This commercial equipment stand features a heavy-gauge stainless top paired with a galvanized open base, providing reliable prep space for high-volume kitchens. It is designed for institutional and commercial operators, ensuring durability and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the stand before cleaning. Remove loose debris and wash the 14 gauge stainless top and galvanized undershelf with a mild detergent and warm water. Scrub edges and the 1" up-turn, rinse thoroughly, and dry with a clean cloth to prevent corrosion. Degrease legs and bullet feet; inspect and tighten fasteners. Clean condenser coils on nearby equipment to improve efficiency. Follow CSA and NSF guidelines and schedule routine cleanings to prevent contamination, fires, and breakdowns.#@@#Additional Info#@#Advance Tabco EG-248 25" H galvanized base stand offers a 96" x 24" workspace with a 14 gauge 304 stainless steel top, 1"H up-turns, an 18 gauge adjustable undershelf, and adjustable plastic bullet feet. It weighs 137 pounds and is NSF certified.#@@#General Info#@#Description #@#
This commercial equipment stand features a heavy-gauge stainless top paired with a galvanized open base, providing reliable prep space for high-volume kitchens. It is designed for institutional and commercial operators, ensuring durability and serviceability.
The work surface is constructed from durable stainless steel, offering strong support for cookware and prep tasks while withstanding cleaning agents. This design helps maintain sanitary conditions and minimizes surface deformation.
A high up-turn on the sides and rear helps contain spills, reducing floor hazards and cleanup time during busy service periods.
The adjustable undershelf is designed to store pots, pans, and bulk supplies beneath the work surface while allowing for proper airflow. This ensures organized storage that withstands humid kitchen environments.
The stand includes adjustable legs to accommodate uneven floors, ensuring stability and alignment with adjacent equipment.
The footprint is designed to fit standard workflows, making it easy to integrate into kitchen layouts for efficient traffic flow and ergonomic reach.
The unit carries NSF certification, confirming compliance with sanitation and food-contact standards for commercial operations. Purchasing departments will document regulatory alignment when specifying equipment for cafeterias, hospitals, and large-scale foodservice facilities.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily for debris and sanitize with a neutral detergent; rinse and dry to prevent spotting. Remove the undershelf and wipe galvanized surfaces with a damp cloth; apply a light film of food‑safe protectant to slow oxidation. Tighten leg fasteners monthly and verify adjustable plastic bullet feet for level; replace worn feet to maintain a 24" working height. Schedule coil and hinge lubrication quarterly to sustain NSF compliance.
