Commercial kitchens are typically packed with equipment, prep areas, and sinks—most of it fabricated from stainless steel. At Holmes, we have a specialist facility dedicated to producing bespoke stainless steel fabrications for kitchens of all sizes, functions, and specifications.
Stainless steel is a great choice for commercial kitchens: it’s hygienic, bacteria-resistant, durable, easy to clean, and looks the part.
There are various grades of stainless steel used in catering. Most commonly, you’ll find 300 or 400 series:
300 series (like grade 304, also known as 1.4301 or 18-10) contains chromium and nickel. It’s non-magnetic, highly resistant to corrosion, and ideal for food prep areas thanks to its excellent hygiene properties.
400 series (such as grade 430, or 1.4016 / 18-0) contains chromium but no nickel, making it more cost-effective. It’s magnetic and used in non-food-prep areas, though it’s slightly less resistant to corrosion.
For tips on maintenance and getting the most out of your stainless steel, check out our Stainless Steel Fact and Care Sheet.
A Gloucester based corporate restaurant kitchen backing on to the serve line.
A restaurant kitchen in London with full stainless steel cookline and prep area.
A hospitality kitchen, in York, used to supply high volume catering operations.
