Models
| Width | Length | Weight | Model # |
|---|---|---|---|
| 30" | 24" | 44 lbs | ESTP-24 |
| 30" | 30" | 50 lbs | ESTP-30 |
| 30" | 36" | 56 lbs | ESTP-36 |
| 30" | 48" | 74 lbs | ESTP-48 |
| 30" | 60" | 86 lbs | ESTP-60 |
| 30" | 72" | 106 lbs | ESTP-72 |
| 30" | 84" | 124 lbs | ESTP-84 |
| 30" | 96" | 138 lbs | ESTP-96 |
ESTP
Equipment Stand w/ Scrap Tray
- 16GA Top & 18GA Undershelf – Type 304 Stainless Steel
- Perforated Area in Top is 111⁄4” x 191⁄2” w/ ½” Diameter
Holes Which Allow Crumbs to Fall into the Scrap Tray - Scrap Tray Is 12” x 20” x 2” Deep & Easily Slides in and out
for Easy Clean Up - Overall Size Is 30” x 30” x 34” High w/ 2” Splashes on Three
Sides & Legs w/ Bullet Feet - Brush Included
- Sound Deadening is Standard
- Ships Assembled
- Certified by: NSF
Models
Resources
Blog:
April 2025 IMC/Teddy Price List is Here – What’s New?
IMC Model #ESTP – Not Just Any Equipment Stand
Meet the ESTP Equipment Stand w/ Scrap Tray
Equipment Stands: The Complete FAQ
IMC/Teddy: Pioneers of Stainless Steel Worktables
IMC Commercial Worktables – Everything You Need to Know
Here’s 4 Crucial Stainless Steel Products for Your Convenience Store
3 Key Stainless Steel Solutions for Ghost Kitchens
Top 5 Must-Have Stainless Steel Bakery Equipment
Here’s Some Essential Stainless Steel Equipment to Consider for Your Pizzeria
Stainless Steel Italian Restaurant Equipment – What Are the Essentials?
Starting a Mexican Restaurant? Here’s a Stainless Steel Checklist
Top 4 Reasons to Invest in NSF Certified Equipment
Sound Deadening: The Complete FAQ
Can Stainless Steel Really Improve Food Hygiene?
Most Common Mistakes When Cleaning Stainless Steel
The Ultimate Guide to Stainless Steel Finishes (for Foodservice)
The Ultimate Showdown: Fabricated vs. Deep Drawn Construction
Galvanized Steel vs. Stainless Steel: Which is Better?
Why Do Restaurants Use Stainless Steel?
Commercial Kitchen Equipment Showdown: Aluminum vs. Stainless Steel
Understanding Casters (For Stainless Steel Equipment)
Starting a Ventless Kitchen? Here are the Stainless Steel Essentials
Stainless Steel French Restaurant Equipment – What to Look for?
Top 5 Ways to Turn Your Restaurant “Green”
Just How “Green” Is Stainless Steel?
Everything You Wanted to Know About Stainless Steel Gauges
Why Buy American Made Stainless Steel Equipment?
How to Properly Handle Stainless Steel
What Exactly is “Food Grade” Stainless Steel?
Why Type 300 Series Stainless Steel is the King of Food Service
Just How Dishwasher Safe is Stainless Steel?
The Future of Stainless Steel (& Its Role in the Foodservice Industry)
Let’s Take a Look at the Aesthetics of Stainless Steel
Unraveling the Mysterious History of Stainless Steel
Tips to Prepare Your Stainless Steel Equipment for the Holidays
Metal Mayhem: Stainless Steel vs. Titanium (For Foodservice)
Are All Stainless Steels Magnetic?
Carbon Steel vs. Stainless Steel: Which Reigns Supreme?
This is the “IMC/Teddy Advantage”
Why AI Will Never Replace IMC Employees
Is American Steel Still Competitive in 2025?
How Is Our Competition Holding Up? Well…
Brochures:
Flyers:
