B14 · Commercial Kitchen
Stainless Steel Plates for Commercial and Institutional Kitchens: 304/316L Selection and 3 Part Lists
In our commercial kitchens, we have organized three stainless steel parts: commonly used 304 / 316L, with thickness ranging from 1–3 mm.
3 parts and selection list
| Part / Component | Recommended grade | Size / Thickness | Surface | Main Failure Modes | Reference Standards |
|---|---|---|---|---|---|
| Commercial Chimneys/Smoke Hood Bodies | 304 | ≥1.2mm; Oil Mesh ≥0.8mm | Rustproof/Snowflake Sand/Laminate | Oil Stains + High Heat + Cleaning Agents + Scratches | GB/T 3280；GB 50016 |
| Commercial Dishwashers Interior/Dish Racks/Washing Arms | 304/316L | 1.0–3.0mm | 2B/Ra≤0.8μm | High Temperature 60–85℃ + Detergents + Scale | GB/T 3280；GB 4706.1 |
| Commercial Ovens/Work Surfaces/Steam Cabinets | 304 | 1.0–3.0mm | 2B / Rustproof | High Heat + Oil Stains + Cleaning Agents + Weight Capacity | GB/T 3280；GB 35848 |
Table Below isStandard Configuration.Different parts of the same type may switch from 304 to 316L or 2205 based on usage conditions. It's more convenient to specify conditions than just listing materials.
Key Points in Material Selection
- The most common grades used are 304 (3) and 316L (1). The numbers in parentheses indicate the number of parts involved, which can serve as a starting point for quoting and material preparation.
- High-temperature segment also accumulates thermal fatigue and oxidation. Use 310S / heat-resistant castings if necessary (3/3 hits).
- Frequent cleaning and disinfection amplify the risk of cracks and intergranular corrosion (2/3 hits).
- Thickness range 1–3 mm: Thin plates are mostly formed parts (consider bending rebound and deep drawing cracking), thick plates are mostly welded structures (consider heat input and sensitization).
Common issues
Which type of stainless steel is used most in commercial kitchens?
Based on the total number, the top three are 304 (3 hits) and 316L (1 hit). Specific to a part still depends on the medium and temperature, for example, both stainless countertops can be 304 or 316L depending on contact with saltwater.
Which type of parts is most prone to problems?
Based on failure descriptions, typical are "commercial dishwasher inner bowl/washing basket/lavender arm": high temperatures (60–85℃) + detergent + scale; recommended grades 304/316L, thickness range 1.0–3.0mm. For these conditions, it's recommended to specify the medium concentration, temperature, and cleaning method in design drawings.
What thickness should I choose?
Thickness range in the list is 1–3 mm.
Formability and surface for thin plates, strength for thick plates; values may vary by equipment manufacturer. Recheck with your drawing or operating conditions.
Case studies for similar conditions
Kitchenware and cookware manufacturing
Stainless steel rounds · 0.4–3.0 mm
304 / 201 Stainless Steel Rounds, Deep Drawn Grade, 2B & BA Finish, Thickness 0.4–3.0 mm, Customized by Diameter and Weight
Applications3
Thickness1–3mm