Custom Stainless Steel Fabrication in Food Service

One of the greatest benefits of stainless steel is the potential for fabrication, which his valuable when designing food service equipment. When the standard product in some catalog is not right for your expectations or needs on the basis of function and form, custom stainless steel fabrication of a specific product is the ideal solution.

There is more to steel fabrication than simply bending metal. It is a combination of construction techniques and specialized components to create a product to the customer’s exact specifications. In order to construct a specific piece of equipment standard materials may be modified accordingly. However, in some cases the material will be built from scratch. Common metal grades can be roll formed, spun, deep drawn, bent, folded and hot or cold forged.

Uses for Custom Fabrication

Items created through custom stainless steel fabrication can range from a simple wall shelf to a chef counter that features a number of different components. Your particular design may require fabrication of sinks, hot food tables, steam tables, utility storage, refrigerators and dish tables.

Those who design large multi-units often do so from an operational perspective. This will typically force a design team to come up with custom equipment that will meet the needs of a specific menu.

Construction

Equipment that is custom fabricated is available in a variety of thicknesses, such as 7 gauge and 20 gauge. The options for composition typically include aluminum, stainless steel, perforated stainless steel and carbon steel.

Many people mistakenly believe that the heavier gauge of steel that is used the stronger the material is going to be. It is true that gauge is a major factor, but the way that the counter is supported or braced really has more to do with the unit strength as opposed to the actual gauge of the steel that is used in its construction.

The gauge that is required for custom stainless steel fabrication will depend on the manner in which the equipment is going to be used. Since acid, blood and meat are going to eat through the stainless steel, you will want to choose a minimum of 14 to 16 gauge steel.

The difference between on gauge and the next is 1/1000 of an inch. The lower the number, the greater the quality is going to be of the steel. While lower gauge stainless steel may be heavier, it looks the same as steel with a higher gauge.

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