Core Categories and Material Properties of Stainless Steel Commercial Kitchenware

Stainless steel kitchenware is primarily categorized into four functional groups:

‌Dishwashing equipment: Such as sinks and drainage systems, where 78% utilize 304 food-grade stainless steel for exceptional corrosion resistance.

‌Storage equipment: Including cabinets and refrigerators, where stainless steel effectively inhibits bacterial growth.

‌Cooking Appliances:
Covers electric heating devices (rice cookers, microwaves) and open-flame cookware (gas stoves). Range hoods also fall under this category.

‌Preparation Tools:
Includes knives, cutting boards, and work surfaces, primarily made from austenitic stainless steel (non-magnetic).

The main body uses 304 stainless steel (containing 18% chromium and 8% nickel) compliant with China's National Food Safety Standard (GB 4806.9-2023). Premium products utilize 316 medical-grade stainless steel (containing 18% chromium and 10% nickel), offering exceptional corrosion resistance.