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This John Boos MHS-2624 Mobile Hand Sink is durable and convenient to use. It has a stainless steel construction with a 16 gauge top, 18 gauge panels, and 20 gauge hinged door. The hinged door has magnetic catches for a secure shut. The top of the Hand Sink has a 10" x 14" x 10" deep bowl sink. Its faucet is deck mounted with 4" O.C. and a gooseneck spout. The soup and paper towel dispensers are securely attached. This MHS-2624 has a 2-1/2 gallon water heater and two removable water tanks. The tanks hold 5-6 gallons of water. This Hand Sink comes with a shurflo fresh water pump and free flow drain.
| Model | MHS-2624 |
|---|---|
| Water Heater Capacity | 2-1/2 gallon |
| Voltage | 120 V |
| Frequency | 60 Hz |
| Phase | Single |
| Cord Length | 6' |
| Height | 36" |
| Width | 26" |
| Depth | 24" |
| Approximate Weight | 285 lbs. |
Self‑Contained & Mobile: Includes onboard fresh and waste water tanks with a built‑in water heater, allowing flexible placement without fixed plumbing.
Durable Stainless Steel: Commercial‑grade 16‑gauge stainless top and panels resist rust and simplify cleaning.
Gooseneck Faucet: Deck‑mounted faucet with a gooseneck spout provides easy reach for thorough handwashing.
Complete Hygiene Station: Integrated soap and paper towel dispensers help meet health code requirements.
Easy to Move & Position: Heavy‑duty locking casters ensure smooth mobility and stable placement.
Commercial‑Approved: Designed for foodservice, catering, and mobile use with UL‑listed components.
Q: What are the dimensions of the John Boos MHS-2624 hand sink?
A: Compact 26" W × 24" D mobile hand sink, ideal for flexible placement in commercial kitchens.
Q: What type of sink is it?
A: Self-contained mobile hand sink with a gooseneck faucet for easy handwashing.
Q: What material is it made of?
A: Durable stainless steel for hygiene, corrosion resistance, and easy cleaning.
Q: Is it mobile?
A: Yes, equipped with casters for easy movement and positioning.
Q: What is it ideal for?
A: Perfect for handwashing stations in kitchens, bars, or food prep areas without plumbing access.
Clean daily with mild soap and warm water to remove dirt and residue.
Avoid abrasive cleaners or steel wool to prevent scratches.
Rinse and dry thoroughly after each use to prevent water spots and corrosion.
Regularly check and tighten all hardware and connections.
Sanitize water tanks and faucets periodically to maintain hygiene and safety.
Use stainless steel polish occasionally to maintain shine and durability.