BlendPort® 24"W x 30"D Stainless Steel Equipment Stand with Adjustable Undershelf
BlendPort® 24"W x 30"D Stainless Steel Equipment Stand with Adjustable Undershelf
18-Gauge Type 430 Stainless Top, 1-1/2" Rear and End Upturns, Stainless Steel Legs, Adjustable Feet
Built for dependable support and easy cleaning, this stainless steel equipment stand combines a compact footprint with an adjustable undershelf and stable tubular legs.
- Compact 24"W x 30"D footprint provides a sturdy support surface without taking up excess floor space.
- 18-gauge type 430 stainless steel top with 1-1/2" upturns on the rear and both ends helps contain spills.
- Stainless steel legs and adjustable undershelf add durability and convenient lower storage.
- Recessed gussets and hat-channel construction help reduce lateral movement for improved stability.
- Adjustable plastic bullet feet make leveling easier on uneven floors.
- NSF listed for use in commercial foodservice environments.
Overall Dimensions:
24.0"W x 30.0"D x 24.0"H18-Gauge Type 430 Stainless Steel Top
Durable, easy-to-clean work surface built for commercial kitchen use.
1-1/2 Inch Rear And End Upturns
Helps keep items and spills on the stand during prep and equipment support tasks.
Reinforced Gusset Construction
Gussets recessed into hat channels help reduce lateral movement and improve stability.
Stainless Steel Adjustable Undershelf
Provides extra storage space below the top while maintaining a corrosion-resistant construction.
Stainless Steel Tubular Legs
Strong support legs with a stainless steel construction for long-term durability.
Adjustable Plastic Bullet Feet
Helps level the stand on uneven floors and improve overall setup stability.
NSF Listed
Meets sanitation expectations for commercial foodservice applications.
Certifications & Compliance
Warranty & Protection
1-year limited warranty from original installation, not to exceed 18 months from shipment.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.