Commercial Stainless Steel Kitchen Accessories

Corrosion resistance where food, salt and acid are involved. It is the grade Australian commercial kitchens are built around for anything in food contact, and it is why a good bowl does not pit where tomato sat overnight.

You will also see 430 on cheaper items, which is magnetic and less corrosion-resistant. It is fine for dry goods and structure, and a poor choice for a brine bucket.

It is the main difference between two items that look identical on a listing. A thin bowl flexes when you whisk in it, dents when dropped and distorts so the lid no longer sits flat; a heavier one does none of that.

The thickness is on the individual product page specifications. Where a bowl is used under a stick blender or on a bench every service, buy the heavier one.

Almost always contamination, not the steel failing. Steel wool, a carbon-steel blade left in the same tub, or chlorine sanitiser dried on the surface all leave iron or pitting that then rusts.

Use non-ferrous pads, rinse sanitiser off rather than letting it dry, and keep carbon steel knives out of the stainless tub. The cleaning supplies range has pads rated for stainless.

Wash with a mild detergent, rinse and dry. Scour along the grain if you must scour at all, because cross-grain scratches hold soil and show every mark afterwards.

A commercial dishwasher handles most of it. Dry immediately on anything with a rolled edge so water does not sit in the seam.

Only if it is magnetic. Many stainless cookware bases are built with a magnetic layer specifically for induction, but a plain 304 bowl or pan generally will not work on an induction hob.

Check the product page before buying for an induction bench, and see commercial cookware and stainless steel cookware for the induction-rated items.

Gastronorm sizes. Once your trays, inserts, lids and bain marie pans share one dimensional family, anything fits anywhere and you stop losing bench space to odd sizes.

Standardise bowls on two or three sizes too, so they nest properly. The gastronorms and containers range is the reference point.

For hot product, acidic product and anything that lives in the oven or a bain marie, yes. For cold storage where you need to see what is inside, plastic is the better tool and a fraction of the cost.

Most kitchens run both, and the mistake is buying one of each for everything. Decide station by station between stainless and the plastic kitchen accessories range.

Usually, provided you have the product codes or the dimensions. Matching a new tray to an existing rack or an insert to an existing well is dimensional, not brand-based, so the numbers are what matter.

Send the codes or measurements through and we will check them against what you already run.