Here is the revised text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the stand. Remove debris and wipe top with a mild detergent solution using a soft cloth. Scrub edges and undershelf to remove grease buildup. Rinse with clean water and dry thoroughly to prevent corrosion. Inspect welds, 2" edging, and leg levelers for damage; tighten hardware as needed. Clean condenser coils and vents nearby to reduce fire risk. Follow CSA and NSF guidelines for chemical concentrations and contact times.#@@#Additional Info#@#Koolmore EQT-163036 features a 36" x 30" 16-gauge stainless steel top, galvanized undershelf, 2" edging for spills, supports 56 pounds, meets NSF standards, and suits foodservice and institutional workflows.#@@#General Info#@#Description #@#
Here is the revised text:
Forge efficiency into every prep line with a commercial-grade equipment stand engineered for demanding kitchens. This stand delivers a stable work surface for heavy-duty tasks while adding organized storage without increasing footprint. Restaurant operators and institutional managers gain a durable support solution that resists corrosion and stands up to continuous use.
Constructed from 16 gauge stainless steel, the top provides a robust, sanitary surface that resists pitting and staining. Maintenance crews will appreciate the smooth finish that cleans quickly and meets NSF sanitation expectations.
Engineers designed the undershelf to adjust for variable storage needs, allowing teams to position pans or small equipment at ergonomic heights. Staff can reorganize storage without tools to optimize workflow during peak periods.
A 2 inch edging surrounds the work surface to contain spills and prevent items from rolling off during prep. Line cooks experience fewer interruptions from cleanup because liquids remain on the surface for rapid removal.
The base uses galvanized construction to provide structural support while resisting moisture-related corrosion in humid kitchen environments. Managers looking for long service life obtain reliable performance from this protective finish.
At 36 inches wide and 30 inches deep, the stand fits into narrow back-of-house lanes while offering ample usable surface area for plating and staging. Operations with limited square footage increase productivity without sacrificing surface utility.
Engineers specified a solid frame and reinforced joints to support frequent loading and repositioning of equipment and supplies. Chefs benefit from a stable platform that reduces wobble during heavy tasks and extends equipment longevity.
#@@#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 Koolmore EQT-163036 regularly for loose fasteners and tighten all bolts to maintain structural integrity. Clean the 16-gauge stainless steel top with a pH-neutral detergent and soft cloth; rinse and dry to prevent spotting. Remove debris from the galvanized undershelf and wipe with a damp cloth. Verify level and adjust feet to distribute load evenly and avoid warping. Lubricate casters if installed and replace damaged seals promptly.
