BK Resources UBDW-18-IBCP24-8 Bar Equipment - UBDW-18-IBCP24-8
Model UBDW-18-IBCP24-8 · NSF Certified
Keep cocktails crisp and soda service seamless with BK Resources’ compact 24 in. insulated ice bin. Engineered for high-volume bars that refuse to compromise on footprint or performance, this unit marries a 66 lb ice capacity with an integrated 8-circuit aluminum cold plate—so you can chill beverage lines and ice from a single, space-saving station.
Features
- Integrated 8-circuit aluminum cold plate chills up to eight beverage lines for frosty pours every time.
- Generous 66 lb ice capacity keeps busy shifts running without constant refills.
- Durable 18 ga 304 stainless steel construction—including die wall & base—stands up to daily bar abuse.
- Deep, fully insulated bin (12 9⁄16 in. internal depth) minimizes melt and maximizes usable ice.
- 4 in. backsplash protects surrounding surfaces from splashes and spills.
- Pair of sliding stainless-steel lids helps maintain sanitation between orders.
- Adjustable, high-impact, corrosion-resistant feet ensure rock-solid stability on uneven floors.
- NSF listed for worry-free code compliance.
Specifications
| Ice Capacity |
66 lbs (30 kg) |
| Cold Plate |
8-circuit aluminum; factory sealed |
| Overall Unit Size (L × W) |
24" × 23 3⁄4" |
| Ice Bin Interior (W × F/B × D) |
20 3⁄8" × 15" × 12 9⁄16" |
| Working Height |
30" |
| Overall Height (to Top of Backsplash) |
41" |
| Material |
18 ga 304 stainless steel |
| Feet |
(4) adjustable, high-impact, corrosion-resistant |
What our Experts Think
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Commercial-Grade Stainless Steel:
Made with 18‑gauge T‑304 stainless steel for durability, corrosion resistance, and easy sanitation in busy kitchens.
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Optimized Workflow:
Three compartments (16" W × 20" D × 12" H each) allow for efficient wash, rinse, and sanitize operations, ideal for restaurants, cafeterias, and catering kitchens.
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Efficient Drainage:
Dual 18" drainboards and a 9" backsplash help manage water runoff, keep surrounding areas clean, and reduce splashing.
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Stable, Heavy-Duty Design:
Stainless steel legs with adjustable feet and cross-bracing provide stability on uneven floors and under heavy use.
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Sanitation-Ready:
Rounded 1.5" front and side edges, basket drains, and compatibility with standard splash-mount faucets support hygienic operation and compliance with commercial standards.
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Versatile Kitchen Solution:
Perfect for washing dishes, prepping equipment, or cleaning large pots and pans, supporting high-throughput kitchen workflows efficiently.
Q&A
Q: What is the BK Resources BKS-3-1620-12-18TS used for?
A: It’s a commercial-grade three-compartment sink designed for washing, rinsing, and sanitizing dishes, cookware, and utensils in restaurants, cafeterias, and catering kitchens.
Q: What are its dimensions and compartment details?
A: Overall size is approximately 84" wide × 25‑13/16" deep × 43‑3/4" high. Each of the three bowls measures 16" wide × 20" front-to-back × 12" deep. It includes two 18"-wide drainboards.
Q: What materials and construction does it have?
A: Built from 18-gauge T‑304 stainless steel with a 9" backsplash, rolled edges, and durable stainless-steel legs with adjustable feet.
Q: What workflow features does it offer?
A: Supports a wash → rinse → sanitize workflow, dual drainboards for staging items, and basket drains for effective drainage.
Q: Why choose this sink over a standard sink?
A: It improves efficiency, reduces cross-contamination, handles high volumes, and provides durable, professional-grade stainless-steel construction suitable for commercial kitchens.
Maintenance Tips
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Clean after each use: Rinse all three sink compartments and drainboards with warm water, then wipe surfaces with a soft cloth or sponge and a mild, pH-neutral detergent.
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Dry thoroughly: After cleaning, dry all surfaces completely to prevent mineral deposits, water spots, or corrosion.
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Avoid abrasive tools and harsh chemicals: Do not use steel wool, wire brushes, scouring pads, bleach, or strong acidic/alkaline cleaners, as these can scratch or damage the stainless-steel surface.
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Remove food residue promptly: Rinse immediately after use to prevent stains or pitting caused by food scraps, saltwater, or acidic substances.
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Maintain drains and baskets: Empty and clean drain baskets regularly and ensure drains flow freely to prevent clogs, standing water, and odors.
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Inspect structure periodically: Check legs, feet, welds, and adjustable bullet feet to ensure the unit remains level and stable.
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Polish occasionally: Use a non-abrasive stainless-steel cleaner or polish to maintain shine and help repel water spots and stains.
