BK Resources BKSDT-CO3-2012-LS Compartment Sinks - BKSDT-CO3-2012-LS
Model: BKSDT-CO3-2012 Corner Series • NSF Listed
Maximize the efficiency of your dishroom’s corner footprint with this heavy-duty, three-compartment soiled dishtable from BK Resources. Engineered for left-to-right workflow, it combines generous 20" x 20" bowls, a sanitary 10" backsplash, and rugged 18 ga. type 304 stainless steel construction to keep your operation moving—and compliant—shift after shift.
Features
- Corner design saves linear wall space while maintaining full three-sink functionality.
- Three 20" W x 20" F/B x 12" D compartments handle standard 20" dish racks and stock pots with ease.
- 10" high integrally welded backsplash helps contain splashes and meets health code requirements.
- (2) sets of 8" on-center splash-mount faucet holes accommodate pre-rinse units or deck faucets.
- Includes:
- (3) BKDR-4 stainless basket drains
- (2) BK-SDTS rack/tray guides for smooth rack transition
- (1) BK-PRB-5 pre-rinse basket for efficient food-soil capture
- 18 ga. 304 stainless steel top resists corrosion from harsh detergents and sanitizers.
- Stainless steel legs with side bracing and adjustable bullet feet provide rock-solid stability.
- NSF certified for open-foodservice use.
Specifications
| Model |
BKSDT-CO3-2012-20RS (left-to-right operation) |
| Overall Dimensions (W × D × H) |
65 3/4" W × 67 1/4" D × 44" H |
| Compartment Size (3) |
20" W × 20" F/B × 12" D |
| Backsplash Height |
10" |
| Faucet Holes |
2 sets, 8" on-center, splash mount |
| Top Material / Gauge |
18 ga Type 304 stainless steel |
| Legs & Bracing Material |
Stainless steel, 1 5/8" O.D. tubing with adjustable feet |
| Included Accessories |
3 × BKDR-4 drains, 2 × BK-SDTS tray guides, 1 × BK-PRB-5 basket |
What our Experts Think
-
Heavy-duty, purpose-built: Corner-style, three-compartment dish table designed for washing, rinsing, and sanitizing dishes in high-volume kitchens.
-
Durable stainless-steel construction: 18‑gauge T‑304 stainless steel for sink top and bowls, resistant to corrosion, frequent cleaning, and heavy daily use.
-
Generous compartment size: Each bowl measures 20" × 20" × 12" deep, accommodating large pots, pans, trays, and bulk dishware.
-
Space-efficient corner design: Optimizes under-utilized corner space, freeing more wall or floor area for prep or storage.
-
Workflow-optimized features: 10" backsplash, pre-drilled faucet holes, removable basket drains, tray guides, and a pre-rinse basket simplify dishwashing and maintenance.
-
Stable and sanitary: Stainless steel legs with side bracing provide stability; easy-to-clean surfaces meet commercial sanitation standards.
Q&A
Q: What is the BKSDT-CO3-2012-LS?
A: It’s a corner-style, three-compartment dish table designed for commercial kitchens, ideal for dishwashing, pot/utensil cleaning, and sanitation workflows.
Q: What materials and build quality does it use?
A: Constructed with 18-gauge T-304 stainless steel for the top and bowls, with stainless-steel legs and side bracing for stable support and long-term corrosion resistance.
Q: What are its compartment and overall dimensions?
A: Each compartment measures 20″ wide × 20″ deep × 12″ high. Overall footprint is approximately 65.75″ wide × 67.25″ deep × 44″ high, including the backsplash.
Q: What drainage and faucet provisions are included?
A: Includes three basket drains (one per compartment) and two sets of 8″ on-center splash-mount faucet holes for faucet installation.
Q: What additional accessories or features does it include?
A: Comes with tray guides for stacking trays and a pre-rinse basket to help organize dishware and support efficient rinsing or soaking workflows.
Q: What kitchen or service environments is this unit best suited for?
A: Ideal for restaurants, cafeterias, hotels, catering kitchens, and institutional kitchens that require a heavy-duty dishwashing station for high-volume use.
Q: Is the BKSDT-CO3-2012-LS certified for commercial use?
A: Yes, it is NSF-certified for commercial dishwashing and sanitation compliance.
Maintenance Tips
-
Clean daily with mild soap and warm water to remove grease, food debris, and prevent buildup.
-
Disinfect regularly using NSF-approved, non-abrasive cleaners to maintain a sanitary, food-safe surface.
-
Inspect faucets, drains, and plumbing connections weekly for leaks, clogs, or wear; replace components as needed.
-
Avoid abrasive pads or harsh chemicals that can scratch or damage the stainless steel finish.
-
Wipe dry after cleaning to prevent water spots, mineral deposits, and corrosion.
-
Check mounting hardware and splash guards for stability; tighten as necessary to ensure safe operation.
-
Ensure proper drainage to maintain sink efficiency and hygiene in high-volume commercial kitchens.
