Models
| Width | Length | Weight | Model # |
|---|---|---|---|
| 6" | 24" | 20 lbs | NWR-24 |
| 6" | 30" | 25 lbs | NWR-30 |
| 6" | 36" | 30 lbs | NWR-36 |
| 6" | 48" | 40 lbs | NWR-48 |
| 6" | 60" | 50 lbs | NWR-60 |
| 6" | 72" | 60 lbs | NWR-72 |
| 6" | 84" | 70 lbs | NWR-84 |
| 6" | 96" | 80 lbs | NWR-96 |
| 6" | 108" | 90 lbs | NWR-108 |
| 6" | 120" | 100 lbs | NWR-120 |
NWR
6″ Floor Water Receptacle – 16GA, 4″ Deep
- 16GA Type 304 Stainless Steel
- Integral Pitch Towards 3″OD Waste Outlet x 3âł Long Tailpiece
- 4â Deep
- Used in Front of Ice Machines, Walk-Ins
- Banded Grating Runs Lengthwise
- Certified by: NSF
Stock Troughs Ship Within 48 Hours
| Stock Models: |
|---|
| NWR-36 |
| NWR-48 |
| NWR-60 |
Models
Resources
Blog:
The Ultimate Guide to IMC Stainless Steel Floor Troughs Pt. 3 â FWR, NWR, TRE & LFT
Commonly Asked Questions About Floor Troughs
The Advantages of Stainless Steel Floor Troughs (And Why Your Commercial Facility Needs Them)
Understanding the IMC Seepage Flange
The Definitive Guide to IMC’s Flange Below Floor
The Definitive Guide to IMC’s Altro Flooring Frame
An In-Depth Guide on IMC Floor Trough Strainers
A Simple Guide on How to Maintain a Floor Trough
5 Signs Itâs Time to Replace Your Floor Trough
3 Ways COVID-19 Will Change the Commercial Kitchen
Starting a New Commercial Kitchen? Here Is Some Essential Equipment You Will Need
Must-Have Drainage Products for Your Next Plumbing Project
The Five Essential Items for Better Facility Hygiene
Opening a Bar? Here’s Some Essential Foodservice Equipment to Consider
Front of House vs. Back of House â Whatâs the Difference?
Top 4 Reasons to Invest in NSF Certified Equipment
Can Stainless Steel Really Improve Food Hygiene?
Putting Stainless Steel Foodservice Equipment Myths to Bed
The Do’s & Don’ts of Stainless Steel Sink Maintenance
Most Common Mistakes When Cleaning Stainless Steel
IMC/Teddy â Minimal Assembly Required
The Ultimate Guide to Stainless Steel Finishes (for Foodservice)
The Ultimate Showdown: Fabricated vs. Deep Drawn Construction
3 Stainless Steel Food Service Equipment Mistakes to Avoid
Galvanized Steel vs. Stainless Steel: Which is Better?
The Truth About Galvanized Steel (& Why IMC/Teddy Avoids It)
Metal Matchup: Stainless Steel vs. Copper (For Foodservice)
Why Do Restaurants Use Stainless Steel?
Commercial Kitchen Equipment Showdown: Aluminum vs. Stainless Steel
Top 5 Ways to Turn Your Restaurant âGreenâ
Just How âGreenâ 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
How to Tell if Your Product is Really Type 300 Series Stainless Steel
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)
Tips to Prepare Your Stainless Steel Equipment for the Holidays
The Definitive Holiday Prep Checklist
Letâs Take a Look at the Aesthetics of Stainless Steel
Unraveling the Mysterious History of Stainless Steel
Does Stainless Steel Contain PFAs?
This is the âIMC/Teddy Advantageâ
Metal Mayhem: Stainless Steel vs. Titanium (For Foodservice)
Are All Stainless Steels Magnetic?
Carbon Steel vs. Stainless Steel: Which Reigns Supreme?
The Advantages of TIG Welding (& Why IMC/Teddy Uses It)
Itâs Time for a Matchup: Stainless Steel vs. Cast Iron (For Foodservice)
Letâs Talk About âMarine Gradeâ Stainless Steel
Stainless Steel Terms Explained
Why IMC/Teddy Uses #4 Brushed Satin Finish
Yes, IMC Products Remain âMinimal Assemblyâ
Does Stainless Steel Contain Lead?
Is American Steel Still Competitive in 2025?
Why AI Will Never Replace IMC Employees
How Is Our Competition Holding Up? WellâŚ
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