Guides, tips, and insights about commercial kitchen equipment.
Certification is one part of compliance; the exact model, installation and local acceptance also matter. This guide explains NSF, ETL, CE and UL and how to identify the evidence required for your equipment and…
Consider a cabinet or work table whose hinge loosens, caster jams or handle comes off after six months. Even if the main steel structure remains sound, small components can disrupt operation. This is an illustrative…
Food-contact joints should meet the applicable design and sanitation requirements: smooth, durable, cleanable and free of defects that retain food residue or dirt. Required weld penetration and finishing depend on…
A sample can meet your expectations while the production order arrives with thinner steel, different components or a different alloy. A satisfactory sample does not prove that every production unit meets the same…
A preparation table may wobble or dent because of inadequate sheet thickness, weak joints, missing bracing, unsuitable leg design, loading or an uneven floor. Thickness matters, but it is not the only factor. Check…
A stainless steel preparation table can look similar in grades 304, 201 or 430. Appearance and price do not establish composition. Before buying, verify the stated grade for each component and the intended exposure.
When buying commercial kitchen equipment, you’ll often see two grades of stainless steel: 304 and 430. They look similar, but they perform very differently. Here’s what you need to know to make the right choice.
Stainless steel is widely used in commercial kitchens, but its grades are not interchangeable. The alloy in work tables, sinks and equipment affects durability and corrosion resistance. Inspection acceptance also…