Equip your operation with a work stand engineered for daily commercial use. This open-base unit features a corrosion-resistant stainless steel top designed to contain spills and simplify cleaning. Contractors, restaurateurs, and institutional kitchens will appreciate the combination of support and storage that optimizes prep and equipment placement.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the stand. Mix mild detergent with warm water. Wipe the 18/430 stainless top with a soft cloth, focusing on the 1-1/2" turned up edge. Clean galvanized legs and undershelf; remove debris from under the plastic feet. Rinse surfaces and dry completely to prevent corrosion. Degrease vents and nearby cooking surfaces regularly to prevent fires and illness. Ensure CSA and NSF marks remain visible.#@@#Additional Info#@#John Boos EES8-3015 Equipment Stand features a 15" W x 30" D x 24" H stainless steel top, galvanized legs, adjustable undershelf, plastic feet, NSF certification, and weighs 25 pounds.#@@#General Info#@#Description #@#
Equip your operation with a work stand engineered for daily commercial use. This open-base unit features a corrosion-resistant stainless steel top designed to contain spills and simplify cleaning. Contractors, restaurateurs, and institutional kitchens will appreciate the combination of support and storage that optimizes prep and equipment placement.
The stainless steel top is built to withstand repeated cleaning cycles in high-traffic kitchens. Chefs will find the turned up edge on the back and both sides helpful in preventing runoff and protecting adjacent surfaces during heavy prep.
Galvanized legs provide structural strength and resist deformation under load, ensuring stable platform performance for mounted equipment or staging large pans. Managers will note consistent level support across the footprint for reliable daily operation.
An adjustable undershelf allows for configurable storage heights to accommodate pans, boxes, or small appliances. Staff can reposition the shelf quickly to improve workflow and maintain clear access to frequently used items.
The dimensions deliver a small footprint that fits tight kitchen zones while offering practical work surface area. Line cooks gain usable staging space without sacrificing aisle clearance in crowded service areas.
The design meets NSF criteria for open base stands, supporting sanitation protocols in regulated environments. Environmental services teams will find the smooth stainless top and accessible underside simplify routine sanitation checks.
Plastic bullet feet reduce floor wear and provide a degree of vibration isolation for equipment placed on the stand. Maintenance crews will appreciate the feet for protecting finished floors and for straightforward replacement if needed.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the John Boos EES8-3015 equipment stand by inspecting welds and fasteners monthly and tightening as needed. Clean the 18/430 stainless steel top with a neutral pH detergent and soft cloth; rinse and dry to prevent spotting. Degrease the galvanized legs with a mild alkaline cleaner; avoid abrasive pads. Adjust the undershelf for load balance and verify plastic bullet feet are intact to protect flooring. Record maintenance actions for CSA and NSF compliance.