Durability, corrosion resistance, broad temperature tolerances and easy clean-up make stainless steel a very popular choice for food preparation environments. It also withstands stringent hygiene standards and cleaning practices such as steam disinfection.
The different food grade stainless steels are classified by their ratios of chromium and nickel. Stainless steels with high chromium content are durable and corrosion resistant, while those with less nickel are soft enough to be made into knives.
The chemistry behind stainless steel allows it to resist corrosion and to hold up in high-temperature environments. This resistance makes cleaning and sanitizing easier, which helps prevent food contamination.
Unlike aluminum, which is more likely to corrode in your kitchen equipment, stainless steel is non-porous and has chromium oxide built into its structure, which acts as a natural shield against corrosion. It’s also a more durable metal than aluminum, so it won’t crack or break as easily.
Stainless steel is a green raw material because it’s fully recyclable and can be reused without losing its strength or integrity. It’s also a strong and lightweight metal, so it can be used for heavy-duty applications in cramped spaces. It can withstand repeated use, harsh weather, and high temperatures, so you can count on it for the long haul.
Stainless steel has a sleek and modern appearance that makes it look appealing in any kitchen. It’s also incredibly durable and can withstand heavy use for years without showing signs of wear. It’s also easy to clean, and it doesn’t absorb dirt or grime like other materials can.
Unlike other metals, stainless steel does not react with acids in food. This makes it safe to cook with acidic foods such as tomatoes and citrus, which can damage other types of metal equipment or even affect their flavor.
Stainless steel is available in many different grades to suit your needs and budget. For example, 304/304L stainless steel is often used in restaurants and commercial kitchens due to its balance of durability and affordability. It’s also hygienic and corrosion-free, making it an excellent choice for contact equipment and sinks. Another common grading system is the flatware grading, which uses ratios of nickel and chromium to describe stainless steel grades.
Many people choose stainless steel kitchens because they are hygienic. The smooth surface of stainless steel doesn’t harbor bacteria and can be cleaned easily. The material also doesn’t leach chemicals into foods like other materials can, so food stays safe to eat.
Stainless steel is also heat-resistant. It can withstand high temperatures without deforming or warping, which makes it an ideal choice for commercial cooking equipment. This means that your food will be heated evenly and you’ll be able to prepare dishes quickly.
Depending on your needs, you can use different grades of stainless steel for your kitchen. The most common type is 304, which has a higher nickel content than other types and offers excellent corrosion resistance. Another option is 316, which has added molybdenum for increased corrosion resistance against salt and other acidic substances. Regardless of the grade, your stainless steel equipment will last for a long time. The chromium and nickel content in stainless steel also make it resistant to stains and tarnishing.
Stainless steel is an inexpensive, high-quality material for kitchen equipment. It has a sleek, professional appearance that looks great with any decor and is easy to clean. It’s also resistant to dents and scratches and has handles that are securely attached. Stainless steel quay pha che inox cookware has a smooth, inert surface that resists the growth of bacteria and won’t react with food or create chemical reactions. It’s available in many different grades and finishes and is completely recyclable.
The amount of chromium and nickel in stainless steel determines how resistant it is to corrosion, so higher-quality items cost more than lower-quality options. The thickness of the steel also plays a role in price. Thicker gauges are more expensive, while thinner ones are less costly. Heavy duty equipment needs thicker gauges, such as the food prep tables that a butcher uses. A medium thickness is ideal for items like budget priced sinks and tables. The thickest options are reserved for items like equipment stands and sinks that receive the most wear and tear.