Stainless Steel Laid Bare

We all know the benefits of stainless steel appliances and utensils in commercial kitchens but do you really understand the full concept? Stainless steel is far more complex than a simple shiny silver hygienic manufacturing material.

Equipment descriptions will often refer to the type of steel used, a grade and a gauge. Understanding the strengths and weaknesses of each will guarantee that you invest your money in products suitable for the job.

Here is a simple guide to ensure that you never get confused.

What is stainless steel?

Stainless steel is actually a broad umbrella term used to describe a group of hybrid metals or alloys. It is made by mixing iron with at least 10.5% chromium along with other metals and materials such as carbon. Different quantities of ingredients will result in varying types or grades which will in turn reflect in the strength, corrosion resistance and price of the product.

Main types of steel

• Austenitic Steel; the most common type of steel used in the present market. It is incorporated into around 70% of all steel production and is particularly resistant to corrosion.
• Ferritic Steel; containing nickel, equipment made from ferritic steel is magnetic. It is known for its ability to withstand stress and also offers great corrosion resistance.

Each of these types is further broken down into different grades, each grade stipulating the quality that can be expected.

Understanding grades

• 304 Austenitic Stainless Steel; being practical and durable this is the most common type seen in commercial equipment production. Offering resistance against sterilising solutions and food products it has enhanced protection against rust and is mainly used in the production of sinks and work stations. This grade is more expensive than most other stainless steel options.
• 201 Austenitic Stainless Steel; sharing a similar composition as 304, it is entirely food safe however doesn’t provide the protection against corrosive substances that 304 does.
• 430 Ferritic Stainless Steel; typically used in ovens, refrigerators and shelves it is more suited to areas where chemical use is reduced. It is a cheaper option however can last a long time when taken care of appropriately.
• 316 Ferritic Stainless Steel; high quantities of nickel make this option extremely corrosion resistant but also very expensive. It is typically seen in the manufacture of medical equipment.

What is the gauge?

The lower the gauge measurement, the thicker the steel is. While this measures density it bears little relevance to the quality and so the type and grade should always be considered.

• 18 gauge; roughly measuring in at 1.24mm thickness it is the lowest costing gauge and is usually used in the manufacture of wall shelves or undershelves.
• 16 gauge; the most versatile gauge which offers the perfect ration of strength and value for money. Measuring around 1.65mm thickness it is typically used for prep tables and sinks.
• 14 gauge; with a 2.11mm thickness it offers ultimate strength. Ideal for heavy use it is great for locations that undergo a lot of stress. It will last longer and can take increased pressure with no signs of bowing.

Now you know the basics go forward and purchase with confidence knowing that you have knowledge of the perfect product that will serve you best.