Stop settling for flimsy supports. This heavy-duty machine stand provides a rigid, corrosion-resistant work surface and an open base that accommodates commercial mixers and slicers with reliable stability and a long service life. Designed for foodservice operations, the unit balances load capacity and washdown durability while meeting NSF compliance for regulated environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove debris and wash the stainless top with mild detergent and warm water; scrub seams and corners with a soft brush. Rinse and dry with a clean cloth. Clean the galvanized base and bracing with a non-acidic cleaner; avoid abrasive pads. Sanitize food-contact surfaces with an EPA-registered sanitizer per label instructions. Inspect seals and fasteners; tighten or replace as needed. Clean coils and vents monthly to prevent grease buildup.#@@#Additional Info#@#John Boos S16MS04 machine stand has a 30" x 24" stainless steel top and galvanized open base with adjustable bracing; NSF certified, KD design, 20" height, 38 pounds, perfect for mixers and slicers in foodservice.#@@#General Info#@#Description #@#
Stop settling for flimsy supports. This heavy-duty machine stand provides a rigid, corrosion-resistant work surface and an open base that accommodates commercial mixers and slicers with reliable stability and a long service life. Designed for foodservice operations, the unit balances load capacity and washdown durability while meeting NSF compliance for regulated environments.
#@@# Top Durability#@#
Constructed with a 16/300 stainless steel top, the stand offers a dense, smooth surface that resists pitting and simplifies sanitation. Operators will experience uniform support across the entire 30 inches of width, minimizing vibration during high-speed mixer or slicer use.
#@@# Open Base Access#@#
The open base design allows technicians and staff to access the underside for cleaning and equipment clearance without disassembly. Maintenance teams can perform rapid washdown and visual inspection routines, which shortens downtime between shifts.
#@@# Galvanized Stability#@#
Galvanized legs and base construction provide enhanced corrosion resistance in humid or wet kitchen zones. Managers will maintain structural integrity in back-of-house environments where repeated cleaning and moisture exposure occur.
#@@# Adjustable Bracing#@#
Side and rear adjustable bracing enable precise leveling and lateral reinforcement to accommodate uneven floors and heavy loads. Chefs can secure heavy machines with less shimming and fewer alignment adjustments during installation.
#@@# NSF Certification#@#
NSF certification validates the stand for use in regulated foodservice settings and confirms its suitability for sanitation protocols. Compliance officers can document installations confidently, knowing the unit meets standard safety and hygiene requirements.
#@@# Compact Footprint#@#
Measuring 30 inches wide by 24 inches deep with a height of 20 inches, the compact footprint fits crowded prep areas while supporting most commercial mixer and slicer footprints.
#@@#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 after each shift. Remove debris with a neutral pH cleaner and soft cloth. Dry surfaces immediately to prevent spots and corrosion. Check galvanized legs and braces weekly for loose fasteners; tighten to 50–70 inch-pounds torque. Sanitize contact surfaces with a food-safe sanitizer at manufacturer concentration; rinse and air dry. Verify level and adjust feet for even load distribution.
