Stainless Steel Kitchen Equipment Manufacturer
Stainless steel fabrication is the skeleton of every commercial kitchen — and the specification starts with material grade, load requirement and hygiene integration. We fabricate work tables, sinks, shelving, trolleys, exhaust hoods and custom units to your floor plan, using AISI 304 (or 316 for high‑corrosion zones), with finish, edge treatment, underside bracing and NSF/ISO hygiene detail specified at order stage. Every fabricated item is designed to interface with the adjacent equipment line, drainage layout and cleaning protocol.
Specify the Material Before Selecting the Model
Stainless steel fabrication specification follows five decision points:
- Material grade — AISI 304 for general food contact; AISI 316 for high‑salt, acid or chlorine exposure
- Sheet thickness and underside bracing — load rating for heavy equipment, meat prep, and impact zones
- Edge treatment and welding finish — NSF/ISO hygienic seam, coved corner, turned‑down edge
- Interface with adjacent equipment — height alignment, drainage slope, knock‑out panel positions
- Splash‑back and upstand — wall integration height per local health code
Custom Stainless Steel Fabrication & Gauge Sizing Matrix
Material grades, reinforcement profiles, sound-deadening architectures, and load ratings for back-of-house steel fabrication.
| Fabrication Application | Steel Grade & Thickness | Structural Under-Reinforcement | Acoustic & Underside Treatment | Edge Profile & Backsplash | Static Load Rating & NSF Standard |
|---|---|---|---|---|---|
| Heavy-Duty Prep & Butchery Table | AISI 304 (1.2mm - 1.5mm / 16 Ga) | 2.0mm Hat-Channel Stiffeners (Hat Box Profile) | High-Density Waterproof Sound-Deadening Substrate | 100mm Backsplash with 45° Return, Bullnose Front Edge | 400 - 550 kg Static Uniform Load, NSF/ANSI 2 Certified |
| Pot Washing & Scullery Sinks | AISI 304 (1.2mm - 1.5mm / 16 Ga) | Seamless Deep-Drawn or TIG-Welded 25mm Coved Corners | Rubberized Acoustic Spray Coating to Prevent Drumming | 200mm High Tile Backsplash with 8-inch Faucet Drillouts | Heavy 38mm Tubular Legs with Stainless Adjustable Bullet Feet |
| Mobile Dunnage & Cold Room Racks | AISI 304 (1.5mm Tube / 1.2mm Shelf) | 38mm Diameter Welded Uprights, Cross-Bracing Gussets | Vented Slotted Shelves for 360° Cold Air Circulation | Marine Raised Edges on All Shelves to Prevent Drip Runoff | 250 - 350 kg per Shelf Layer, 150mm Floor Sanitation Clearance |
| Wall Storage Cabinets & Shelving | AISI 304 (1.0mm - 1.2mm / 18 Ga) | Double-Wall Sliding Doors with Recessed Handgrips | Fully Enclosed Sanitary Top and Bottom Flanges | Sloped Dust-Proof Top Design (Prevents Grease Accumulation) | 150 - 250 kg Distributed Wall Load, Concealed Keyhole Brackets |
Stainless Steel Kitchen Equipment
Final model and specification are confirmed after application review.
Commercial Stainless Steel Hand Sink
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3 Compartment Sink Dishtable
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Underbar 3 Compartment Sink
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3 Compartment Sink with Drainboard
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Commercial 3 Compartment Sink
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Commercial Stainless Steel Equipment Stand
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Custom Stainless Steel Work Table
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Stainless Steel Work Table with Casters
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Stainless Steel Cabinet Base Work Table
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Stainless Steel Work Table with Drawers
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Stainless Steel Enclosed Base Work Table
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Stainless Steel Work Table with Undershelf
View productCommercial Stainless Steel Work Table Selection Matrix
Compare configurations across food-grade 304 stainless steel worktables engineered for commercial food service environments.
| Configuration | Key Functional Advantage | Standard Duty Spec | Recommended Application | Detailed Specifications |
|---|---|---|---|---|
| With Backsplash | Prevents rear wall spills and food residue traps | 1.2mm / 1.5mm SUS304, 100mm turned-up splash | Dishwashing washrooms & preparation lines | View Backsplash Work Table |
| With Heavy-Duty Casters | Mobile layout flexibility and rapid sanitation access | 5-inch polyurethane casters with lockable brakes | QSR prep stations & flexible banquet catering | View Mobile Casters Work Table |
| With Storage Drawers | Ergonomic tool & knife storage under table top | Ball-bearing stainless slide rails, modular 1-3 drawers | Pastry chef workbenches & precision food prep | View Drawer Work Table |
| Enclosed Base Cabinet | Pest-proof enclosed storage protecting ingredients | Reinforced sliding doors with bottom tracks | Strict hygiene zones & open-kitchen displays | View Enclosed Base Work Table |
| Custom Engineered | Tailored dimensions, sinks, scrap holes, and risers | Custom CAD layout, welded or knockdown assembly | Irregular central kitchens & institutional canteens | View Custom Stainless Table Specs |
Stainless Steel Equipment Questions
What grade of stainless steel should I specify for a commercial kitchen?
AISI 304 (EN 1.4301) is the standard for general food contact surfaces — work tables, sinks, shelving — in most commercial kitchens. AISI 316 (EN 1.4401) contains molybdenum for enhanced corrosion resistance and is specified for high-salt environments (seafood processing, brine areas), frequent chlorine-based cleaning, or outdoor/coastal installations. The cost difference is approximately 30–40%, so we specify 316 only where the corrosion risk justifies it.
What sheet thickness is appropriate for a heavy-duty kitchen work table?
For light preparation tables, 1.0 mm (18 gauge) is adequate. For general work tables, 1.2 mm is standard. For heavy-duty butchery tables, meat preparation benches or equipment stands supporting 200+ kg, specify 1.5–2.0 mm topsheet with underside reinforcement channels. Undersizing the topsheet leads to deflection, pooled water and hygiene failure — one of the most common kitchen specification errors.
Can stainless steel kitchen equipment be custom-fabricated to my floor plan?
Yes — custom fabrication is a core part of what we do. Every work table, sink and shelving unit can be built to your exact dimensions, with knockout panels for plumbing, coved corners for hygiene, undershelf configuration and castor or adjustable foot options. The lead time for custom fabrication is typically 4–8 weeks, with a drawing approval stage before production begins.
Planning & Selection Resources
Plan Your Kitchen with an Engineering Team
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.