Stainless Steel Laid Bare: Tips to Make Your Stainless Steel Stain Less

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-coloured, hygienic manufacturing material.

Equipment descriptions will often refer to the type of steel used, its grade, and 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:

Stainless steel is 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 result in varying types or grades, which are reflected in the strength, corrosion resistance, and price of the product.

• Austenitic Steel: The most common type of steel used in the market today. It is incorporated into around 70% of all steel production and is particularly resistant to corrosion.
• Ferritic Steel: Contains nickel, making it magnetic. It is known for its ability to withstand stress and offers great corrosion resistance.

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

• 304 Austenitic Stainless Steel: Practical and durable, this is the most common type seen in commercial equipment production. It offers resistance against sterilising solutions and food products and has enhanced protection against rust. It is mainly used in the production of sinks and workstations. This grade is more expensive than most other stainless steel options.
• 201 Austenitic Stainless Steel: Shares a similar composition to 304 and is entirely food safe but 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 but 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.

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

• 18 gauge: Measures roughly 1.24mm in thickness and is the lowest-costing gauge, usually used in the manufacture of wall shelves or undershelves.
• 16 gauge: The most versatile gauge, offering the perfect ratio of strength and value for money. Measures around 1.65mm in thickness and is typically used for prep tables and sinks.
• 14 gauge: With a 2.11mm in 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 that you know the basics, purchase with confidence, knowing that you have knowledge of the perfect product that will serve you best.

The majority of commercial kitchen equipment is manufactured using stainless steel. The durability of this material makes it perfect for the heavy use that it must endure daily. It is easy to clean and can be resistant to bacteria, making it especially suited to worktops and prep tables.

Stainless steel gives an attractive and uniform appearance to any kitchen, regardless of size and layout. However, without the correct cleaning and maintenance, it will corrode and tarnish, leaving the appearance untidy, dirty, and unhygienic.

All stainless steel products have a thin layer of chromium coating on the outside, which gives the ‘stainless’ aspect. Without proper maintenance and cleaning, this chromium layer will be compromised. By understanding the correct ways to care for your stainless steel units, whether that’s stainless steel multidecks for front of house use or saladette counters, pizza prep counters or commercial stainless steel chest freezers for back of house, and implementing strict and regular cleaning schedules, you can guarantee the longevity of your equipment.

The beauty of the stainless steel chromium layer coating the surfaces is that it will never be eroded by too much cleaning, only by not cleaning it enough. There are correct methods to care for your equipment, which will prolong the appearance of your units.

• Only use a damp cloth to clean the stainless steel surfaces. For stubborn spots, use a mild diluted cleaning detergent.
• Wipe accidental spills immediately before they set and become baked on.
• For baked-on grease, use a mixture of baking soda and water to create a paste or a non-abrasive cream cleaner.
• Always wipe in the direction of the finish to avoid damaging the chromium layer.
• For fingerprints, use a glass cleaner to prevent etching marks or permanent tarnishing.
• After cleaning, rinse the areas with warm water and a soft cloth to remove any residual cleaning soaps or detergents. Then, dry the area immediately to prevent water spots.

Following these recommended cleaning procedures will help maintain the integrity and attractive appearance of your stainless steel equipment. Avoid using abrasive scrubbing methods, chlorine-based cleaners, and harsh chemicals that can damage the protective layer. Stainless steel cleaners should only be used as a repairing polish for already scratched or marked surfaces.

By caring for and maintaining your stainless steel equipment correctly and daily, you can enhance the appearance of your commercial kitchen and ensure maximum longevity for your units.