The heavy-duty machine stand delivers a robust, sanitary platform for high-use mixers and slicers while ensuring a reliable base for crowded kitchens. Designed for professionals who prioritize durability and cleanability, this stand supports equipment and optimizes workflow under continuous service conditions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and clear the stand. Remove debris and scrape grease from the stainless steel top with a plastic scraper. Apply a mild detergent solution and scrub with a non-abrasive pad, then rinse. Wipe legs, lower shelf, and feet dry to prevent corrosion. Clean condenser coils and vents monthly. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning prevents contamination, fire risk, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#John Boos MS4-3036SSK machine stand measures 36" W x 30" D x 20.25" H. It has a stainless steel top, adjustable lower shelf, stainless legs, and bullet feet. NSF certified, knockdown design, and weighs 52 pounds for commercial kitchens.#@@#General Info#@#Description #@#
The heavy-duty machine stand delivers a robust, sanitary platform for high-use mixers and slicers while ensuring a reliable base for crowded kitchens. Designed for professionals who prioritize durability and cleanability, this stand supports equipment and optimizes workflow under continuous service conditions.
The stainless steel top with marine edge provides a flat, corrosion-resistant work surface that resists spills and chipping. Operators will find equipment sits securely at height, reducing vibration and improving cutting and mixing consistency.
A stainless steel adjustable lower shelf offers flexible storage for attachments, bowls, and spare parts, keeping critical tools within reach. Staff members can relocate the shelf to accommodate taller items or create open floor space for mobile carts.
Stainless steel legs with bullet feet yield a stable base that prevents rocking on uneven floors and simplifies cleaning beneath the unit. Maintenance crews will spend less time leveling and more time on productive tasks.
Certification confirms the stand meets public health and sanitation standards required in commercial kitchens and institutional settings. Safety managers will document compliance during inspections without additional retrofits.
The kit ships as a unit for efficient shipping and on-site assembly, minimizing delivery costs and simplifying storage prior to installation. Facilities teams can install the stand quickly with common hand tools and integrate it into existing layouts.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Refer to the manufacturer’s instructions for the John Boos MS4-3036SSK when scheduling maintenance. Inspect welds and bullet feet monthly; tighten fasteners and adjust leveling bolts for a flat 36" x 30" surface. Clean the 14/300 stainless top with a pH-neutral detergent and warm water after each shift; sanitize with an approved sanitizer per HACCP protocols. Remove the lower shelf and clean debris weekly. Lubricate adjustable components quarterly and replace seals or damaged parts promptly.