Stainless Commercial Kitchen Benches
Although it’s fairly straight forward to decide on how long or how wide a workbench should be based on the size of the kitchen. There are other factors that you may not have considered or be aware of. Although many stainless steel workbenches look the same, they do have unseen variations that seriously impact their performance and the chefs happiness. Commercial kitchen workbenches should not be chosen because they simply look like the one you used previously. To withstand the demands of constant use and to give the bench a solid feel when prepping a second under sheet of a cheaper metal (usually zinc) must be used for dampening. Although it’s ok for sinks, you should never buy a work bench manufactured with just a single single sheet of stainless steel. The thickness of the dampen layer varies between manufacturers and something you should know before buying. When it comes to dampening, the thicker and heavier the better. While 1mm-1.5mm dampening layers are common they should be widely avoided, not so much for lack of longevity but because their lack of weight does little to improve performance and gives the chef little feed back, creates more noise and is more likely to warp or form depressions. Look for (zinculume) dampening layers over 2mm think at absolute minimum. 3mm – 3.5mm dampening layers will be the best you are likely to find prefabricated and they give the best long term performance. Chefs may not realise what they have until they don’t. They may not appreciate a heavily dampened bench until they work in a kitchen without it, the difference can be job changing. Check out our range of quality commercial kitchen benches here.
Stainless Commercial Kitchen Shelving
Shelving is another one of those things that may seem needs little thought. There are a couple of things you should know to get it perfect. Wall, bench mount or under-bench shelving is a necessity to store pots & pans and commonly used items that need to be close at hand. Shelving typically comes in two types. Flat S/S sheet and rolled / pipe shelving. They do serve very different purposes other than looks. A flat shelf should never be used in wet areas and used with much consideration if placed close above cooking surfaces. Any water caused by splashing and cooking vapours will pool under stored products and build up under the shelf itself. It will become a harbour for bacteria and pests. Always use a pipe shelf in wet areas, for both wall and under bench applications. They don’t allow water to pool so are much more hygienic and it’s easy to the clean if products don’t need to be constantly removed to dry them or the shelving.
Flat shelving is better suited for storing ingredients and small items but should only be used in dry prep areas or where there is little chance of water and grease build up that will affect hygiene. Stainless wall shelving should be thick, ridged and easy to clean. Look for at least 1mm thick and if over 1200mm wide ensure they have enough supports to suit it’s width (not just at the ends).
As a final point, on any stainless steel commercial workbench or shelf you consider, ensure that all cut edges are machine turned for safety. The damaged caused by the sharp edge of stainless steel will be unfortunately found when quickly cleaning and will end a chefs night even quicker. You can check out our full range of affordable ready to ship shelving here.
If you need help choosing what’s the best shelving or bench for your commercial kitchen, restaurant or cafe get in touch we’re here to help. If you’re in Melbourne we can even pop out to see you. We only supply quality shelves and benches that represent the best value for money. All have the best features and have options for flat or pipe under shelves. Available in a range of widths from 600mm to 2400mm.
Hope you learned something new.
Check Here For information Commercial Kitchen Standards – Standard 3.2.3 Food Premises and Equipment (Australia only)