CMA Dishmachines Compartment Sinks - SL-26
Model SR-26 | Soiled Series
Keep dirty wares organized and contained before they enter your dishmachine. The CMA SR-26 combines heavy-duty 16 ga. 304 stainless steel, a deep pre-rinse sink, and space-saving 26" width, making it the perfect fit for cafés, bars, and small restaurants that demand NSF-listed durability without sacrificing valuable floor space.
Features
- 16 ga. / 304 stainless steel top for maximum corrosion resistance
- 20" × 20" × 5" deep pre-rinse sink with 2" basket drain and removable scrap basket
- Drilled 8" on-center splash-mount faucet holes (pre-rinse faucet sold separately)
- Raised, rolled front & side edges help contain water and debris
- 8" high backsplash keeps walls dry and sanitary
- Left-to-right operation lines up perfectly with compatible door-type and undercounter dishmachines
- 1-5/8" O.D. tubular stainless steel legs with adjustable bullet feet & side bracing
- All-welded stainless steel channel & angle bracing for rock-solid stability
- NSF certified for safe, sanitary food-service use
Ideal Applications
- Bars & taprooms needing a compact soiled landing area
- Cafés, coffee shops & food trucks that run an undercounter washer
- Small-footprint kitchens where every inch counts
Specifications
| Overall width |
26" |
| Overall depth |
29" |
| Work height |
34" (to dishmachine) |
| Overall height |
42-3/4" (top of backsplash) |
| Sink bowl size |
20" × 20" × 5" deep |
| Backsplash |
8" H with 2" return |
| Faucet holes |
8" on-center, splash mount |
| Drain |
2" basket drain (scrap basket included) |
| Material |
16 ga. 304 stainless steel top; stainless legs & bracing |
| Operation direction |
Left → Right |
What our Experts Think
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Built for efficient dishroom workflow — The CMA Dishmachines SL-26 is a straight-design soiled dishtable engineered to streamline left-to-right or right-to-left warewashing operations, reducing bottlenecks in busy commercial kitchens.
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Durable 16-gauge stainless steel construction — Heavy-duty stainless steel top and reinforced frame deliver long-term resistance to corrosion, impact, and daily commercial wear.
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Integrated pre-rinse sink improves productivity — Includes a 20" x 20" x 5" deep sink bowl with faucet-ready mounting, helping staff quickly scrape and pre-wash items before machine processing.
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Designed for sanitation compliance — The 8-inch backsplash and raised edges help contain water splash and debris, supporting cleaner, safer dishroom environments.
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Optimized for high-volume operations — Compact 26" width footprint makes it ideal for tight dish stations while still supporting continuous, high-throughput washing workflows.
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Stable, adjustable support system — Stainless steel legs with adjustable bracing ensure reliable leveling and stability on uneven kitchen floors.
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Workflow-focused design integration — Compatible with commercial dishmachines and pre-rinse systems to create a complete, efficient warewashing line setup.
Q&A
Q: What is the CMA SL-26 used for?
A: The CMA SL-26 is a commercial soiled dishtable (compartment sink station) designed to streamline dishwashing workflows in restaurants, hotels, and commercial kitchens.
Q: What are the dimensions of the SL-26?
A: It measures approximately 26" W x 29" D x 42.75" H, making it a compact but efficient wash/prep station for tight kitchen layouts.
Q: What is the sink size on the SL-26?
A: It includes a 20" x 20" x 5" pre-rinse sink compartment, ideal for scraping, rinsing, and prepping dishes before washing.
Q: What direction does the SL-26 workflow follow?
A: The standard model is designed for left-to-right dishwashing flow, helping improve kitchen efficiency and organization.
Q: What material is the CMA SL-26 made from?
A: It is constructed from heavy-duty 16-gauge 304 stainless steel, providing durability, corrosion resistance, and easy cleaning in high-volume environments.
Q: Does the SL-26 include a backsplash?
A: Yes. It features an 8-inch backsplash to help protect walls from water, grease, and debris during operation.
Maintenance Tips
- Clean and sanitize sink basins daily to prevent bacteria buildup and maintain food safety compliance
- Scrub with mild detergent and non-abrasive pads to protect stainless steel finish
- Rinse thoroughly after each use to avoid chemical residue and staining
- Empty and clean drain baskets regularly to prevent clogs and standing water
- Inspect and tighten faucet connections and sprayers to prevent leaks
- Check caulking and seals around sink edges for wear and reseal when needed
- Avoid harsh chemicals (chlorine-heavy or acidic) that can damage stainless steel over time
- Wipe down surrounding areas frequently to maintain a clean prep environment
- Ensure proper drainage flow to prevent water pooling and hygiene issues
- Perform routine inspections to extend equipment life and maintain sanitary operation
Damage 
Loss 
Theft 
