Chef AAA - ATSE-24185, Commercial Equipment Stand Stainless Steel Size 12"x 30"x 24" NSF - ATSE-24185
- This stand ships unassembled to save you on shipping costs
- Tools are included for easy assembly
- Its sturdy, stainless steel top surface and undershelf are designed to withstand constant use in your busy commercial kitchen
- The adjustable under-shelf and bullet feet provide additional storage space, as well as optimum stability
- Safety hemmed edge around the sides and back comes standard to keep equipment and other contents from sliding off
- Added H-shape reinforced rib underneath the top surface makes it able to support more evenly distributed weight
Specifications
| Product Model |
ATSE-24185 |
| Description |
Equipment Stand |
| Length |
12 Inches |
| Depth |
30 Inches |
| Height |
24 Inches |
| Weight |
39.7 lbs |
What Our Experts Think
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Compact & Efficient: 12"x30"x24" size fits tight spaces while supporting essential equipment.
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Durable Construction: Stainless steel build ensures long-lasting reliability.
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Versatile Use: Ideal for smaller mixers, slicers, or countertop prep units.
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NSF Certified: Meets sanitation and safety standards for commercial kitchens.
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Stable Design: Reinforced frame provides secure support despite its compact footprint.
Q&A
Q: What are the dimensions of this stand?
A: 12" x 30" x 24".
Q: Is it NSF certified?
A: Yes, it complies with NSF standards.
Q: What equipment is it best for?
A: Smaller mixers, slicers, countertop prep machines, and light-duty appliances.
Q: Is it easy to clean?
A: Yes, stainless steel allows quick and sanitary cleaning.
Q: Who should use this model?
A: Kitchens, cafés, or bakeries needing compact yet sturdy equipment support.
Maintenance Tips
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Clean Regularly: Wipe surfaces daily with mild detergent.
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Avoid Harsh Cleaners: Use non-abrasive products to protect the finish.
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Check Stability: Ensure legs and joints remain tight and secure.
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Dry After Cleaning: Prevent corrosion and water marks.
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Polish Occasionally: Maintain a professional stainless steel appearance.
