Equipment Stands - N

Equipment Stands - N — a non-standard equipment stand is a custom solution for situations where a standard series stand does not meet the specific equipment’s size, weight load, mounting or installation requirements; BHS designs and manufactures such stands to order for specific equipment specifications in professional HoReCa kitchens, bars, pastry businesses and other food processing companies.

When a non-standard equipment stand is needed

Equipment Stands - N — a standard equipment stand (550, 600, 650, 700 mm width) covers most typical equipment requirements; however, there are situations where a standard stand does not fit — the equipment is non-standard in size, a special mounting system is required or a specific layout is needed. Non-standard equipment sizes — Equipment Stands - N is necessary when the equipment’s width or depth does not fit within the standard series dimensions; for example, the equipment may be narrower or wider than the standard series, or a stand may be needed for double equipment placement; BHS designs a custom stand for such cases. Specific mounting requirements — Equipment Stands - N may be necessary if the equipment requires specific mounting from the stand: anti-vibration assembly, additional load-bearing supports, placement with raised side guards or a unique leg system; see Non-standard Solutions. BHS designs non-standard stands.

Non-standard stand construction and materials

Equipment Stands - N — BHS non-standard equipment stands are made from stainless steel, the standard material for HoReCa kitchens; stainless steel ensures hygiene, durability and compliance with HACCP requirements in wet and aggressive kitchen environments. Advantages of stainless steel for stands — Equipment Stands - N stainless steel withstands moisture, cleaning chemicals and heat; the steel does not corrode over time, does not rust and does not lose its structure; it can be disinfected with standard disinfectants. Structural strength for equipment weight load — Equipment Stands - N is designed according to the specific equipment’s weight; heavier equipment (deck oven, large fryer) requires a reinforced profile and thicker legs; BHS calculates the necessary load-bearing capacity before manufacturing; see Stands and Supports for Equipment. BHS manufactures non-standard stands.

Ergonomic and hygiene benefits of a stand

Equipment Stands - N — a stand raises equipment to an ergonomically correct working height; equipment on the floor is ergonomically unsuitable — the worker bends or squats, increasing back strain during intensive work shifts. Equipment height optimisation — Equipment Stands - N ensures that the equipment is at the worker’s comfortable working zone — usually 85–95 cm from the floor (depending on the equipment type and worker’s height); this height is ergonomically optimal for prolonged kitchen work. Hygiene under the equipment — equipment on a stand is raised above the floor, making it easier to clean the floor underneath; equipment on the floor creates a dirt accumulation zone that is difficult to reach with cleaning equipment; see Kitchen Worktables. BHS supplies ergonomic stands for HoReCa equipment.

HoReCa usage scenarios

Equipment Stands - N for a non-standard size fryer — a fryer with width or depth outside the standard series dimensions; BHS designs a stand according to the specific fryer’s specifications; the stand ensures ergonomics and floor hygiene in the restaurant’s fryer section. Equipment Stands - N for a convection oven on a worktable — a convection oven is heavy equipment that requires a stand with high load-bearing capacity; the BHS stand meets the specific oven’s weight requirements. Equipment Stands - N for a blender station in a bar — a blender on a custom stand with anti-vibration mounting; the stand prevents vibration transfer to the counter surface during intensive blender use; BHS supplies the products.

Frequently asked questions

What information is needed to order a non-standard equipment stand? Equipment Stands - N — for BHS stand design, the following is required: equipment model number and specifications (width, depth, height, weight), installation environment (on the floor or on a counter), desired final height (equipment top height from the floor) and specific mounting requirements; see Non-standard Solutions.

How does a non-standard stand differ from a standard series stand? Equipment Stands - N — standard series stands (550, 600, 650, 700) are ready-made products with fixed dimensions; a non-standard (N) stand is designed and manufactured according to specific specifications; a non-standard stand may differ in size, leg configuration, additional mountings or material thickness; see also the Stands and Supports for Equipment range.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.