![Product image of [alt_title]](http://shopusars.com/cdn/shop/t/33/assets/placeholder-image.png?v=182715496336706609461780344796)
Eagle Group Stainless Steel Solid-Top Utility Serving Counter, 63-1/2 Inch Wide, Open Base
Eagle Group Stainless Steel Solid-Top Utility Serving Counter, 63-1/2 Inch Wide, Open Base
22-1/2 Inch Deep x 35-1/2 Inch High; Stationary Modular Design
Built for dependable foodservice stations, this utility counter combines a stainless steel work surface with galvanized support components and adjustable leveling feet.
- 63-1/2 inch wide utility serving counter sized for buffet lines and service stations.
- 16/430 stainless steel flat top with 22/430 stainless steel body for durable daily use.
- Open base design with galvanized undershelf adds storage and easy access.
- Galvanized legs with adjustable non-marking bullet feet help keep the unit level.
- 35-inch working height supports comfortable service and prep tasks.
- NSF listed for commercial foodservice applications.
Overall Dimensions:
63.5"W x 22.5"D x 35.5"HProduct Weight:
147.0 lbStainless Steel Flat Top
16/430 stainless steel flat top provides a durable, easy-to-clean work surface.
Stainless Steel Body
22/430 stainless steel body is built for commercial foodservice durability.
Open Base Design
Open base construction provides accessible under-counter space and a lighter visual footprint.
Galvanized Undershelf
Galvanized undershelf adds useful storage and support beneath the work surface.
Galvanized Legs
Galvanized legs help support the unit in demanding service environments.
Adjustable Non-Marking Bullet Feet
Bullet feet make leveling easier while helping protect floors from marks.
Stationary Modular Construction
Designed as a fixed utility station for use in food bars, buffets, and serving lines.
NSF Listed
Listed for commercial sanitation requirements.
Certifications & Compliance
Warranty & Protection
1-year limited warranty
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.