Rugged stainless work stand engineered for high-use kitchens and back-of-house operations. Count on a 72-inch wide, 30-inch deep footprint that supports intensive prep and heavy equipment while preserving floor space. Operators maintain consistent workflow with an open base design that simplifies access to stored items and cleaning procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the stand. Remove debris and wash the 18/430 stainless top with a mild detergent, using a soft cloth to avoid scratches. Rinse and dry thoroughly. Clean galvanized legs and adjustable undershelf with non-corrosive cleaner; dry to prevent corrosion. Inspect plastic bullet feet and tighten or replace if worn. Clean vents and nearby surfaces to remove grease and reduce fire risk, prevent breakdowns, and help pass CSA inspections.#@@#Additional Info#@#John Boos EES8-3072 Equipment Stand offers a 72" x 30" work surface in 18/430 stainless steel, with a 1-1/2" turned-up edge, galvanized legs, adjustable undershelf, plastic bullet feet, NSF certified, KD for assembly, 94 pounds shipping weight.#@@#General Info#@#Description #@#
Rugged stainless work stand engineered for high-use kitchens and back-of-house operations. Count on a 72-inch wide, 30-inch deep footprint that supports intensive prep and heavy equipment while preserving floor space. Operators maintain consistent workflow with an open base design that simplifies access to stored items and cleaning procedures.
#@@# Top Surface#@#
72 inches of 18/430 stainless steel provides a flat, corrosion-resistant work area with a 1-1/2 inch turned-up edge on the back and both sides to contain spills and crumbs. Chefs and line cooks achieve stable placement for large griddles, mixers, and prep tasks while staff reduce time spent on surface restoration.
#@@# Adjustable Undershelf#@#
Galvanized adjustable undershelf offers configurable storage that adapts to changing inventory and equipment layouts. Kitchen managers store containers, pans, and supply bins within reach and adjust shelf height to optimize accessibility for different tasks.
#@@# Structural Legs#@#
Galvanized legs deliver rigid support and resist deformation under sustained loads, ensuring a steady platform for heavy apparatus. Staff experience reduced vibration and improved safety when operating mounted equipment.
#@@# NSF Certification#@#
NSF certification confirms compliance with public health standards for commercial food service environments. Facilities meet inspection requirements and maintain sanitary conditions with a unit designed for professional kitchens.
#@@# Mobility Protection#@#
Plastic bullet feet shield floors from abrasion and distribute weight to minimize indentations on tile or vinyl surfaces. Maintenance teams preserve floor coatings and avoid costly repairs while positioning the stand during layout changes.
#@@# Knockdown Design#@#
KD construction simplifies delivery and on-site installation while reducing freight dimensions and handling complexity.
#@@#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#@#Clean the John Boos EES8-3072 equipment stand weekly to prevent corrosion and maintain sanitary surfaces. Remove debris, then apply mild detergent and warm water to the 18/430 stainless steel top; rinse and dry immediately to prevent water spots. Inspect galvanized legs and adjust undershelf for stability; tighten fasteners and replace plastic bullet feet if worn. Verify NSF compliance by documenting cleaning dates and noting any repairs.