This 96-inch stainless steel equipment stand delivers a rigid platform and an accessible undershelf to organize heavy countertop cooking gear while maintaining foodservice workflow efficiency. Designed for continuous commercial use, this open-base stand offers serviceable components that minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the stand. Use mild detergent and warm water to scrub the stainless steel top and undershelf with a soft cloth. Rinse with clean water and dry to prevent streaks. Clean condenser coils and vents to improve efficiency. Remove grease from ovens and hoods with approved degreasers to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Maintain CSA-certified equipment per manufacturer intervals for safety and inspections.#@@#Additional Info#@#Jade's ST-96 stand is 96" wide with a 14 gauge stainless steel top, open-base design, NSF certified, supports heavy equipment, weighs 180 pounds, resists corrosion, and simplifies cleaning for foodservice.#@@#General Info#@#Description #@#
This 96-inch stainless steel equipment stand delivers a rigid platform and an accessible undershelf to organize heavy countertop cooking gear while maintaining foodservice workflow efficiency. Designed for continuous commercial use, this open-base stand offers serviceable components that minimize downtime.
The 14 gauge stainless steel top supports heavy equipment and resists deformation under load. Users gain reliable flatness for slicers, mixers, and other prep machines, ensuring consistent alignment and safe operation.
A bottom shelf gives immediate storage for bulk pans, cartons, or accessories, reducing clutter at the workline. Staff reach tools and ingredients without leaving the station, which shortens prep cycles and improves throughput.
An open base simplifies cleaning and allows carts to roll under the stand for fast restocking. Managers maintain sanitation schedules more easily because crews can sweep and mop beneath the unit without disassembly.
The stand meets public health and safety standards for foodservice equipment. Inspectors and kitchen directors receive documented assurance that the surface materials and design support washdown and sanitary practice.
Welded stainless steel top and base resist corrosion and chemical attack from cleaners, extending service life in humid or high-heat environments. Maintenance crews perform fewer repairs, lowering lifecycle cost and preserving appearance.
At 96 inches wide and roughly 180 pounds, the stand fits large prep lines and island installations where continuous support across the span proves critical. Planners place the unit between cooking and plating stations to create efficient, ergonomic workflows.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stainless surfaces daily and remove food debris with a soft cloth and mild detergent; rinse thoroughly and dry to prevent spotting. Clean undershelf and legs weekly using a nonabrasive cleaner and a nylon brush to dislodge grease. Tighten fasteners monthly and confirm stand remains level to protect equipment alignment. Sanitize after heavy use with an NSF-approved solution following dwell times. Replace damaged gaskets or mounts immediately to preserve safety and performance.
