Stop sacrificing stability for mobility. This stainless steel stand provides a flat, sanitary surface and strong support for high-use cooking equipment while optimizing storage and access. Designed for institutional kitchens, it balances load capacity and corrosion resistance for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the stand and clear the surface. Wipe the 18/430 stainless top and turned-up edges with a mild detergent and soft cloth. Clean legs and adjustable undershelf; remove bullet feet and rinse debris. Sanitize food-contact areas with approved solution, then air dry. Inspect for corrosion or loose fasteners and tighten if needed. Regular cleaning prevents contamination, reduces fire risk from grease, improves refrigeration efficiency nearby, and helps pass inspections.#@@#Additional Info#@#John Boos EES8-3048SSK Equipment Stand: 48"W x 30"D x 24"H, 18/430 stainless steel top, 1-1/2" turned-up edge, stainless legs, adjustable undershelf, plastic feet, NSF certified, 70 lbs shipping weight, KD for assembly.#@@#General Info#@#Description #@#
Stop sacrificing stability for mobility. This stainless steel stand provides a flat, sanitary surface and strong support for high-use cooking equipment while optimizing storage and access. Designed for institutional kitchens, it balances load capacity and corrosion resistance for continuous use.
#@@# Stainless Top#@#
The 18/430 stainless steel top offers a corrosion-resistant, easy-to-clean surface that withstands scrubbing and heat. A 1-1/2" turned-up edge on the back and sides prevents spills and secures pans during prep.
#@@# Open Base#@#
The open-base design improves accessibility for staff and cleaning crews, reducing trapped debris. It accommodates mobile equipment and allows flexible placement of appliances.
#@@# Adjustable Undershelf#@#
The adjustable stainless steel undershelf organizes pots, pans, and supplies while enabling height customization. Technicians can reposition the shelf to maximize vertical space.
#@@# Stainless Legs#@#
Stainless steel legs ensure structural rigidity and resist rust in humid environments, maintaining alignment under heavy loads. Welds connect the legs to the top and shelf for long-term stability.
#@@# Plastic Bullet Feet#@#
Plastic bullet feet protect floors and allow minor leveling for uneven surfaces, keeping the platform flat. They also isolate stainless components from direct contact with tile or concrete, reducing wear.
#@@# NSF Certification#@#
NSF certification confirms sanitation and safety standards for commercial foodservice operations. Compliance simplifies procurement for schools, hospitals, and hospitality facilities.
Specifications: 48" width, 30" depth, 24" height, KD packaging for easier handling, and a shipped weight near 70 pounds. The unit supports typical griddle and food-prep loads while fitting within 25 - 30" deep and 45" - 52" wide footprints.
#@@#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#@#For regular service of the John Boos EES8-3048SSK Equipment Stand, clean the 18/430 stainless steel top and undershelf daily with a neutral detergent and soft cloth to prevent corrosion. Inspect the 1-1/2" turned up edge for debris and remove buildup with a nylon brush. Tighten leg fasteners weekly and verify plastic bullet feet contact the floor to maintain stability. Sanitize surfaces after heavy use and schedule quarterly NSF compliance checks to ensure continued safe operation.