Stop compromising on workspace durability or sanitation. This open-base stainless steel equipment stand delivers a precise, rigid platform for countertop cooking operations while optimizing workflow, support capacity, and cleaning access in busy kitchens. Designed for professional environments, the stand balances structural strength with serviceable features to meet rigorous foodservice demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the stand. Use a mild soap solution and a soft cloth to wipe the stainless steel top, legs, and undershelf. Scrub around the 1-1/2" turned-up edge to remove grease. Rinse with clean water and dry with a lint-free towel to prevent spots. Clean bullet feet and check for damage. Sanitize food contact surfaces per CSA or local guidelines. Perform coil and vent cleaning on adjacent appliances regularly to reduce fire risk and lower energy use.#@@#Additional Info#@#John Boos EES8-3018SSK open-base stand: 18" W x 30" D x 24" H stainless steel surface with 18-gauge 18/430 top, 1-1/2" turned-up edge, stainless legs, adjustable undershelf, plastic feet, NSF certified, KD for efficient use.#@@#General Info#@#Description #@#
Stop compromising on workspace durability or sanitation. This open-base stainless steel equipment stand delivers a precise, rigid platform for countertop cooking operations while optimizing workflow, support capacity, and cleaning access in busy kitchens. Designed for professional environments, the stand balances structural strength with serviceable features to meet rigorous foodservice demands.
#@@# Top Gauge#@#
An 18 gauge stainless steel top provides consistent flatness and resistance to warping under heavy loads. Chefs and line staff gain a stable work surface that tolerates repeat use and simplifies the transfer of pans and small equipment.
#@@# Turned-Up Edge#@#
A 1-1/2 inch turned-up edge on the back and both sides prevents spillage and keeps ingredients and tools contained. Kitchen teams reduce cleanup time and limit cross-contamination by containing liquids and loose items on the surface.
#@@# Open Base Design#@#
The open base allows unobstructed access for cleaning and storage beneath the top, supporting rapid sanitation cycles. Managers maintain compliance with health codes and improve floor-level visibility for pest control and mop access.
#@@# Stainless Legs#@#
Stainless steel legs provide corrosion resistance and structural integrity for continuous use in humid and heated environments. Maintenance crews appreciate the durability during wet cleanings, and the legs sustain load without deformation.
#@@# Adjustable Undershelf#@#
An adjustable stainless undershelf delivers flexible storage for pots, pans, and supply bins while maximizing footprint efficiency. Supervisors reorganize storage heights to match daily prep needs, keeping critical items within reach and reducing motion waste.
#@@# NSF Certification#@#
Certified to NSF standards, the stand meets established sanitation and safety criteria for commercial food operations. Procurement teams gain assurance that the unit supports regulatory inspections and routine cleaning protocols.
#@@#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 EES8-3018SSK stand weekly for any loose fasteners and ensure that all welds are secure and intact. Clean the 18 gauge 18/430 stainless steel top thoroughly with a neutral pH cleaner and a soft cloth to avoid any potential corrosion issues. Rinse and dry all surfaces carefully to prevent unsightly water spots. Sanitize the undershelf and legs after heavy use; additionally, remove any debris from the bullet feet to maintain stability.