Why You Need Equipment Stands for Your Commercial Kitchen
There are many types of specialized, heavy equipment used in the commercial kitchen today. Some examples include griddles, charbroilers, mixers & so on. These types of units can be so massive that they need their own stand to sit atop. Enter IMC’s own Model #EST Equipment Stand.
In this article, we’ll take a look at Model #EST in detail. We’ll also go over the differences between equipment stands & your typical worktables seen in the commercial kitchen. Let’s jump in.
Model #EST – Equipment Stand
Model #EST is constructed of rugged 14-gauge type 300 series stainless steel. The front has a 1½” channel edge. The sides & back feature 2″ returns to contain spills & prevent equipment from falling off the stand. For added rigidity, the understructure is also 14-gauge stainless steel & welded securely to the top surface. Standard height is 24″.
Going down to the legs – they are also made of stainless steel & have adjustable bullet feet so you can level your stand on uneven surfaces for the best possible stability.
Finally, each EST features an undershelf, which is useful for holding additional appliances or keeping your small supplies within arm’s reach.
Let’s break it down below:
Equipment Stands vs. Worktables: Is There Really a Difference?
The short answer is: “yes.”
But, at first glance, the differences seem minimal. However, looks can be deceiving. Let’s break down the big variations below:
1. Construction – Typical worktables are designed for food prep tasks, not for housing heavy equipment. Worktables can start to slump in the middle after awhile if hefty equipment is left on them. This is due to the lack of reinforcement channeling & higher gauge typically seen in worktables.
IMC equipment stands are designed specifically for heavy equipment due to the low gauge & reinforced channeling.
2. Anti-Slip/Spill Edges – As mentioned earlier, IMC equipment stands feature 2″ returns on the sides & back & 1½” return at the front. This means that equipment will not slide off the stand after use. This is ideal for potentially dangerous equipment such as fryers or slicers. The edges can also contain any potential spill, which in turn keeps your working environment safe.
3. The Height Factor – When compared to typical worktables, equipment stands are generally lower in height. This allows you to operate your equipment easily & without any obstructions. If equipment stands are high up, it would be too difficult for employees to operate the machinery, potentially leading to injury or misuse.
IMC/Teddy knows that heavy machinery can be hard to find a home for in the commercial kitchen. Model #EST is the perfect unit to have in your lineup to accommodate your most valuable equipment. For a closer look at IMC’s equipment stand, click here..