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There are countless varieties of specialized, heavy-duty equipment utilized in modern commercial kitchens today. Think griddles, charbroilers, mixers, and more. These pieces of equipment can be incredibly large, requiring their own stands to sit on properly. That’s where IMC’s Model #EST Equipment Stand comes into play.
In this piece, we’re going to delve deep into what makes Model #EST unique. We’ll also explore the key distinctions between equipment stands and standard worktables commonly found in professional kitchens. Let’s dive right in.
**Model #EST – The Equipment Stand**
Model #EST is crafted from robust 14-gauge Type 300 series stainless steel. Its front features a 1½-inch channel edge, while both the sides and back include 2-inch returns. These returns help prevent spills from escaping and stop equipment from slipping off the stand. For added structural integrity, the underframe is also made of 14-gauge stainless steel and is securely welded to the top surface. By default, the stand stands at a height of 24 inches.
Now let’s talk about the legs—they’re constructed from stainless steel and come with adjustable bullet feet, allowing you to stabilize the stand even on uneven floors. Additionally, each EST includes an undershelf, providing space for extra appliances or storage for smaller supplies within easy reach.
Here’s a quick breakdown:
**Equipment Stands vs. Worktables: Are They Different?**
Yes, there is a difference, but at first glance, the distinctions might appear subtle. However, appearances can be misleading. Let’s break down the significant differences:
1. **Construction**: Regular worktables are designed primarily for food preparation tasks rather than supporting heavy equipment. Over time, these tables can sag in the center when loaded with heavy gear, largely because they lack the reinforcement channels and thicker gauges found in equipment stands. IMC equipment stands, on the other hand, are built specifically to handle heavy machinery due to their lower gauge and reinforced design.
2. **Anti-Slip/Spill Edges**: As noted earlier, IMC equipment stands come equipped with 2-inch returns on the sides and back, along with a 1½-inch return at the front. This ensures that equipment remains firmly in place after use. This is especially important for potentially hazardous devices like fryers or slicers. These edges also help contain spills, maintaining a safer working area.
3. **Height Considerations**: Compared to regular worktables, equipment stands tend to be lower in height. This ergonomic design enables operators to use the equipment comfortably without hindrance. A higher stand could lead to awkward positioning, increasing the risk of accidents or improper usage.
IMC/Teddy understands how challenging it can be to find suitable spaces for heavy machinery in a commercial kitchen. Model #EST is the ideal solution to accommodate your essential equipment. To get a closer look at IMC’s equipment stand, click [here](#).
*Disclaimer: The perspectives and opinions shared here are solely those of IMC/Teddy. This content is meant purely for informational purposes. Should you wish to feature this post on your website, please contact IMC/Teddy directly. Thanks for reading.*
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