Models
Overall Size | Bowl Size | Weight | Model # | Description |
---|---|---|---|---|
24" x 24" x 18" | 20" x 20" x 8" Deep | 55 lbs | UCS-SM8 | Undercounter Mobile Sink |
24" x 24" x 20" | 20" x 20" x 12" Deep | 60 lbs | UCS-SM12 | Undercounter Mobile Sink |
Undercounter & Soak Sink
Overall Size | Bowl Size | Weight | Model # | Description |
---|---|---|---|---|
24" x 24" x 18" | 20" x 20" x 8" Deep | 55 lbs | UCS-SM8 | Undercounter Mobile Sink |
24" x 24" x 20" | 20" x 20" x 12" Deep | 60 lbs | UCS-SM12 | Undercounter Mobile Sink |
Model # | Description |
---|---|
BAC | Add Brakes to Casters (Standard is 2 with Brakes) |
CHSS | Silverware Chute |
SB | Scrap Basket |
CBM-20 | Corner Bumpers |
_ | 10" Deep Bowl |
Blog:
Understanding IMC Portable Soak Sinks
Commonly Asked Questions About Undercounter & Soak Sinks
Here’s 4 Crucial Stainless Steel Products for Your Convenience Store
Stainless Steel Equipment for Optimizing Footprint
Mobile Soak Sinks: Speeding Up the Fight Against COVID-19
Can Stainless Steel Really Improve Food Hygiene?
Most Common Mistakes When Cleaning Stainless Steel
The Ultimate Guide to Stainless Steel Finishes (for Foodservice)
The Ultimate Showdown: Fabricated vs. Deep Drawn Construction
Galvanized Steel vs. Stainless Steel: Which is Better?
3 Stainless Steel Food Service Equipment Mistakes to Avoid
Why Do Restaurants Use Stainless Steel?
Commercial Kitchen Equipment Showdown: Aluminum vs. Stainless Steel
Understanding Casters (For Stainless Steel Equipment)
Top 5 Ways to Turn Your Restaurant “Green”
Just How “Green” Is Stainless Steel?
Everything You Wanted to Know About Stainless Steel Gauges
Why Buy American Made Stainless Steel Equipment?
How to Properly Handle Stainless Steel
Why Type 300 Series Stainless Steel is the King of Food Service
What Exactly is “Food Grade” Stainless Steel?
Just How Dishwasher Safe is Stainless Steel?
The Future of Stainless Steel (& Its Role in the Foodservice Industry)
Unraveling the Mysterious History of Stainless Steel
This is the “IMC/Teddy Advantage”
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