Commercial Stainless Steel Kitchen Stands

A bench is a work surface and a stand is a base for a machine. Benching is sized for prep, chopping and plating; a stand is sized to the appliance that sits on it, so the top matches the appliance footprint rather than the length of the room.

Benches will carry a benchtop appliance — many of ours are rated to 300kg — so this is not a rule against standing equipment on a bench. It is about what each one is sized for. Where you want both, run stainless steel benching along the prep side and a stand under the equipment, and check the rating on whichever one takes the load.

Work backwards from the appliance. Add the height of the unit to the height of the stand and check that the controls, the door and the cooking surface land somewhere a cook can use safely all shift. Too low and you are bending over a hot surface; too high and you cannot see into a pan.

The dimensions for each stand and each appliance are on their own product pages, and our specifications page explains how we list them. Measure the gap you have before you order, not after.

Most of them are built with an undershelf or an open base, so the space becomes working storage for pans, trays and containers rather than dead air. Pans in reach of the cook is the point.

If the stand you want has no shelf, a separate undershelf or a low modular shelving bay next to it does the same job. Keep anything stored under a cooking appliance clear of the burner line.

Fixed feet for anything connected to gas, a flue or plumbing, and for heavy equipment that you want to stay exactly where it was commissioned. Adjustable feet matter more than people expect, because very few commercial kitchen floors are level and an unlevel stand puts a twist through the appliance above it.

Castors suit light, portable equipment and anything you need to pull out to clean behind. If the equipment really needs to move through service, look at a purpose-built kitchen trolley instead of a stand on wheels.

That is set by the individual stand, not by the category, so the figure on the product page is the one to work to. Match it against the appliance weight, which the appliance product page lists, and leave yourself headroom rather than buying to the limit.

Two practical rules hold regardless: put the load over the frame rather than cantilevered off one end, and do not treat a stand rated for a benchtop griddle as a base for a full oven range.

Often yes, and it is about access rather than strength. A gas appliance needs the hose, isolation tap and connection reachable, which usually means an open back and a clear path to the wall; that is what the gas cooking equipment stands range is set up for.

An electric appliance needs the lead routed somewhere it will not be dragged across a hot surface, and the power point positioned to suit. The electric cooking equipment stands range allows for that. Where the appliance is a free-standing unit on its own legs, you may not need a stand at all.

Only if the top is long enough for both footprints with clearance between them, and the combined weight is inside what the stand is rated for. Two appliances pushed together also means two sets of controls competing for the same space, which slows a cook down.

A longer run of equipment is usually better handled by matching stands side by side so each appliance can be isolated, serviced or replaced on its own. Our team can map that out on a cooking equipment layout if you send through the list.

Like the rest of the stainless in the kitchen: wiped down with a cloth and a neutral detergent, in the direction of the grain, and dried rather than left wet. 304 stainless steel is the food-safety grade used in Australian commercial kitchens and it copes with daily washdown without pitting.

The part people miss is underneath and behind. Grease migrates down from the appliance above, so the undershelf and the legs need the same attention as the top. Keep a set of cleaning supplies at the cooking line so it happens at the end of each shift.

Yes, almost always. Ordering both together means the footprint, the height and the weight rating are checked once, by us, rather than after a stand has arrived and the oven does not sit on it.

It also keeps the delivery to one consignment, which matters when both items are heavy and need a tail-lift. Send us the appliance model you are looking at along with the stainless steel equipment you need around it.