Equipment Stands 600

Equipment Stands 600 are one of the most popular stand sizes in professional kitchens — the depth of 600 mm matches standard kitchen equipment bases and ensures wide application across various types of businesses.

600 mm — standard kitchen equipment depth

Equipment Stands 600 match the most widely used professional kitchen equipment depth standard. The universal size — Equipment Stands 600 mm — fits most standard kitchen equipment bases from manufacturers; choosing 600 mm reduces the risk that the stand will not match a specific piece of equipment. Refrigeration appliances — Equipment Stands 600 are suitable for standard refrigerated cabinets and under-counter fridges with a depth of 600 mm; this is the most common refrigeration equipment base depth. Convection ovens — Equipment Stands 600 are suitable for 6–10 tray convection ovens with a 600 mm base; they match several popular manufacturer models. Dishwashing equipment — Equipment Stands 600 are suitable for under-counter rack-type dishwashers with a depth of 600 mm.

Construction and technical properties

Equipment Stands 600 are designed for long-term use in professional kitchens. Steel profile — Equipment Stands 600 are made from stainless steel tube or angle profile; they provide durability for equipment weight and dynamic loads from vibration. Welded frame — Equipment Stands 600 feature an industrial welded frame construction; joints do not loosen under weight and remain stable over time. Adjustable feet — Equipment Stands 600 allow height adjustment within a range of ±15–20 mm for uneven floors. Load parameters — Equipment Stands 600 are designed to support equipment weight with a safety margin; the specific maximum load is available in the product specification. Also see Equipment Stands 550.

Material and durability

Equipment Stands 600 made from stainless steel ensure a long service life in professional kitchen conditions. Stainless steel — Equipment Stands 600 are made from AISI 304 steel; they are resistant to the humid kitchen environment, steam and cleaning agents used in food production. Corrosion resistance — the chromium layer in the stainless steel of Equipment Stands 600 protects against oxidation even in constant moisture conditions at floor level. Satin finish — Equipment Stands 600 feature a satin finish; this is practical in busy kitchens where minor scratches are less noticeable than on a polished surface. Durable design — Equipment Stands 600 are designed for 10+ years of service with proper maintenance and cleaning.

Hygiene and HACCP requirements

Equipment Stands 600 facilitate compliance with food production area sanitary standards. Floor cleaning requirement — Equipment Stands 600 raise equipment above the floor; HACCP and food safety regulations require sufficient clearance under equipment for sanitary cleaning. Easy cleaning — the stainless steel surface of Equipment Stands 600 does not absorb dirt and prevents bacterial growth, unlike wood or plastic surfaces. Chemical resistance — Equipment Stands 600 withstand approved disinfectants and acids used in food production without corrosion or surface damage. Documentation — Equipment Stands 600 are included in the kitchen equipment list for HACCP record-keeping; cleaning frequency can be logged in the protocol. Also see Stands and Supports for Equipment.

HoReCa application scenarios

Restaurant kitchen — Equipment Stands 600 under convection ovens and refrigerated cabinets; they create a clean and hygienic equipment zone. Hotel industrial kitchen — Equipment Stands 600 for all standard kitchen equipment elements to ensure uniform installation height. Food production business — Equipment Stands 600 meet industrial cleaning and disinfection requirements; floors can be washed with large amounts of water. High-capacity canteen — Equipment Stands 600 stabilise large-load kettles and equipment elements.

Frequently asked questions

Can an Equipment Stand 600 be used if the equipment base is slightly narrower — for example, 580 mm? Equipment Stands 600 with a depth of 600 mm can be used under equipment with a slightly narrower base if the equipment is securely installed and safe; however, it is recommended to choose a stand that matches the equipment base as closely as possible — also see Equipment Stands 550.

How do I determine if my equipment is 600 mm or 650 mm? For Equipment Stands 600 — the depth is indicated in the equipment’s technical passport or on the data plate; when measuring the equipment, measure from the front to the back wall; if the equipment is 600–610 mm — choose an 600 mm stand; for 640–660 mm — see Equipment Stands 650.

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.