Stop sacrificing workspace stability for mobility. This stainless steel equipment stand delivers a durable, sanitary work surface with adjustable storage and reliable leveling, allowing kitchens to maintain consistent workflow and meet health code requirements without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment. Remove all items and wipe the 18/430 stainless top with a mild detergent and soft cloth. Scrape grease from turned-up edges and clean galvanized legs and adjustable undershelf with warm, soapy water. Rinse and dry shelves and top; inspect plastic bullet feet and tighten if loose. Clean coils and vents monthly to reduce fire risk and energy use. Follow CSA and NSF guidelines and record each cleaning to pass inspections and extend equipment life.#@@#Additional Info#@#The John Boos EES8-3018 Equipment Stand offers a durable 18"W x 30"D x 24"H work surface with a stainless steel top, galvanized legs, adjustable undershelf, plastic feet, NSF certification, and a compact 29-pound footprint for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing workspace stability for mobility. This stainless steel equipment stand delivers a durable, sanitary work surface with adjustable storage and reliable leveling, allowing kitchens to maintain consistent workflow and meet health code requirements without compromise.
#@@# Top Stainless Surface#@#
The top uses 18/430 stainless steel that resists corrosion and cleans quickly, enabling operators to maintain sanitary conditions during continuous service. The 1-1/2 inches turned-up edge on the back and both sides contains spills and protects adjacent equipment from runoff.
#@@# Adjustable Undershelf#@#
A galvanized adjustable undershelf provides flexible storage for pans, tools, or prep containers, allowing staff to optimize organization for changing service demands. Technicians can adjust the shelf height to accommodate taller items while keeping frequently used supplies within reach.
#@@# Robust Leg System#@#
Galvanized legs deliver structural support while reducing susceptibility to warping under load, ensuring the stand sustains regular use in back-of-house environments. Staff secure the unit with plastic bullet feet that protect floor finishes and reduce equipment movement during heavy activity.
#@@# Compact Footprint#@#
Measuring 18 inches wide by 30 inches deep and 24 inches high, the stand fits narrow kitchen corridors and tight prep stations without sacrificing usable surface area. Managers can allocate valuable floor space to other key operations while maintaining an effective work zone.
#@@# Sanitation Certification#@#
NSF certification confirms the stand meets recognized sanitation and cleanability standards required by institutional kitchens and food service facilities. Compliance simplifies inspections and demonstrates adherence to public health expectations for food contact surfaces.
#@@#Delivery Details#@#
• 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 John Boos EES8-3018 Equipment Stand monthly for loose fasteners and corrosion on galvanized legs. Clean the 18/430 stainless steel top with neutral detergent and warm water; remove soils promptly to prevent pitting. Sanitize surfaces after use with EPA-registered agents following dwell times. Adjust the undershelf and tighten bullet feet to maintain leveling. Lubricate leg threads with food-grade lubricant and replace damaged seals or parts per CSA and NSF guidelines.