drainboards and rounded edges for water containment without on-site fabrication, three basket drains included in the carton instead of as a separate purchase, two sets of faucet holes built into the backsplash so dual-faucet installs do not require on-site drilling, and galvanized 1-5/8" leg construction at the value tier with stainless-leg upgrades available on the same chassis (model number ending in "S"). Browse the full sink lineup for matching 1- and 2-compartment sinks, alternate 3-compartment configurations with smaller bowls or shorter drainboards, hand sinks, mop sinks, and underbar wash equipment.

Frequently Asked Questions

What size pans, stockpots, and equipment fit in each 24 x 24 x 14 bowl?

Each bowl accepts a 12" x 20" full-size hotel pan laid completely flat with clearance on all sides, two 1/2-size sheet pans (13" x 18") laid flat side by side, a full-size sheet pan (18" x 26") on a slight diagonal soak with corners clear, a stockpot up to 20" diameter standing fully upright, and 20-quart, 30-quart, and 60-quart mixing bowls from commercial floor mixers. The 14" depth fully submerges 12" x 20" hotel pans flat, 13"-tall commercial stockpots upright, brining tubs, marinade containers, and proofing baskets under wash, rinse, or sanitize water without overflowing during agitation. Each bowl holds approximately 35 gallons of water when filled to the rim.

How much does a fully filled BKS-3-24-14-24T weigh?

The empty unit weighs 126 lb. Each 24 x 24 x 14 bowl holds approximately 35 gallons of water, and water weighs 8.34 lb per gallon, so each bowl filled to the rim carries roughly 290 lb of water. Three bowls fully filled add about 870 lb of water weight on top of the 126 lb empty unit weight, plus the load weight of pots, pans, and equipment in the bowls - over 1,000 lb total under typical wash conditions. Confirm the floor surface at the install location supports the loaded weight and that the four adjustable feet sit on a stable, level slab.

Why does the BKS-3-24-14-24T have two sets of faucet holes instead of one?

The 120" overall length and 24"-wide bowls put the wash, rinse, and sanitize bowls too far apart for a single swing-arm faucet to reach all three. Two sets of 8"-on-center faucet holes - typically one between bowls one and two, the second between bowls two and three - support two separate splash-mount faucets so the wash bowl and the sanitize bowl each have direct supply, with the center rinse bowl reachable via swing-arm from either side. Many high-volume kitchens spec a pre-rinse unit at one faucet location and a standard gooseneck at the other. The dual-faucet layout also speeds throughput because two operators can fill or rinse simultaneously instead of waiting for a single faucet swing.

Does the BKS-3-24-14-24T meet 3-compartment sink requirements for a commercial kitchen?

Yes. The BKS-3-24-14-24T has three separate bowls supporting wash, rinse, and sanitize cycles, which is what most local health codes require for primary manual ware-washing in any permitted commercial kitchen. The dual 24" drainboards provide soiled-in landing on the left and clean-out air drying on the right. The 24" bowl footprint exceeds the minimum bowl size requirements set by most jurisdictions for sinks washing oversize equipment - confirm with the local health authority that the bowl size meets requirements for the largest piece of equipment or pan that needs to be washed at the station, particularly in jurisdictions with explicit minimum-bowl-size language tied to equipment dimensions.

What is the difference between BKS-3-24-14-24T and the BKS-3-1824-14-24T?

Both units share dual 24" drainboards, 29-13/16" front-to-back depth, 14" bowl depth, T-304 stainless deck and bowls, and BKDR-4 drains included. The difference is bowl size, faucet hole sets, overall length, and weight. The BKS-3-1824-14-24T has 18" wide x 24" front-to-back x 14" deep bowls, 102" overall length, one set of faucet holes, and weighs 110 lb. The BKS-3-24-14-24T (this unit) has 24" x 24" x 14" bowls, 120" overall length, two sets of faucet holes, and weighs 126 lb - 6" wider bowls left-to-right (so 18" longer overall), an extra set of faucet holes for dual-faucet installs, and the additional structural mass needed for the larger bowl run.

What faucet fits the BKS-3-24-14-24T?

Any commercial 8"-on-center splash-mount faucet fits each of the two faucet hole sets. That includes deck-mount commercial faucets with 8" hub-to-hub spacing, gooseneck spouts that swing between adjacent bowls, pre-rinse units sized for high-volume operations, and add-on dish sprayers. The 1" diameter faucet holes accommodate standard commercial faucet hubs. Faucets are not included with the sink - purchase two faucets separately based on application. Common configurations include a pre-rinse unit at the wash-side hole set and a standard gooseneck at the sanitize-side hole set, or two matching gooseneck faucets where pre-rinse is not needed.

Are the basket drains included or a separate purchase?

Three standard chrome-plated brass basket drains (BK Resources BKDR-4, one per bowl) are included in the carton. Stainless steel basket drains (BKDR-4-304) are available as an upgrade for harsher service environments, longer service intervals, or installations where chrome plating is not acceptable. Lever drains are also available as an option for hands-free draining between wash, rinse, and sanitize cycles, particularly useful in high-volume kitchens where staff cycle the bowls dozens of times per shift.

What is the difference between the BKS-3-24-14-24T and the BKS-3-24-14-24TS?

The "T" model has galvanized steel legs and standard adjustable feet at 126 lb. The "TS" model upgrades to stainless steel legs, stainless steel end bracing, and stainless-over-plastic adjustable bullet feet at 135 lb - the same deck, three 24-bowl compartments, and dual 24" drainboards but a higher-grade chassis for environments where galvanized leg corrosion would be a problem (high-humidity dishrooms, brewery and beverage production wash zones, butcher rooms, cleaning-chemical splash zones, outdoor or covered-patio installs).

Are the drainboards pitched for drainage?

Yes. Each 24" drainboard pitches 1/4" back toward the adjacent bowl so wash water and rinse runoff drain into the compartments instead of pooling on the working surface or running off the front of the sink. The 1-1/2" rounded front and side edges contain splash and runoff inside the deck perimeter.

Will the BKS-3-24-14-24T fit through a standard 36" doorway?

Not without significant tipping or angling. The unit is 120" long by 29-13/16" front-to-back, so the 29-13/16" dimension passes through a 36" doorway when the unit is upright, but the 120" overall length will not turn most corners in service corridors, the 43-3/4" overall height plus crated freight height needs to clear ceiling soffits, sprinkler heads, and overhead piping along the delivery path, and the 120" length combined with the 29-13/16" depth means the unit needs a long, straight delivery path with no tight turns. Many freight carriers require advance notice and a curbside or dock-level delivery for a unit this size. Measure the full path from dock to install location before scheduling freight, including service elevators, kitchen door swings, ceiling clearance, and the final install opening.

Can I install undershelves or crossbraces under the sink?

Yes. The 1-5/8" round galvanized legs accept standard commercial sink undershelves, crossbraces, and slant-rack shelves like the BK-SSH (sold separately). Undershelves add storage for cleaning chemicals, scrub buckets, glass racks, and bus tubs while keeping the deck clear for active wash work. End splashes (BKS-RES) are also available as an option to contain water at the ends of the dual drainboards in installations where the sink is not flush against side walls.

Does the sink require an indirect-waste air gap?

Most local health codes require an indirect-waste air gap between each sink drain and the floor drain or building waste stack when the sink is used for food contact. The exact air gap distance varies by jurisdiction. Confirm with the local health authority and a licensed plumber before final connection - retrofitting an air gap after the sink is in place is significantly more expensive than building it into the original install.

Is the BKS-3-24-14-24T NSF-listed?

Yes. The unit is NSF listed for commercial food-service use, which is required by most local health authorities for any sink installed in a permitted commercial kitchen, bar, or food-service operation.

Spec Sheet

Download the BK Resources BKS-3-24-14-24T spec sheet (PDF)