Match the top to your equipment footprint and pick base/undershelf material:
| Width to match the equipment | Size the top to your griddle/charbroiler footprint, with a little room. |
| Galvanized vs stainless undershelf | Galvanized costs less; stainless is easier to clean and rust-resistant. |
| With casters or feet | Casters for cleaning access; bullet feet for a fixed line. |
An equipment stand under hot cooking gear must be stable and rated for the load and heat; the undershelf is storage, not a food-prep surface. Leave the manufacturer-specified clearance around gas equipment and keep combustibles off the shelf below.
| Model | Deep | Long | Gauge | Weight |
|---|
Tick rows to compare side-by-side · specs are from each maker where published; a blank means that field isn’t published.
A stand is built to hold heavy countertop cooking equipment at cooking height (often ~24″ tall) with a reinforced top; a work table is a taller (~34–36″) prep surface. Don't prep on a hot-equipment stand.
Yes — charbroilers and griddles get hot and heavy; use a stand rated for that duty, not a light utility table.
These are sold through independent dealers — we don't sell equipment.
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