Stands and supports ensure stable and hygienic equipment installation — raising the equipment off the floor makes cleaning underneath easier and reduces the risk of dirt accumulation. The stainless steel construction withstands the heavy weight of equipment and ensures long-lasting use in an intensive kitchen environment.
The function of stands in kitchen equipment layout
Kitchen equipment stands and supports perform several important functions. Firstly, a stand raises the equipment to a comfortable working height — lifting a standard combi oven or refrigerated display case to a 300–400 mm height improves ergonomics and prevents back strain for staff. Secondly, the space under the stand allows regular cleaning of the floor beneath the equipment, which is a mandatory HACCP hygiene requirement. Thirdly, a stable stand with adjustable legs ensures the equipment’s horizontal position even on an uneven floor.
Stand depth and compatibility with equipment
Choosing the correct stand depth is critical — the stand must match the depth of the equipment being installed or be slightly larger. Available stands come in depths of 550, 600 mm, 650 and 700 mm — each suitable for different equipment sizes. See the Equipment Stands 600 for standard equipment and the Equipment Stands 700 for deeper equipment. It is important to check the specific dimensions of the equipment and select the appropriate stand.
Load capacity and stability
The weight of professional kitchen equipment can reach 100–300 kg or more. The stand must be designed with sufficient load capacity — usually at least 1.5 times the weight of the equipment. The stainless steel construction with rigid sides and strong leg brackets ensures the necessary stability. Adjustable leg feet allow levelling the stand on an uneven floor, which is important for the precise horizontal positioning of the equipment.
HACCP requirements for equipment installation
HACCP requirements state that kitchen equipment must be installed in a way that allows all surfaces around and beneath the equipment to be cleaned and disinfected. Equipment placed directly on the floor without a stand makes cleaning difficult and can create areas where dirt and bacteria accumulate. A stand with a minimum 150 mm clearance from the floor ensures it can be cleaned and, if necessary, disinfected with high-pressure water. BHS provides stands that meet HACCP hygiene requirements for the food sector.
Advantages of stainless steel
AISI 304 stainless steel is the optimal material for stands and supports in professional kitchens. It withstands high temperatures from nearby combi ovens, is corrosion-resistant in humid environments and is easy to disinfect. Stainless steel does not absorb grease or bacteria — important for hygiene in a sensitive kitchen environment.
Frequently asked questions
How to choose the correct stand depth?
Measure the equipment depth and choose a stand with the same or slightly greater depth. BHS helps with selection.
Are stands adjustable in height?
Usually not — the stand height is fixed, but the leg feet adjust the horizontal position. BHS provides advice.
Maintenance and service life
Stainless steel stands typically last 15–25 years in intensive commercial use. Regular cleaning with neutral detergents maintains surface hygiene. Regular inspection of the leg feet ensures a stable position and prevents the stand from shifting. BHS provides kitchen equipment maintenance advice. Contact BHS to find out about stand models and delivery options. BHS helps HoReCa businesses equip kitchens with high-quality stainless steel stands and supports.
Kitchen layout optimisation
Properly positioned stands and supports are part of an efficient kitchen layout. Stand height affects work ergonomics — a work surface that is too low or too high increases the risk of physical strain. When planning the kitchen, it is important to consider the stand dimensions and the possibility of moving the equipment — some stands are equipped with wheels for mobile relocation. BHS helps plan kitchen layouts according to ergonomic and HACCP requirements. Contact BHS for advice on kitchen equipment.
Stand applications for different equipment
Stands designed for combi ovens are built to withstand high temperatures and elevated weight. Dishwasher stands provide a water-resistant surface and drainage. Refrigeration equipment stands often have adjustable legs to ensure the precise horizontal position needed for efficient compressor operation. Large-scale food production equipment stands may be specially reinforced to support weights over 200 kg. BHS helps kitchens choose the right stand for each equipment category.
Stand wheels and mobility
Some stand models are equipped with wheels, allowing the equipment to be moved when necessary. Wheels are particularly useful for equipment that needs to be moved periodically for cleaning. The wheels must have a locking mechanism to ensure a stable position during equipment operation. When equipping a kitchen with new equipment, it is important to check whether the intended location allows mobility and whether the floor covering is suitable for a wheeled stand. Contact BHS to find out about stand models, prices and delivery options. BHS helps professional kitchens equip themselves with high-quality stainless steel stands and supports according to equipment parameters. Contact BHS for advice on kitchen equipment and stand selection.
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.
