BK Resources BKSDT-48-L-SS-P3-G Compartment Sinks - BKSDT-48-L-SS-P3-G
Model: BKSDT-48-L-SS (NSF Listed)
Engineered for busy commercial dish rooms, this 48 inch BK Resources soiled dish table streamlines the pre-rinse process with an integrated sink, faucet and basket system—all fabricated from durable 18 gauge, 304 stainless steel for superior corrosion resistance and easy sanitation.
Features
- Left-to-right operation keeps dirty and clean zones clearly separated.
- 18 ga. 304 stainless steel top, bowl, legs and side bracing stand up to heavy, daily use.
- 20" × 20" × 8" deep welded pre-rinse sink handles standard dish racks with ease.
- Included 8" O.C. splash-mount pre-rinse faucet (BKF-SMPR-WB-G) reaches every corner of the bowl.
- 10" high backsplash with 1" turned-down rear lip protects walls from overspray.
- 1 5/8" raised rolled edges on front and sides help contain water and provide a comfortable work edge.
- Pre-rinse basket (BK-PRB-5) and basket drain (BKDR-4) are factory-installed—no extra parts to buy.
- Adjustable stainless-over-plastic bullet feet level the table on uneven floors.
- NSF certified for safe use in commercial food-service environments.
- 48" straight soiled dish table with integrated 20" × 20" × 8" sink
- 8" O.C. splash-mount pre-rinse faucet (BKF-SMPR-WB-G)
- Pre-rinse basket (BK-PRB-5)
- 3½" basket drain assembly (BKDR-4)
- Stainless steel legs with side bracing
- Stainless-over-plastic adjustable bullet feet
Specifications
| Overall Width (left ➜ right) |
48" (1219 mm) |
| Overall Depth (front ➜ back) |
30 3/8" (772 mm) |
| Overall Height |
46 1/4" (1175 mm) to top of backsplash |
| Working Height |
36 1/4" (921 mm) |
| Sink Bowl Size |
20" W × 20" D × 8" H |
| Material / Gauge |
18 ga. type 304 stainless steel (top & bowl) |
| Backsplash Height |
10" |
| Faucet Centers |
8" on-center (splash-mount) |
| Drain Opening |
3 ½" basket drain (included) |
| Legs / Bracing |
1 5/8" O.D. stainless steel legs with stainless side bracing |
| Feet |
Stainless-over-plastic adjustable bullet feet |
What our Experts Think
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Commercial‑Grade Stainless Steel Build
Heavy‑duty 18 gauge T‑304 stainless steel construction delivers excellent corrosion resistance and long‑term durability for daily kitchen use.
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Functional Three‑Compartment Layout
Three deep basins support a wash‑rinse‑sanitize workflow, boosting efficiency and helping meet commercial sanitation requirements.
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Spacious Basin Size
Generous compartment dimensions accommodate large pots, pans and trays — reducing awkward handling and speeding up cleanup.
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Integrated Splash Protection
Built‑in backsplash and smooth welds help contain splashes and make cleaning quicker and easier.
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Stable & Level Support
Adjustable legs ensure a secure and level installation even on uneven floors, important under heavy loads.
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Sanitation‑Ready Design
Smooth stainless surfaces are easy to wipe down and keep hygienic, supporting strict health‑code standards.
Q&A
Q: What is the BKSDT‑48‑L‑SS‑P3‑G?
A: A commercial‑grade soiled dish table designed for efficient dishroom workflow and pre‑rinse tasks in busy kitchens.
Q: What key components does it include?
A: Features a pre‑rinse sink with faucet and basket, optimized for handling soiled dishes before they enter the warewashing cycle.
Q: What materials and construction quality does it have?
A: Made from 18/304 stainless steel with stainless steel legs and bracing for durability, corrosion resistance, and long commercial service life.
Q: What functional features are included?
A: Includes a pre‑rinse bowl, splash backsplash, raised rolled edges, and a basket drain to manage solids and water flow efficiently.
Q: How does it support kitchen workflow?
A: Designed for left‑to‑right operation, enabling efficient transition from scraping/rinsing to the dish machine, reducing bottlenecks in busy dishrooms.
Q: Is this unit suitable for commercial sanitation standards?
A: Yes — stainless steel surfaces and design support NSF-level sanitation compliance and commercial kitchen hygiene.
Q: Who is this soiled dish table ideal for?
A: Perfect for restaurants, institutional kitchens, cafeterias, catering operations, and high-volume foodservice environments needing a reliable soiled ware staging and cleaning station.
Maintenance Tips
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Daily cleaning: Wash with mild detergent and warm water after each use.
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Sanitization: Use food-safe sanitizer regularly to prevent bacteria buildup.
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Avoid abrasives: Clean with soft cloths or sponges to protect the stainless steel finish.
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Drain care: Keep drains clear to prevent clogs and odors.
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Inspect regularly: Check for leaks, loose fittings, and corrosion.
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Proper storage: Dry surfaces thoroughly after cleaning to maintain finish and prevent rust.
Damage 
Loss 
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