Equipment Stands

Commercial Equipment Stands for Restaurant Kitchens

Commercial equipment stands provide restaurants, cafés, hotels, caterers, commissaries, bakeries, and other foodservice operations with a dedicated stainless steel platform for countertop appliances and commercial kitchen equipment.

At Nishi Enterprise, our Equipment Stands collection currently features Atosa stainless steel equipment stands in several commercial footprints, ranging from compact approximately 30" x 24" models through larger 30" x 60" and 36" x 48" stands.

These stands combine a stainless steel top with an adjustable undershelf, reinforced support beneath the upper surface, adjustable bullet feet, and raised safety-hemmed edges along the sides and back. The result is a dedicated equipment platform that also adds usable storage beneath the appliance.

Commercial equipment stands can be used to support compatible countertop ovens, griddles, charbroilers, fryers, mixers, warmers, cooking appliances, and food-preparation equipment when the dimensions and equipment requirements are appropriate.

For additional commercial kitchen surfaces and storage, browse our Commercial Stainless Steel Work Tables, Storage & Shelving, and Commercial Cooking Equipment.

What Is a Commercial Equipment Stand?

A commercial equipment stand is a heavy-duty support platform designed to position compatible countertop restaurant equipment at a practical working height.

Unlike a standard storage shelf, an equipment stand is built around supporting appliances on its upper surface while providing additional storage below.

Restaurants commonly use equipment stands beneath countertop cooking or preparation equipment that does not come with its own floor base.

Why Restaurants Use Equipment Stands

Many pieces of commercial kitchen equipment are designed to sit on a counter or dedicated support surface.

Placing that equipment on the correct stand can create a more organized cookline or prep station while preserving the undershelf for pans, utensils, supplies, and other appropriate items.

A stand can also prevent restaurants from using valuable preparation tables solely as appliance platforms.

Stainless Steel Equipment Stands

The current Nishi Enterprise assortment consists of stainless steel Atosa equipment stands.

Stainless steel is widely used in commercial kitchens because it provides a professional appearance that coordinates naturally with cooking equipment, prep tables, sinks, refrigeration, and other restaurant fixtures.

The current Atosa models use stainless steel across the top, undershelf, legs, sockets, and supporting structural components described in the product specifications.

Atosa Equipment Stands

Atosa offers a family of stainless steel equipment stands covering several practical commercial footprints.

Current configurations represented in the collection include:

• 30" x 24"
• 30" x 30"
• 30" x 36"
• 30" x 48"
• 30" x 60"
• 36" x 30"
• 36" x 36"
• 36" x 48"

This variety allows a restaurant to choose a stand around the actual footprint of the appliance rather than forcing every piece of countertop equipment onto the same size table.

Browse our complete Atosa Restaurant Equipment collection for additional equipment from the brand.

Atosa SE3024ECR2 Equipment Stand

The Atosa SE3024ECR2 30" x 24" Stainless Steel Equipment Stand provides one of the most compact footprints in the current collection.

The stand includes a reinforced stainless steel top, adjustable undershelf, adjustable bullet feet, and raised safety-hemmed edges along the sides and back.

This size can work well for smaller countertop equipment or kitchens where available floor space is limited.

30" x 24" Equipment Stands

A compact 30" x 24" equipment stand can be useful when the appliance does not require the depth or width of a larger support platform.

Smaller stands can help preserve aisle space in tight commercial kitchens while still providing dedicated equipment support and lower storage.

Atosa SE3030ECR2 Equipment Stand

The Atosa SE3030ECR2 30" x 30" Stainless Steel Equipment Stand provides a square commercial footprint suitable for compatible mixers, warmers, fryers, and other countertop appliances.

The approximately 30" x 30" surface gives restaurants additional depth compared with the more compact SE3024ECR2.

30" x 30" Equipment Stands

A square equipment stand can work well for appliances whose dimensions are relatively balanced from front to back and side to side.

Measure both the appliance itself and any required clearances before deciding that a square footprint is appropriate.

Atosa SE3036ECR2 Equipment Stand

The Atosa SE3036ECR2 expands the support surface to approximately 30" x 36".

This can provide a useful middle size for restaurants that need more equipment width without dedicating four or five feet of cookline space to the stand.

30" x 36" Equipment Stands

A 30" x 36" stand provides enough surface area for many medium commercial countertop appliances while keeping the overall station relatively compact.

This size can be useful for cooking equipment, prep appliances, warmers, and other machines whose footprint exceeds smaller tabletop stands.

Atosa SE3048ECR2 Equipment Stand

The Atosa SE3048ECR2 30" x 48" Stainless Steel Equipment Stand provides a substantially wider upper surface for larger countertop equipment.

The current design includes an H-shaped reinforced rib beneath the top to help distribute weight, an adjustable lower shelf, adjustable bullet feet, and raised edges on the sides and back.

30" x 48" Equipment Stands

A four-foot equipment stand can support wider countertop appliances or provide enough surface for an appliance with appropriate adjacent landing area when the installation permits it.

Restaurants should still avoid using unused portions of the stand as uncontrolled storage around hot equipment.

Atosa SE3060ECR2 Equipment Stand

The Atosa SE3060ECR2 30" x 60" Stainless Steel Equipment Stand provides the longest footprint in the current 30-inch series.

Its approximately five-foot surface is intended for larger countertop appliances and commercial kitchen installations requiring significantly more equipment-support space.

30" x 60" Equipment Stands

A 60-inch stand should be selected only when the kitchen has enough wall, hood, or prep-line space to accommodate it without restricting employee movement.

Large stands are particularly useful when the appliance itself has a wide footprint or when the manufacturer-approved installation requires additional surface area.

Atosa SE3630ECR2 Equipment Stand

The Atosa SE3630ECR2 36" x 30" Stainless Steel Equipment Stand provides another commercial footprint for equipment requiring a wider working surface.

The stand features a stainless steel upper surface and undershelf along with reinforced support, adjustable feet, and raised edges.

36" x 30" Equipment Stands

A 36" x 30" footprint can work well when the appliance requires more width than smaller 30-inch stands while remaining relatively compact front to back.

Atosa SE3636ECR2 Equipment Stand

The Atosa SE3636ECR2 provides a square approximately 36" x 36" support surface.

This larger square footprint can be useful for deep countertop equipment that would not sit appropriately on a shallower stand.

36" x 36" Equipment Stands

Three feet of width and depth creates a substantial platform.

Before choosing this size, verify both the appliance footprint and the remaining kitchen aisle space after installation.

Atosa SE3648ECR2 Equipment Stand

The Atosa SE3648ECR2 36" x 48" Stainless Steel Equipment Stand combines a deep commercial footprint with four feet of equipment-support width.

This can be useful for larger countertop cooking or prep appliances that require more surface area than compact stands provide.

36" x 48" Equipment Stands

A 36" x 48" stand is a large support platform and should be planned carefully into the kitchen layout.

Consider surrounding appliances, doors, aisle clearance, hood coverage, utility connections, and employee working space.

Choosing an Equipment Stand by Size

The stand should be selected around the equipment that will sit on top of it.

Measure the appliance's actual width and depth, then review required clearances and installation specifications.

A stand that is too small may not properly support the equipment. A stand that is unnecessarily large consumes valuable commercial kitchen space.

Measure the Equipment Before Buying a Stand

Do not choose an equipment stand based only on the appliance category.

Two countertop griddles or ovens with the same nominal cooking width can have very different exterior dimensions.

Use the equipment manufacturer's listed dimensions for the exact model.

Check Equipment Overhang

Countertop restaurant equipment should not simply be allowed to hang significantly beyond a support surface unless the equipment and stand manufacturers specifically permit that installation.

Choose a stand with a top large enough for the intended appliance and required clearances.

Equipment Stand Load Capacity

Commercial appliances can be heavy even before food, pans, water, or other operating loads are added.

Verify the weight requirements of the appliance and the rated capacity of the exact stand rather than assuming every stainless steel stand supports every piece of countertop equipment.

Reinforced Equipment Stand Tops

The Atosa stands in this collection use an H-shaped reinforced rib beneath the upper surface to help distribute equipment weight across the stand.

This reinforcement is especially important when the stand is supporting a substantial commercial appliance rather than simply being used as a light utility table.

Equipment Stands with Undershelves

Every active Atosa stand represented in the current collection includes an adjustable undershelf.

This lower shelf converts otherwise unused space below the appliance into accessible storage.

Restaurants may use the undershelf for appropriate pans, utensils, equipment accessories, supplies, or other kitchen items.

Adjustable Equipment Stand Undershelves

An adjustable undershelf allows the restaurant to change lower storage height around the items being stored.

This can be useful when cookware, pans, ingredient containers, or accessories have different heights.

What Should You Store Under an Equipment Stand?

The best use depends on the appliance above.

A griddle station may keep clean pans or appropriate tools below. A mixer stand might hold bowls and attachments. An oven stand may provide room for compatible trays or pans.

Do not store heat-sensitive, combustible, or inappropriate materials directly beneath hot cooking equipment where manufacturer or safety requirements prohibit it.

Equipment Stands with Adjustable Feet

The Atosa models include adjustable bullet feet that allow minor leveling adjustments on commercial kitchen floors.

Proper leveling helps create a more stable support platform and can be important for appliances that depend on a level installation.

Why Level an Equipment Stand?

Commercial kitchen floors are not always perfectly flat.

Adjustable feet can help compensate for small differences so the stand does not rock during normal operation.

Equipment itself may still require separate leveling procedures according to its manufacturer.

Equipment Stands with Raised Edges

The current Atosa equipment stands include safety-hemmed edges along the sides and back.

These raised edges can help keep equipment or appropriate supplies from shifting directly off the stand surface.

Equipment Stand vs. Work Table

An equipment stand is specifically intended to support commercial countertop equipment.

A work table is primarily designed to provide an open preparation surface.

Both may be stainless steel and include undershelves, but their intended use differs.

Browse our Commercial Work Tables when the primary need is food preparation rather than equipment support.

Should You Put Equipment on a Work Table?

Some commercial work tables can support equipment when properly rated and when the appliance installation allows it.

However, using a prep table permanently as an appliance stand removes valuable workspace from the kitchen.

A dedicated equipment stand can provide a cleaner layout when the appliance is intended to remain in one location.

Equipment Stand vs. Chef Base

A commercial equipment stand provides non-refrigerated support with open storage underneath.

A refrigerated chef base supports compatible cooking equipment while providing refrigerated drawers below.

A chef base can improve ingredient access on a busy cookline, while a standard equipment stand is simpler and does not require electrical refrigeration.

When Is an Equipment Stand Better Than a Chef Base?

Choose an equipment stand when refrigerated storage directly beneath the appliance is unnecessary.

The open undershelf can be used for pans and tools, and the stand avoids the additional cost and maintenance of a refrigeration system.

When Is a Chef Base Better?

A chef base can make sense when cooks repeatedly need refrigerated proteins, vegetables, or other ingredients directly below countertop cooking equipment.

The refrigerator becomes part of the cooking station rather than requiring employees to walk to a separate reach-in.

Equipment Stands for Countertop Griddles

Countertop commercial griddles are a common type of equipment that may require a dedicated support surface.

Before pairing a stand with a griddle, verify the appliance dimensions, total operating weight, ventilation needs, grease-management requirements, and manufacturer installation instructions.

Browse our Commercial Griddles for additional cooking equipment.

Equipment Stands for Charbroilers

A countertop charbroiler may also require a dedicated heavy-duty platform beneath the hood.

The stand must provide sufficient dimensions and capacity while allowing the charbroiler's required clearances and ventilation.

Browse our Commercial Charbroilers.

Equipment Stands for Countertop Fryers

Some restaurants operate compact countertop fryers rather than full floor models.

A fryer stand requires especially careful planning because hot oil creates additional safety considerations.

The appliance should be installed only on an appropriate stable surface and according to the fryer manufacturer's requirements.

Equipment Stands for Commercial Ovens

Countertop convection ovens, pizza ovens, rapid-cook ovens, and other compact commercial ovens may require dedicated support surfaces.

Make sure the stand is deep and wide enough for the oven while maintaining required rear, side, and top clearances.

Equipment Stands for Pizza Ovens

Countertop pizza ovens can be substantially deeper and heavier than their cooking chamber alone suggests.

Measure the oven's complete exterior footprint before selecting a stand.

Equipment Stands for Panini Grills

Panini presses and sandwich grills can also be positioned on equipment stands when the installation and dimensions are appropriate.

Browse our Panini & Sandwich Grills for countertop cooking equipment.

Equipment Stands for Commercial Mixers

Compact countertop mixers can require substantial support because the machine produces movement and vibration during operation.

A stable equipment stand can help establish a dedicated mixing station, with bowls or accessories stored below when appropriate.

Equipment Stands for Food Processors

Large food processors and continuous-feed vegetable machines may also benefit from a dedicated stand, particularly when the restaurant does not want those appliances consuming prep-table space.

Equipment Stands for Food Warmers

Countertop food warmers and holding equipment can be positioned on commercial equipment stands when all dimensional, heat, and installation requirements are satisfied.

Equipment Stands for Induction Cookers

Commercial induction units provide another countertop cooking application.

Because induction equipment still requires adequate airflow and electrical access, the stand should be positioned so power cords and ventilation openings remain appropriately managed.

Equipment Stands for Hot Plates

Commercial countertop hot plates may use dedicated equipment stands as part of a cooking line.

Verify hood, gas or electrical requirements, and stand compatibility before installation.

Equipment Stands for Restaurants

Full-service restaurants may use equipment stands beneath supplemental cooking appliances that do not have their own cabinet or base.

This can include equipment added as the menu grows or specialty appliances that only occupy part of the cookline.

Equipment Stands for Indian Restaurants

Indian restaurant kitchens often use countertop hot plates, charbroilers, griddles, induction equipment, food processors, mixers, and specialty cooking appliances.

A dedicated stainless steel equipment stand can help integrate these appliances without permanently consuming a general-purpose work table.

Equipment Stands for Pizzerias

Pizzerias can use equipment stands beneath countertop ovens, mixers, warming equipment, induction units, or other specialty appliances.

The lower shelf can also provide useful pan and accessory storage near the production station.

Equipment Stands for Delis

Delis may use stands for sandwich grills, panini presses, warmers, slicer-related stations, and other compact commercial appliances.

Equipment Stands for Bakeries

Bakeries may need dedicated stands for mixers, countertop ovens, food processors, warmers, and specialty pastry equipment.

Keeping appliances on dedicated stands can preserve work tables for rolling, decorating, portioning, and other manual prep.

Equipment Stands for Cafés

Cafés frequently operate within limited back-of-house space.

A compact equipment stand can create a dedicated appliance station while the undershelf adds storage without increasing the overall footprint.

Equipment Stands for Hotels

Hotels can use equipment stands in restaurant kitchens, banquet departments, cafés, room-service kitchens, pastry areas, and other foodservice outlets.

Equipment Stands for Catering Kitchens

Catering kitchens often use numerous countertop appliances that need dedicated locations during high-volume production.

Equipment stands can keep those machines organized while reserving work tables for active food preparation.

Equipment Stands for Commissaries

Central production kitchens may use multiple equipment stands to create dedicated processing, cooking, warming, and specialty-prep stations.

Standardizing stand sizes around commonly used appliances can make the workspace easier to organize.

Equipment Stands for Food Trucks

Food trucks have particularly tight space constraints, and equipment installations are subject to additional mobility and safety considerations.

Do not assume a standard freestanding restaurant equipment stand is appropriate for a mobile kitchen without reviewing the vehicle's installation and securing requirements.

Equipment Stands for Compact Kitchens

Compact restaurants should pay particular attention to stand footprint.

A few unnecessary inches of width can reduce working aisle space or make neighboring equipment difficult to operate.

Smaller 30" x 24" or 30" x 30" platforms may be preferable when the appliance permits them.

Equipment Stands for Large Commercial Kitchens

Larger production kitchens can use 48 and 60-inch stands for wide appliances or larger specialty stations.

Even in a large kitchen, the stand should be sized around the equipment rather than selected simply because floor space is available.

Equipment Stand Depth

Depth is especially important for ovens, mixers, and cooking appliances with substantial front-to-back dimensions.

A shallow stand may appear wide enough but still fail to support the complete appliance footprint.

Equipment Stand Width

Width should accommodate the appliance itself while respecting any required side clearances.

Do not assume nominal cooking width equals total appliance width.

Equipment Stand Height

Equipment stands are generally intended to position countertop appliances at a practical working height, but the final height of the station also depends on the appliance itself.

A tall appliance placed on a standard stand may position controls or loading areas too high for comfortable operation.

Consider the complete equipment-plus-stand height.

Working Height for Countertop Equipment

The ideal working height depends on what employees do with the appliance.

A low-profile griddle and a tall commercial mixer can require very different support heights even if both are technically countertop equipment.

Measure the Complete Kitchen Station

Before purchasing a stand, consider:

• Equipment width
• Equipment depth
• Equipment height
• Equipment weight
• Required clearances
• Hood position
• Gas or electrical connections
• Door and control access
• Grease or drainage requirements
• Employee working space

Equipment Stand Placement Under a Hood

When an equipment stand supports cooking equipment that requires ventilation, the final appliance position needs to work with the hood system.

Do not choose the stand independently from the hood layout.

Equipment Stands & Gas Appliances

Gas countertop equipment may require gas connections, shutoff access, ventilation, and specified clearances.

The stand should not interfere with those requirements.

Installation should follow the appliance manufacturer's instructions and applicable local requirements.

Equipment Stands & Electric Appliances

Electric countertop equipment requires convenient access to the correct voltage and receptacle or hardwired connection.

Do not route cords where employees will trip over them or where they may contact hot surfaces.

Equipment Stands & Ventilation

Many countertop appliances require airflow around the rear, sides, or underside of the equipment.

The stand and surrounding kitchen layout should preserve those required ventilation spaces.

Equipment Stands & Grease Management

Griddles, charbroilers, and fryers can produce grease during cooking.

Install equipment so grease pans, drawers, drains, or other service components remain accessible without having to move the entire station during every cleaning cycle.

Equipment Stand Storage

The undershelf adds valuable storage, but it should remain organized.

Overloading the lower shelf with unrelated items can make equipment cleaning and service access difficult.

Store Equipment Accessories Below

A useful strategy is to reserve the undershelf for items associated with the appliance above.

Mixer bowls can stay with the mixer, pizza pans can stay near the oven, and griddle tools can remain near the griddle station when appropriate.

Equipment Stand vs. Shelving

Commercial shelving is designed primarily to store inventory vertically.

An equipment stand is designed primarily to support an appliance at working height.

The undershelf provides useful secondary storage, but it does not replace a complete restaurant shelving system.

Browse our Storage & Shelving for dedicated storage equipment.

Equipment Stand vs. Dunnage Rack

A dunnage rack is a low storage platform used for bulk products and supplies.

An equipment stand is considerably taller and designed to support operating equipment.

The two should not be treated as interchangeable simply because both use heavy-duty commercial construction.

Equipment Stand vs. Table with Backsplash

A work table with a backsplash provides a flat food-preparation area and helps protect the wall behind the surface.

An equipment stand places more emphasis on structural equipment support and compact appliance integration.

Choose according to whether the upper surface will primarily hold equipment or be used for food prep.

Adjustable Undershelf Height

One advantage of the Atosa equipment stands is the ability to adjust the undershelf position.

Raise the shelf when storing shallow pans and accessories or position it lower when taller items need to fit underneath.

Raised Equipment Stand Edges

The safety-hemmed edges on the sides and rear help create a defined upper equipment area.

They should not be treated as a substitute for proper equipment installation or anchoring where the appliance manufacturer requires additional securing methods.

Equipment Stand Assembly

The Atosa stands in the current collection ship knocked down, meaning they require assembly before use.

Necessary assembly tools are included according to the current product descriptions.

What Does Knocked Down Mean?

Knocked-down commercial equipment is shipped in separate components rather than fully assembled.

This can reduce shipping volume, but the stand must be assembled correctly before any appliance is placed on top.

Assembling a Commercial Equipment Stand

Follow the manufacturer's instructions carefully and make sure the legs, undershelf, supports, feet, and upper surface are fully secured.

Do not place heavy equipment on an incompletely assembled stand.

Level the Stand Before Installing Equipment

After assembly, position the stand in its final location and adjust the bullet feet as necessary so the stand sits securely.

Install the appliance only after the support surface is stable.

Moving an Equipment Stand

The Atosa models currently represented use adjustable bullet feet rather than being marketed as mobile caster stands.

Do not drag a loaded stand across the kitchen floor.

Remove or appropriately handle the equipment before relocating the station according to the equipment's safety requirements.

Equipment Stands with Casters vs. Feet

Casters provide mobility but require proper braking and equipment securing.

Adjustable feet prioritize a stationary installation and allow minor leveling adjustments.

The Atosa models in this collection use adjustable bullet feet.

Cleaning Stainless Steel Equipment Stands

Equipment stands should be incorporated into the normal kitchen cleaning schedule.

Clean the upper surface, undershelf, legs, feet, raised edges, and areas where food or grease can collect.

Cleaning Under Commercial Equipment

Countertop appliances should be cleaned and moved only according to their manufacturer instructions.

Food debris and grease can collect around the equipment footprint, especially beneath griddles, fryers, and similar cooking appliances.

Cleaning the Undershelf

Remove stored items periodically so the entire undershelf can be cleaned rather than simply wiping around pans and supplies.

Inspect Equipment Stands Regularly

Check the legs, feet, undershelf, support channels, upper surface, and connection points for looseness, damage, or instability.

A stand carrying commercial equipment should remain stable and structurally sound.

Do Not Use a Damaged Equipment Stand

A severely bent, unstable, or damaged support stand should be evaluated before continuing to carry heavy commercial appliances.

The cost of replacing a damaged stand can be far less than the consequences of an appliance becoming unstable.

Do Not Overload the Undershelf

The lower shelf is useful for storage, but it should remain within the manufacturer's load limits.

Heavy items should be arranged so weight is distributed appropriately.

Do Not Guess at Equipment Compatibility

One of the most important steps when purchasing an equipment stand is verifying that the stand is suitable for the exact appliance.

Matching exterior dimensions alone does not establish compatibility.

Weight, heat, ventilation, clearances, grease management, and manufacturer requirements also matter.

Choosing a Stand for a Griddle

Measure the griddle's complete exterior footprint and confirm the stand can safely support its operating weight.

Also account for grease pans and required access around controls.

Choosing a Stand for a Charbroiler

Charbroilers generate substantial heat and grease.

Verify the equipment installation instructions, stand dimensions, surrounding clearances, and hood position before building the station.

Choosing a Stand for a Fryer

Stability is particularly important around hot cooking oil.

Use only an appropriate commercial support setup and do not select a stand solely because the fryer physically fits on top.

Choosing a Stand for an Oven

Countertop ovens can be heavy and deep.

Check the appliance door swing, electrical or gas connection, ventilation, service access, and total working height.

Choosing a Stand for a Mixer

Mixers can create dynamic loads through kneading and mixing action.

A stable stand and comfortable bowl-loading height are especially important.

Choosing a Stand for Prep Equipment

Food processors and other prep machines may not generate high cooking heat, but they still require a stable platform and enough room for ingredient containers, discharge bins, and employee operation.

Choosing a Commercial Equipment Stand for a New Restaurant

During a new kitchen build, identify every countertop appliance and determine whether it will sit on a work table, refrigerated chef base, dedicated stand, or another manufacturer-approved support surface.

Planning this early prevents a kitchen from opening with expensive equipment sitting on temporary tables or occupying surfaces intended for food prep.

Adding Equipment to an Existing Restaurant

When adding a countertop appliance to an existing cookline, restaurants often focus on whether there is enough empty space.

The better question is whether there is enough space for the appliance, stand, utilities, clearances, hood coverage, and employee access together.

Protect Valuable Prep Space

A commercial work table can become unusable for prep if several permanent appliances are placed on top of it.

Dedicated stands allow the kitchen to separate equipment-support space from food-preparation space.

Build Dedicated Kitchen Stations

Equipment stands can help create logical stations throughout a commercial kitchen.

A grill station, mixer station, warming station, or countertop oven station can keep related equipment and accessories organized in one area.

Equipment Stands for Growing Restaurants

Restaurants often add specialty appliances as menus expand.

A dedicated equipment stand can make it easier to integrate a new countertop appliance without redesigning every existing preparation table.

Equipment Stands for Full Restaurant Projects

Equipment stands are small compared with ranges, walk-ins, and hoods, but they still influence commercial kitchen workflow.

They should be planned alongside cooking equipment, work tables, refrigeration, shelving, and aisle widths rather than added as an afterthought.

Atosa Equipment Stands & Commercial Cooking Equipment

Atosa equipment stands can complement countertop restaurant appliances where the dimensions and installation requirements are compatible.

Browse our Commercial Cooking Equipment, Commercial Griddles, and Charbroilers when building a cookline.

Equipment Stands & Commercial Work Tables

A well-designed kitchen may use equipment stands for permanent appliances and work tables for cutting, mixing, plating, and general prep.

Separating these two functions can help preserve valuable open work surfaces.

Equipment Stands & Storage

The undershelf provides local storage, while dedicated shelving handles larger quantities of ingredients, smallwares, and supplies.

Browse our Commercial Storage and Storage & Shelving collections for additional restaurant organization.

Shop Commercial Equipment Stands

Nishi Enterprise carries commercial equipment stands, stainless steel equipment stands, restaurant equipment stands, kitchen appliance stands, countertop equipment stands, heavy-duty restaurant stands, commercial cooking equipment stands, and foodservice equipment stands for professional kitchens.

The current assortment features Atosa stainless steel equipment stands in multiple commercial footprints, including approximately 30" x 24", 30" x 30", 30" x 36", 30" x 48", 30" x 60", 36" x 30", 36" x 36", and 36" x 48" configurations.

Current Atosa stands include stainless steel top surfaces and undershelves, reinforced upper support, adjustable undershelves, adjustable bullet feet, raised safety-hemmed edges, and knocked-down construction for assembly.

Whether you need a compact stand for a small countertop appliance, a deeper stand for an oven or mixer, or a wide four to five-foot platform for larger commercial equipment, explore the collection above to compare dimensions and find a support surface that matches the appliance and kitchen layout.

For related restaurant equipment, browse our Atosa, Commercial Work Tables, Commercial Cooking Equipment, Commercial Griddles, Charbroilers, and Storage & Shelving.