Equipment stands for commercial food service equipment are one of those necessary items that are often overlooked but it’s important to understand why they’re necessary and the differences in construction along with the materials they are made with. The purpose of an equipment stand is to raise the height of countertop pieces of equipment such as a commercial griddle or charbroiler to a “working” height which then makes it easier to operate it for extended periods of time. A typical equipment stand is 24 inches in height from the floor to its top and can have fixed legs that usually have adjustable leveling feet or casters attached. The depth for an equipment stand’s top front-to-back varies typically from 28”- 30” inches depending on the brand. The width of the top left-to-right is usually offered in standard sizes of 12”, 18”, 24”, 36”, 48”, 60” or 72” inches along with custom sizes offered by some manufacturers that would require additional fabrications. Most equipment stands are supplied as an “open base” design with an undershelf. The undershelf is positioned under the top hence the word “undershelf” and provides both rigidity because the legs are attached to its corners and storage for the unit. For food service applications equipment stands are provided with NSF certifications that have a stainless steel top, legs, and undershelf or a stainless steel top only and galvanized steel legs and undershelf. Equipment stand tops are also typically offered in various gauges (thicknesses) of 18, 16, or 14 gauge. With the lower number gauge being thicker and able to handle a heavier piece of equipment placed on top of it. Check out the selection of NSF approved equipment stands from Gator Chef.