Stop compromising workspace stability for convenience. This stainless steel equipment stand provides a rigid, sanitary platform for heavy countertop cooking units while keeping service aisles clear and organized. Designed for continuous commercial use, it supports operational flow and simplifies cleaning and maintenance routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash stainless steel top and undershelf with mild detergent and a soft cloth. Rinse and dry to prevent corrosion. Degrease legs and bullet feet with foodservice solvent. Clean vents and griddle interface to remove grease. Inspect seals and fasteners; tighten or replace if worn. Schedule daily wipes and monthly deep cleans to maintain safety, efficiency, and CSA/NSF compliance.#@@#Additional Info#@#John Boos GS6-3048SSK stand measures 48" W x 30" D x 24" H with a 16/300 stainless steel top, 1-1/2" up-turn, stainless steel legs, adjustable undershelf, and bullet feet; KD design, NSF and CSA certified, 90 pounds, for heavy-duty cooking support.#@@#General Info#@#Description #@#
Stop compromising workspace stability for convenience. This stainless steel equipment stand provides a rigid, sanitary platform for heavy countertop cooking units while keeping service aisles clear and organized. Designed for continuous commercial use, it supports operational flow and simplifies cleaning and maintenance routines.
#@@# Top Stainless Surface#@#
The 16/300 gauge stainless steel top offers a flat, solid mounting surface that resists warping under heavy loads and frequent heat exposure. The 1-1/2" high up-turn at the back and both sides contains spills and prevents sliding, reducing surface contamination and minimizing equipment damage.
#@@# Adjustable Undershelf#@#
An adjustable undershelf provides flexible storage for spare parts, pans, or service tools, keeping necessary items within reach without occupying counter space. Staff can set shelf height to match stored item sizes, optimizing footprint and enhancing inventory visibility.
#@@# Robust Leg Construction#@#
Stainless steel legs deliver the structural strength and corrosion resistance required in high-use kitchens and institutional facilities. The design transfers equipment weight directly to the floor, maintaining level support during loading and cleaning operations.
#@@# Stable Bullet Feet#@#
Bullet feet ensure firm contact with uneven floors and allow quick leveling to achieve a true working plane. Technicians can adjust feet without tools to maintain safety and prevent rocking during heavy use.
#@@# Knock-Down Design#@#
The knock-down configuration reduces shipping volume and simplifies on-site installation in tight kitchens or service corridors. Teams can assemble the stand rapidly, minimizing downtime and avoiding the need for specialized rigging.
#@@# Compliance and Certification#@#
This stand meets NSF and CSA-Sanitation standards for commercial kitchen equipment, supporting regulatory inspections and food safety protocols.
#@@#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 GS6-3048SSK Equipment Stand weekly for loose fasteners and stabilize bullet feet to maintain level. Clean the 16/300 stainless steel top with neutral detergent and warm water, then sanitize per CSA protocols; avoid abrasive pads to preserve finish. Remove and clean adjustable undershelf; dry thoroughly before reassembly to prevent corrosion. Lubricate leg connections with food-grade lubricant quarterly and replace worn seals or hardware promptly.