Stop compromising workspace efficiency for durability. This machine stand features a heavy-duty stainless steel top and an open galvanized base designed to support mixers, slicers, and other large kitchen machinery while preserving floor space and service access. Manufacturers in the foodservice sector engineered this unit to meet NSF requirements and resist daily wear in high-traffic environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the stand. Remove loose debris, then clean the stainless top with a mild detergent and a soft cloth. Rinse with clean water and dry to prevent water spots. Brush galvanized legs and braces to remove grease; apply a degreaser on heavy buildup and wipe away residue. Inspect welds and CSA labels for damage. Clean weekly for food safety, reduced fire risk, lower energy use, fewer breakdowns, and to meet inspection standards.#@@#Additional Info#@#John Boos S16MS05 machine stand has a 30" x 30" 16/300 stainless steel top with a galvanized base and adjustable bracing. It supports mixers and slicers, meets NSF and CSA standards, ships KD, and weighs 42 pounds for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for durability. This machine stand features a heavy-duty stainless steel top and an open galvanized base designed to support mixers, slicers, and other large kitchen machinery while preserving floor space and service access. Manufacturers in the foodservice sector engineered this unit to meet NSF requirements and resist daily wear in high-traffic environments.
#@@# Stainless Top#@#
Specify a 16/300 stainless steel top that resists corrosion and cleans quickly to maintain sanitation. The top measures 30 inches by 30 inches to accommodate industry-standard machines while providing a flat, stable work surface.
#@@# Galvanized Base#@#
Select a galvanized open base that withstands moisture and chemical cleaning agents commonly used in commercial kitchens. The legs and base bracing are constructed to minimize rust risk and extend service intervals.
#@@# Adjustable Bracing#@#
Locate side and rear adjustable bracing that allows installers to square the unit on uneven floors and customize lateral support for heavy equipment. Maintenance staff gain improved stability after final leveling.
#@@# Compact Footprint#@#
Fit the stand into tight back-of-house layouts with a depth and width of 30 inches, keeping equipment accessible without wasting aisle space. Operations managers streamline workflow by positioning machinery closer to prep lines.
#@@# Height Profile#@#
Use a height of 20 inches that aligns with many bench and equipment mounting requirements to reduce adapter needs and ensure proper ergonomics for operators. Kitchen planners avoid costly modifications when integrating the stand into existing stations.
#@@# NSF Certification#@#
Rely on NSF certification that confirms materials and construction meet public health standards for foodservice environments. Procurement teams simplify compliance documentation and inspections with certified equipment.
#@@#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 galvanized base weekly; remove debris and food residue with a neutral pH detergent and warm water, then rinse and dry to prevent corrosion. Lubricate adjustable bracing pivot points quarterly with a food-grade lubricant. Verify fasteners monthly and torque to manufacturer specifications. Confirm level and stability before placing mixers or slicers. Replace seals or damaged components immediately to maintain NSF compliance and safe operation.
