BK Resources BKDC-1560 Equipment Stands & Utility Carts - BKDC-1560
BK Resources BKDC-1560 stainless dish cabinet, 60x15", 14/18 gauge stainless, fixed shelf, adjustable legs, NSF-certified for durable commercial use.
What our Experts Think
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Durable stainless-steel construction: 14‑gauge T‑304 stainless steel top with 18‑gauge body resists corrosion, stains, and daily heavy use.
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Space-efficient footprint: 60" wide × 15" deep × ~35" high fits narrow or busy kitchen layouts while offering generous storage or staging space.
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Open-front design for fast access: Fixed shelf allows easy staging of clean plates, trays, or smallware — ideal for busy kitchens or service lines.
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Adjustable, stable support: 6" stainless steel legs with adjustable bullet feet ensure level setup on uneven floors.
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Sanitation-ready: Stainless-steel surfaces are easy to clean and meet commercial hygiene standards.
Q&A
Q: What is the BK Resources BKDC-1560?
A: It’s a 60″‑wide × 15″‑deep stainless-steel open-front dish cabinet/equipment stand designed for commercial kitchens, serving lines, or food-service storage and staging tasks.
Q: What materials and build quality does it use?
A: The top is heavy-duty 14-gauge T-304 stainless steel, and the body is 18-gauge T-304 stainless steel. It rests on 6″ stainless-steel legs with adjustable bullet feet for stability and leveling.
Q: What are its dimensions and structural specs?
A: Overall width is 60″, depth 15″, and height 34.75″ (to top of work surface). It includes a fixed-position shelf beneath the top for storage or staging.
Q: What is the cabinet configuration and functional use?
A: Features an open-front design for easy, fast access — ideal for storing or staging clean plates, trays, cookware, or ingredients close to prep or service areas.
Q: Is it suitable for commercial food-service use?
A: Yes, it is NSF-certified, meeting sanitation, hygiene, and safety standards for professional kitchens and food-service environments.
Q: What types of operations is this best suited for?
A: Perfect for restaurants, cafeterias, catering kitchens, institutional food-service operations, or any back-of-house area needing a sturdy, sanitary, and accessible staging or storage surface.
Maintenance Tips
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Clean regularly with mild soap and warm water to remove dust, spills, and debris.
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Disinfect as needed using NSF-approved, non-abrasive cleaners to maintain a sanitary surface.
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Inspect hardware and wheels weekly for loose screws, bent frames, or worn casters; tighten or replace as necessary.
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Avoid abrasive pads or harsh chemicals that can scratch or damage stainless steel surfaces.
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Wipe dry after cleaning to prevent water spots, corrosion, and mineral buildup.
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Do not overload the cart or stand; adhere to weight limits to maintain structural integrity and safety.
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Ensure smooth operation of casters by clearing debris and lubricating wheels as needed.
