Maximize your prep area and ensure durability with a commercial stainless steel equipment stand designed for heavy daily use while maintaining a sanitary workspace. This open base unit features a robust 16/300 stainless steel top with 1-1/2 inch up-turns on the back and both sides, effectively containing spills and simplifying cleanup. Food service managers benefit from a reliable platform for countertop cooking equipment and prep tasks, supported by a sturdy stainless leg and an adjustable undershelf system that adapts to evolving workflow needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash surfaces with a mild detergent and warm water; rinse thoroughly. Scrub grease traps, vents, and oven interiors with a degreaser rated for commercial kitchens. Clean refrigeration coils and condenser fins using a coil brush to improve efficiency. Dry all components and check seals for wear; replace damaged gaskets. Sanitize food contact surfaces with an EPA-approved sanitizer and let air dry to prevent contamination.#@@#Additional Info#@#John Boos GS6-3024SSK open base stainless steel stand measures 24" W x 30" D x 24" H. It features a 16/300 stainless top, stainless legs, adjustable undershelf, bullet feet, knockdown design, and is NSF certified, weighing 51 pounds.#@@#General Info#@#Description #@#
Maximize your prep area and ensure durability with a commercial stainless steel equipment stand designed for heavy daily use while maintaining a sanitary workspace. This open base unit features a robust 16/300 stainless steel top with 1-1/2 inch up-turns on the back and both sides, effectively containing spills and simplifying cleanup. Food service managers benefit from a reliable platform for countertop cooking equipment and prep tasks, supported by a sturdy stainless leg and an adjustable undershelf system that adapts to evolving workflow needs.
#@@# Top Surface Control#@#
The 16/300 gauge stainless top offers a flat, corrosion-resistant work surface that withstands warping from heat and repeated loads. Chefs enjoy easy access to contained spills due to the 1-1/2 inch up-turn on the back and sides, which reduces cleanup time and protects adjacent surfaces.
#@@# Structural Stability#@#
Constructed from stainless steel, the legs provide consistent load-bearing performance and resist corrosion in humid kitchen environments. Operators will experience reduced movement during heavy use, enhancing precision when handling equipment or large cookware.
#@@# Flexible Storage#@#
An adjustable stainless undershelf allows for customizable storage of pans, dry goods, or small equipment, enabling quick reorganization of the workspace. Kitchen teams can optimize vertical clearance to accommodate specific items without sacrificing surface access.
#@@# Sanitation Compliance#@#
This stand meets NSF and CSA sanitation standards, facilitating regulatory inspections and routine cleaning protocols. Managers can document compliant equipment choices, thereby reducing the risk of contamination in high-volume operations.
#@@# Installation Efficiency#@#
The knockdown design allows for compact shipping and straightforward on-site assembly, minimizing delivery disruptions and reducing handling costs. Maintenance staff gain easier access for inspections and component replacements when necessary.
#@@#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 stainless steel top and undershelf weekly for residue and rinse with warm water and mild detergent to prevent corrosion. Remove bolted legs periodically and tighten fasteners to maintain structural alignment. Sanitize all contact surfaces with an EPA-registered sanitizer following manufacturer dwell times; document each service. Level the stand and adjust bullet feet to distribute load evenly. Replace damaged seals or components immediately to preserve NSF and CSA compliance.