There's no denying that modern commercial kitchens rely heavily on specialized, heavy-duty equipment to keep operations running smoothly. Think of griddles, charbroilers, mixers, and other industrial-grade machines that are indispensable in a professional setting. Given their size and weight, these pieces often require sturdy stands to support them effectively. That's where IMC’s Model #EST Equipment Stand comes into play.
In this piece, we’ll explore the details of the Model #EST and compare it with standard worktables commonly found in commercial kitchens. While both serve similar functions, there are key differences that set them apart. Let’s dive right in.
### Model #EST – Equipment Stand
The Model #EST is crafted using robust 14-gauge type 300 series stainless steel, ensuring durability and longevity. Its front features a 1½†channel edge, while the sides and back come equipped with 2†returns. These returns are strategically designed to catch spills and prevent equipment from accidentally slipping off the stand. To further enhance its structural integrity, the understructure is also made of 14-gauge stainless steel and is securely welded to the top surface. By default, the stand stands at a standard height of 24 inches.
When it comes to the legs, they’re constructed from stainless steel and feature adjustable bullet feet. This allows you to stabilize the stand even on uneven floors, providing maximum balance and security. Beneath the main platform lies an undershelf, a practical addition that provides extra storage space for additional appliances or frequently used supplies.
For a visual reference, here’s what the Model #EST looks like:
### Equipment Stands vs. Worktables: Are They Really Different?
At first glance, the two might seem quite similar, but the devil is in the details. Here's how they stack up:
1. **Construction** – Standard worktables are primarily designed for food preparation tasks and lack the reinforcement needed to handle heavy machinery. Over time, these tables may sag under the weight of equipment, especially if they don't have reinforced channels or a thicker gauge. In contrast, IMC equipment stands are built specifically to support substantial loads, thanks to their lower gauge and robust channeling.
2. **Anti-Slip/Spill Edges** – One standout feature of IMC equipment stands is their thoughtful design when it comes to safety. The sides and back are fitted with 2-inch returns, while the front sports a 1½-inch return. This ensures that equipment stays securely in place and prevents accidental falls. Additionally, these edges help contain spills, creating a safer and cleaner workspace.
3. **Height Considerations** – Another critical difference lies in height. Equipment stands are generally shorter than traditional worktables. This ergonomic design makes it easier for staff to access and operate machinery without straining themselves. A taller setup could lead to awkward positioning, increasing the risk of accidents or improper usage.
If you're looking to provide a stable home for your most essential equipment in a commercial kitchen, Model #EST is an excellent choice. For a more detailed view of this product, check it out [here](#).
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