Stop compromising workspace layout for portability or cost. This stainless steel equipment stand delivers a robust platform for countertop cooking while streamlining service flow across demanding kitchens. Built for consistent alignment and load support, it anchors griddles and heavy appliances without sacrificing service access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless top with warm water and mild detergent; scrub the 1-1/2" up-turn and corners. Rinse with clean water and sanitize per CSA guidelines. Clean legs, adjustable undershelf, and bullet feet; dry all surfaces to prevent corrosion. Clean grease from nearby vents and griddle parts to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed to avoid breakdowns and meet inspections.#@@#Additional Info#@#John Boos GS6-3036SSK Equipment Stand features a 36"W x 30"D x 24"H stainless steel top, adjustable undershelf, and bullet feet. KD design meets NSF and CSA-Sanitation, supports 69 pounds, ideal for foodservice.#@@#General Info#@#Description #@#
Stop compromising workspace layout for portability or cost. This stainless steel equipment stand delivers a robust platform for countertop cooking while streamlining service flow across demanding kitchens. Built for consistent alignment and load support, it anchors griddles and heavy appliances without sacrificing service access.
#@@# Top Load Capacity#@#
Designers specified a thick 16/300 stainless top to distribute heavy loads and resist deformation under continuous use. Installers find the 1-1/2 inches high up-turn on the back and both sides prevents items from sliding off during busy shifts.
#@@# Adjustable Undershelf#@#
Technicians can set the undershelf height to match varying storage needs, maximizing usable volume beneath the top. Operators gain efficient access to pans and tools while maintaining clearances required for cleaning and equipment ventilation.
#@@# Stable Leg System#@#
Engineers chose stainless steel legs with bullet feet to stabilize the stand on uneven floors and protect finished surfaces. Maintenance staff appreciate the straightforward leveling capability that reduces vibration and wear on mounted appliances.
#@@# Compact Footprint#@#
Manufacturers rated the unit at 36 inches wide by 30 inches deep by 24 inches high to fit tight line layouts while supporting full-size countertop equipment. Kitchen managers preserve aisle space without reducing functional work area.
#@@# Sanitation Compliance#@#
Fabricators designed the stand to meet NSF requirements and CSA-Sanitation specifications, enabling use in regulated food preparation zones. Safety officers receive documentation that supports routine inspections and hazard control.
#@@# Knockdown Convenience#@#
Packers ship the stand in a knockdown configuration to reduce freight dimensions and speed on-site assembly. Facilities teams complete installation with minimal tools and return the line to service quickly, minimizing downtime.
#@@#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 GS6-3036SSK equipment stand weekly for debris and corrosion on the 16/300 stainless steel top and 1-1/2" up-turns. Remove adjustable undershelf and clean with mild detergent; rinse and dry to prevent water spots. Tighten stainless steel legs and bullet feet monthly and verify KD fasteners for secure assembly. Sanitize surfaces with an EPA-registered sanitizer following dwell times. Lubricate adjustment threads lightly and record maintenance dates for compliance.