Stainless Steel Guide
Mar 1st 2018
- Stainless steel is one of the most important components of many commercial restaurant equipment and supply units. It is paramount to this industry. Understanding grading and labels are important when deciding what models to invest in.
304 Stainless Steel |
Note: The gauge of the stainless steel and the type of edge the table has will vary the price point. |
430 Stainless Steel |
Note: Price points are more economical. |
Stainless Steel Gauges |
Note: As the number increases, the thickness decreases. For example: a 14 gauge table is thicker than a 16 gauge table. |
Galvanized Steel |
Note: Health codes vary, please check with your local department for regulations regarding the use of galvanized vs. stainless steel. |
The Numbers |
18/0, 18/8 and 18/10 stainless steel
Note: Higher the number, the more corrosion resistant the material. |
300 series vs. 400 series |
Note: Stainless flatware made of 18/8 will not catch in a magnetic flatware catcher. The less durable 18/0 will catch since it is magnetic. |