Commercial Kitchen Wall Shelves

The same product is listed under several names, so it is worth knowing them all when you are comparing. You will see commercial kitchen stainless steel wall shelves, industrial kitchen wall shelves, industrial kitchen wall shelving, and restaurant kitchen wall shelves used interchangeably.

Word order moves around too, so a listing for stainless steel wall shelves restaurant kitchens use is the same item again. We list them under commercial kitchen wall shelves and the specification on the product page is what to compare, not the title.

High enough to work under comfortably with a mixing bowl or a board, low enough that the back of the shelf is still reachable by the shortest person on the team. Too high and the shelf becomes long-term storage instead of working storage.

Measure from the bench surface rather than the floor, because bench heights vary. The shelf dimensions are on each product page and our specifications page explains the format we use.

A trade, and the reason is the wall rather than the shelf. Brick, concrete, stud and lightweight partition walls all take different fixings, and a loaded shelf pulls down and out at the same time.

Tell us what the wall is made of when you order so we can flag anything that matters. Where it is part of a larger job, our fit-out and project management page explains how we handle it.

Single where you need clear sight and headroom across a pass, double where you are storing rather than working — dry goods, spare containers, crockery that is not in rotation.

A double tier adds the storage without adding another set of fixings, but it also puts the top shelf out of easy reach. Many kitchens run a single tier over the working bench and a double tier over a stainless steel cabinet in the back corner.

Shallow enough that it does not crowd the person working under it, deep enough to hold what you actually put up there. A shelf deeper than the bench it sits over turns into something people hit their head on.

Think about the item, not the shelf: plates and containers set the depth. Check it against the gastronorms and containers or crockery you plan to store before you choose a size.

Over a sink, often yes, and it is a good spot for drying racks and clean containers. Over a cooking line it depends on the extraction, because a shelf under a canopy can interfere with the way the hood captures grease and steam.

Check it against the canopy requirements first — see commercial kitchen exhaust hoods. Above a commercial kitchen sink the usual arrangement is a shelf for clean items only, with nothing stored that could fall in.

Wiped down with a neutral detergent along the grain, and dried. The underside matters as much as the top, because that is the surface facing the food being prepared below it and it collects dust and airborne grease.

304 stainless steel takes daily washdown without pitting, which is why it is the standard for food contact surfaces in Australian kitchens. Keep the right cloths and detergent on hand from cleaning supplies rather than using an abrasive pad that scratches the finish.