Stainless steel furniture for gastronomy and food industry

In commercial kitchens, food processing plants, laboratories and production halls, work surfaces must withstand daily cleaning, 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 excels and what to consider when ordering.

Hygiene required in gastronomy and food industry

Stainless steel has a smooth, non-porous surface that does not absorb fats or bacteria. As a result, countertops, tables and shelves are easy to disinfect and the risk of cross-contamination decreases. This is crucial in facilities operating under HACCP principles, where every surface in contact with food 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 wherever surfaces come into contact with brines and disinfectants.

The grade should always be discussed with a technologist — overpaying 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. Columns, windows, installations or an atypical process line layout create dead zones that are hard to keep clean. Individually designed structures utilise every centimetre and can integrate sinks, equipment cut-outs or guides. On a separate page we describe the full range: custom stainless steel furniture.

How durable structures are made

Quality depends on how elements are joined. We use TIG, MIG and MAG welding methods that 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 for complex projects. We describe the metal-joining process itself in the section dedicated to stainless steel welding technologies.

Where stainless steel furniture excels

The list of applications is broad; the common denominator is the requirement for cleanliness and resistance:

• restaurant, hotel and catering kitchens — work tables, sinks, shelves, 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 the floor layout and drainage systems.

Documentation and material traceability

For investors and auditors, appearance is not enough — proof of quality matters. We supply each product 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 acceptance in the food industry.

Export and repeatable production

We manufacture both single units and series — from one table to complete equipment for multiple facilities. Finished products are delivered to European Union countries, the United Kingdom and Turkey, as well as the Middle East and Africa.