Stop sacrificing durability for affordability. This stainless steel top equipment stand combines a corrosion-resistant working surface with a galvanized open base to provide stable, sanitary support for heavy countertop equipment and routine prep tasks. Designed for commercial kitchens, the stand reduces clutter while meeting sanitation standards and sustaining daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the top. Apply mild detergent with a soft cloth to the 16-gauge stainless top and the galvanized undershelf. Scrub seams and 1-1/2" up-turn edges to remove food residue and grease. Rinse with clean water and dry thoroughly to prevent corrosion. Inspect bullet feet and adjust for level. Clean regularly to stop bacteria, reduce fire risk from grease, lower energy use, avoid breakdowns, and ensure CSA and NSF compliance.#@@#Additional Info#@#John Boos GS6-3018GSK stand has an 18" x 30" stainless steel top with a 1.5" upturn, galvanized legs, adjustable undershelf, KD assembly, bullet feet, NSF and CSA certifications, and weighs 40 pounds for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for affordability. This stainless steel top equipment stand combines a corrosion-resistant working surface with a galvanized open base to provide stable, sanitary support for heavy countertop equipment and routine prep tasks. Designed for commercial kitchens, the stand reduces clutter while meeting sanitation standards and sustaining daily use.
#@@# Top Gauge#@#
The 16-gauge stainless steel top offers a robust, knife-resistant surface that withstands repeated cleaning and contact with hot pans. Contractors and chefs enjoy a smooth work area that resists warping and maintains flatness under load.
#@@# Upturned Edges#@#
A 1-1/2 inch up-turn on the back and both sides prevents spills and debris from falling behind equipment, directing liquid back onto the top for easier cleanup. Staff protect walls and adjacent appliances while maintaining a safer, more hygienic prep zone.
#@@# Galvanized Base#@#
Galvanized legs and base construction provide corrosion resistance where moisture and cleaning chemicals pose a risk. Facilities managers can extend the service life of the stand and reduce replacement frequency in wet or high-humidity environments.
#@@# Adjustable Undershelf#@#
The galvanized undershelf mounts adjust to accommodate varying storage needs and off-the-floor clearance requirements. Kitchen teams can organize containers, dry goods, and small appliances while keeping the worktop clear for active tasks.
#@@# Compact Footprint#@#
At 18 inches wide by 30 inches deep and 24 inches high, the stand fits tight service lines and island workstations without sacrificing usable surface area. Operators can optimize limited kitchen real estate and place countertop cooking units at an ergonomic working height.
#@@# Certification Compliance#@#
This unit carries NSF and CSA sanitation designations, indicating it meets established public health and safety requirements for commercial foodservice operations.
#@@#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 16-gauge stainless steel top daily with a neutral pH cleaner and a soft cloth, then rinse and dry to prevent water spots. Inspect the 1-1/2" up-turn seams weekly for debris and sanitize per CSA procedures. Tighten galvanized leg fasteners monthly and verify bullet feet adjust and level the stand. Remove and clean the galvanized undershelf; dry thoroughly to avoid corrosion. Document maintenance dates for compliance and traceability.
