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$951.39 $1,901.63
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Why shop with us
  • Shop with confidence knowing you’re getting genuine commercial-grade equipment.
  • Save more with our unbeatable prices and exclusive deals.
  • Rely on experts for fast, friendly support; experts in front of house, back of house and everything in between.
Additional Question? Ask an Expert

Titan Stainless 3ES-30-SU-14 Equipment Stand 36"W X 30"D X 24"H Stainless Steel Legs & Undershelf

Titan Stainless  |  MFG #: 3ES-30-SU-14  |  Item #: 918759
Item: #918759

Technical details
Manufacturer Titan Stainless
Model Number 3ES-30-SU-14
Manufacturer Part # 3ES-30-SU-14
Width (side - side) 36" - 38" Wide
Depth (front - back) 25 - 30" Deep
Base Type Undershelf
Height 13 - 24" High
Base Construction Stainless Steel Base
Top Construction Stainless Steel Top
Height 24"
Width 36"
Depth 30"
Weight 90 lbs
NSF Yes
ETL Yes

About this item

Product Details

The Titan Stainless 3ES-30-SU-14 Equipment Stand is meticulously designed to meet the demanding needs of commercial kitchens and industrial settings. This equipment stand features dimensions of 36 inches in width, 30 inches in depth, and 24 inches in height, providing a substantial platform for various equipment types. The construction boasts 14-gauge 300 series stainless steel, known for its durability and resistance to corrosion, making it an ideal choice for environments requiring rigorous cleanliness and sanitation standards. The stainless steel legs and undershelf not only enhance its structural integrity but also offer additional storage space for kitchen essentials. The undershelf is adjustable, catering to the varying storage needs of professional kitchens. With NSF certification, this equipment stand guarantees compliance with public health and safety standards, reassuring users of its quality and reliability. The Titan Stainless 3ES-30-SU-14 is a practical investment for restaurants, catering services, and food service facilities, ensuring it accommodates heavy-duty equipment while optimizing workspace organization. Its robust construction and thoughtful design make it a vital component in maintaining efficient kitchen operations across different market segments within the industry, from high-volume institutional kitchens to small specialty restaurants.

Certifications

ETL logo

ETL

This item has been evaluated by Edison Testing Laboratories (ETL) and has been found to meet or exceed electrical and gas safety standards.

NSF Listed logo

NSF Listed

The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.

Certifications

Customer reviews

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Titan Stainless

Titan Stainless 3ES-30-SU-14 Equipment Stand 36"W X 30"D X 24"H Stainless Steel Legs & Undershelf

$951.39 $1,901.63

The Titan Stainless 3ES-30-SU-14 Equipment Stand is meticulously designed to meet the demanding needs of commercial kitchens and industrial settings. This equipment stand features dimensions of 36 inches in width, 30 inches in depth, and 24 inches in height, providing a substantial platform for various equipment types. The construction boasts 14-gauge 300 series stainless steel, known for its durability and resistance to corrosion, making it an ideal choice for environments requiring rigorous cleanliness and sanitation standards. The stainless steel legs and undershelf not only enhance its structural integrity but also offer additional storage space for kitchen essentials. The undershelf is adjustable, catering to the varying storage needs of professional kitchens. With NSF certification, this equipment stand guarantees compliance with public health and safety standards, reassuring users of its quality and reliability. The Titan Stainless 3ES-30-SU-14 is a practical investment for restaurants, catering services, and food service facilities, ensuring it accommodates heavy-duty equipment while optimizing workspace organization. Its robust construction and thoughtful design make it a vital component in maintaining efficient kitchen operations across different market segments within the industry, from high-volume institutional kitchens to small specialty restaurants.