Stainless steel is one of the most durable materials available for kitchen equipment. It’s heat, corrosion and rust resistant and easy to clean.
The most popular grade for food preparation and serving is 304, or 18/8, which contains 18% chromium and 8% nickel. It has a beautiful shine that’s appealing to customers and diners. It also discourages the growth of harmful bacteria, unlike softer metals.
Safe
Stainless steel is an excellent material for commercial kitchen equipment. It’s safe, durable, and easy to clean. This is why top chefs and novice cooks alike prefer this type of kitchenware.
Unlike some materials, stainless steel doesn’t react to acidic foods. This is a huge benefit for food service businesses that have to work with a lot of different ingredients. It can also help prevent cross-contamination, as bacteria and other harmful pathogens won’t have a place to hide like they do on plastics or soft metals.
There are several grades of stainless steel, but the 304 series is the most popular. This grade contains a good amount of nickel and is resistant to corrosion. Other grades, such as 430 or 18/0 stainless steel, contain less nickel and are softer, making them easier to cut. However, they don’t hold up to corrosion as well. This is why it’s important to know the grades of stainless steel and which ones are best for your business.
Versatile
Stainless steel kitchen equipment is a long-lasting and cost-effective investment for any foodservice business. Depending on your specific needs, you can choose from various grades of this versatile metal. The 304 or 18/8 grade is the most common for foodservice environments, thanks to its balance of durability and affordability. It has a high luster and corrosion resistance, thanks to the inclusion of chromium and nickel.
Food-grade stainless steel also has a smooth surface that discourages the growth of bacteria or other harmful pathogens. While softer materials can easily scratch or leave grooves that trap food and germs, stainless steel resists this and is easy to clean and sanitize.
Stainless steel work tables are an essential addition to any commercial kitchen, whether you’re opening a small mom and pop shop or the newest branch of your restaurant chain. Stainless-steel work tables are lightweight and sturdy, with plenty of space to spread out your tools and appliances.
Stylish
When used properly, stainless steel kitchen equipment can help your establishment look its best. It has a sleek appearance that complements other materials, especially wood and other natural colors. Stainless steel is also resistant to corrosion, which can save you money on maintenance and replacement costs in the long run.
There are over 150 types of food grade bep a cong nghiep stainless steel, ranging in thickness, alloys, and grades. Each variety has its own strengths and weaknesses, so it’s important to understand the different grading systems and elements that make up stainless steel.
For example, 430 stainless steel has a lower nickel content and is usually found in flatware items and other hollowware, while 316 stainless steel is more suitable for specialized cases that involve highly acidic or saline foods. Other common grades include 18 gauge, which is thin and often reserved for low-duty items like economy tables and sinks; and 14 gauge, which is thicker and more durable, ideal for heavy-duty tables, sinks, and equipment stands.
Durable
Stainless steel is durable, so it can withstand heavy use without becoming damaged or needing to be replaced. It also has great heat resistance, so it can handle hot temperatures for long periods of time.
Unlike plain iron, which corrodes quickly, stainless steel has a smooth surface that doesn’t allow bacteria to grow and cause illnesses. Its strength and durability also make it a cost-effective choice for commercial kitchen equipment.
When purchasing food-grade stainless steel, there are several different grades and types to consider. Understanding these major variations will help you choose the right equipment for your business.
The most common type of food-grade stainless steel is 304, which has good corrosion resistance and durability. 316 is similar but contains more nickel, which increases its ability to resist acids and chlorides. Another popular option is 440, which has high carbon content, so it’s strong and can handle wear and tear well. It’s often used to produce knives because it can be sharpened to a fine edge.