Custom Stainless Steel Furniture — Where It Performs Best
In gastronomic kitchens, food processing plants, laboratories and production halls, work surfaces must withstand daily washing, moisture and aggressive cleaning agents. That is why designers and technologists increasingly choose stainless steel equipment made exactly to the dimensions of a given room. Below we explain where such equipment really performs and what to consider when placing an order.
Hygiene required by gastronomy and the food industry
Stainless steel has a smooth, non-porous surface that prevents fats and bacteria from penetrating. This makes countertops, tables and shelves easy to disinfect and reduces the risk of cross-contamination. It is essential in facilities operating under HACCP principles, where every food-contact surface is subject to strict control. The material we use holds a PZH certificate allowing contact with food products, and the company itself is a member of EHEDG — the organisation that sets hygienic design standards.
V2A or V4A — which steel grade to choose
The choice of steel grade determines durability in a given environment. We most often use two grades:
- V2A (1.4301 / AISI 304) — a universal grade for most kitchens, bars and rooms where aggressive chemicals are not present.
- V4A (1.4404 / AISI 316L) — thanks to the addition of molybdenum it is far more resistant to chlorine, acids and salt. It performs well in fish and meat processing, dairies, swimming pools and anywhere surfaces come into contact with brines and disinfectants.
The grade should always be discussed with a technologist — paying extra for V4A where V2A is sufficient makes no sense, yet using cheaper material in a harsh environment will quickly lead to corrosion.
Why “made to measure” beats catalogue items
Ready-made equipment rarely fits real spaces perfectly. Pillars, windows, installations or an atypical process layout leave dead zones that are hard to keep clean. Individually designed structures use every centimetre; sinks, equipment cut-outs or guides can be integrated. The full range of such solutions is described on the custom stainless steel gastronomic equipment page.
How durable structures are made
Quality depends on the method of joining elements. We use TIG, MIG and MAG welding, which produce tight, aesthetic and hygienic welds without gaps that collect contaminants. Sheets are prepared by laser cutting and CNC bending, ensuring repeatable, precise shapes even in complex projects. More about the metal-joining process can be found in the section on stainless steel welding technologies.
Where stainless steel furniture performs best
The list of applications is broad; the common denominator is the need for cleanliness and resistance:
- restaurant, hotel and catering kitchens — work tables, sinks, racks, hoods;
- meat, fish and dairy processing plants — countertops, trolleys, frames;
- laboratories — tables and cabinets resistant to chemicals;
- production halls and warehouses — support structures and platforms.
In the same facilities, water drainage infrastructure is often designed, so furniture should be planned together with floor layouts and drainage systems.
Documentation and material origin assurance
Investors and auditors value not only appearance but also proof of quality. Each product is supplied with a 3.1 mill certificate according to EN 10204 documenting the chemical composition and properties of the steel used. Combined with the PZH certificate, this provides the complete set of documents required for food-industry approvals.
Export and repeatable production
We manufacture both single units and series — from one table to complete fit-outs for multiple sites. Finished products reach 15 markets, including EU countries, the United Kingdom and Turkey.