304 Versus 430 Stainless Steel

What a steel – 304 or 430?
Are you in the market to set up or upgrade a café or restaurant kitchen? There are so many elements to consider and throw in huge price variations for what looks like the same product, you might be rocking in a corner wondering what you got yourself into. When it comes to stainless steel products, it’s important to be aware of the difference in quality when you’re faced with cheap price tags.

For those of us with untrained eyes to the specificities of metals, you might have thought stainless steel was all one and the same. However, there are a variety of stainless-steel grades on the market depending on the desired usage, which mainly include 304 (for commercial kitchens) and 430 (lower grade for domestic kitchens and mechanical purposes).

At Brayco, we highly recommend that our customers investing in quality kitchen equipment (particularly commercial kitchens), choose 304 stainless steel over 430 because of the key difference – non-porous versus porous properties. Some of our competitors (don’t ask us to name names, we’re classy) are producing cheaper stainless-steel products due to the similarity in look, feel and touch of the two alloys. Here’s what you need to know when choosing your equipment.

What are the key differences between 304 and 430?
304 stainless steel is made up of around 18% chromium and 8% nickel. This combination creates excellent corrosion resistance from most oxidising acids, it’s highly durable and easy to sanitise (just soap and water will do it). The key attribute of 304 is it’s non-porous or impervious (councils love this word, fair warning), which makes it safe to prepare food on as it doesn’t absorb grease, food particles or water.

430 is a plain chromium ferritic stainless steel with no nickel content which makes it a cheaper option, but it’s also less resistant to corrosion, less durable and porous in nature. 430 is fine for residential sheds, arts and crafts, and some home kitchen appliances (such as knives) but for commercial kitchen use, we recommend paying more for the 304 options.

This non-porous nature of 304 versus 430’s porous surface is critical in a kitchen environment where you want the most hygienic surface possible to prevent food bacteria. Call us crazy, but the last thing you want for your business is to be the source of salmonella or other nasty foodborne bacteria. A side of food poisoning with your carefully prepared special of the night? It’s a risk we wouldn’t be willing to take, that’s for sure.

How can I tell which grade steel is used in a product?
Spend three years at university and score yourself a metallurgy degree. Don’t have that much time? Neither do we. Visually, it’s hard to tell the difference but there are some quicker ways than adding ‘metallurgist’ to your vast list of qualifications.

For those of you who carry a magnet in your back pocket, whip it out and check it against the surface of the stainless steel. If it drops to the ground, you’ve got yourself a high quality 304 stainless steel. If it clings to the table, say hello to a lesser grade 430.

Another option is to be brazen – ask the seller outright what grade they’re using. Many companies don’t disclose the grade of stainless steel upfront (particularly if it’s 430), so be savvy and ask. They might use the word ‘ferritic’ which simply means iron-based, aka 430, which you know because you’re a clever cookie who did your research.

But I really like cheap things… can I use 430 in my commercial kitchen?
We hear you, finding a bargain is a great victory. Once upon a time, food regulations stipulated all commercial operations must have non-porous surfaces for food preparation. Food Standards Australia maintains the guideline of an ‘impervious’ surface in its criteria. Local council’s standards now vary so you must confirm which grade is required before purchasing. It’s worth remembering, regardless of your council’s requirements, that it’s a lot more costly to have a hygiene incident and lose customers than to set your kitchen up with the highest standard stainless steel surfaces right from the start.

What does Brayco do?
It’s a philosophical question for the ages, alright… but sharpening our focus to stainless steel, we are currently 100% 304 stainless steel in all of our benches, cabinets, shelving and sinks. Bring your fridge magnet and test us at one of our stores across Australian and New Zealand.

Designing Your Commercial Kitchen

The kitchen should be considered the heart of your restaurant or cafe. Factors that can determine the success of your restaurant/café, such as food quality, lead time and order efficiency rely heavily of the strategic design of your kitchen’s layout.

To optimise the flow of food production, commercial kitchens should not be using the same design principles of domestic kitchens, as they serve a completely different set of criteria.

Of the many fundamental aspects to consider when designing or refurbishing your commercial kitchen, we recommend first considering what your commercial kitchen will require. In most cases, you will need:

• Dry storage
• Refrigerated storage
• Freezer storage
• Food preparation station
• Designated cooking space
• Service area
• Dish pit/wash-up area

Helpful Tips

1. Research Local Health Codes

By obtaining the required permits for your food service operation, you’ll ensure your business has a firm foundation. Every state and local area has its own codes, so it’s best to familiarize yourself with them prior to designing your space. Topics such as ventilation, waste storage and lighting should be addressed in this stage of planning. A good starting point is the Australian Food Standards Code, which can be downloaded here. Alternately, you may enquire directly with your local public health department to find more information on applicable regulations for food service industries.

2. Know Your Menu

Creating processes to execute each dish will help shape your design in that it will determine which appliances and tools your kitchen requires. In this stage of planning, you can ensure your staff has ample counter space to work. For example, food preparation should be positioned between storage and the cooking area to achieve the ideal flow. When space permits, you should segregate preparation into different processes. Meaning, raw meat/fish prep, vegetable prep, poultry and desert will each have different preparation stations. Understanding the space and tools your kitchen requires will allow you to streamline food preparation processes. But if you find yourself in a tight situation and need help to create extra work space (most of us do), not to worry! Check out Brayco’s Stainless Steel Over Bench Shelves – .

3. Involve the Chef & BOH Staff

A haphazardly designed kitchen ultimately creates obstacles for your chef and back-of-house team. When possible, involve your team in the design process so their skills and expertise may be utilised. Input from the kitchen and BOH staff will help you determine the ideal placement of appliances and kitchen tools, therefore creating a smooth kitchen flow that will make your cooking and clean-up routines seamless.

Choosing Your Layout

Different layouts suit different types of restaurants. Here we’ll look at the suitability standards for each type.

Which Floor Plan is Best for Fast Food?

Fast food outlets work best with a centralised strip serving the assembly line. The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly. Under this model, kitchen equipment is situated in a line with the food preparation station at one end and the service station on the other, which encourages the quick production of food by sending it down the line. This layout works particularly well for restaurants with a limited menu, such as pizza or sandwich shops.

Which Floor Plan is Best for Catering Businesses?

Kitchens used to cater events generally have varied menus comprised of multiple courses. The zone-style layout typically works best. Under this blueprint, each station has its own space which allows BOH staff to divide and conquer. Restauranteurs can simply employ a specialized chef to tackle each station. Each workstation should have its own allocated area which usually requires a large and open working kitchen space, so this model does not suit small kitchens.

Café: Small spaces with few staff members benefit from an open design. An open kitchen layout allows your team to maximise a small space. An increasingly popular model consists of a glass partition between the service area and guest seating, which allows guests to see all the action. You can even create a chef’s table by placing bar stools by the kitchen. This gives your guests a unique and special experience while you are maximizing your venue’s potential. It’s no surprise that small spaces can be tricky to fit out, which is precisely why Brayco carries such a wide range of products in a large number of sizes, with speciality ranges to fit corners and the narrowest spaces.

Which Floor Plan is best for Large Restaurants? The island-style commercial kitchen layout features a central “command centre” or passthrough point for all dishes, which facilitates constant communication between the chef, cooks, and BOH staff. The island-style design is typically comprised of cooking equipment at its centre, while storage units, food prep and washing stations are located along its perimeter. This set up is ideally suited for restaurants with lots of kitchen space.

Where to buy Commercial Kitchen Furniture

Brayco supplies commercial kitchen benches, sinks, cabinets, shelving systems and much more. Products are supplied flat pack for easy delivery. Assembly is a breeze and sales staff are on hand to give advice if needed.

With over 450 products, Brayco is sure to have what you need, as most products come in a variety of shapes and sizes with many customisable to suit your requirements.

It’s not hard to understand why so many restauranteurs are opting for stainless steel cabinetry, countertops and accessories – it’s super sleek, ultra-hygienic and enhances the overall look of your kitchen.

Benefits Of Stainless Steel For Commercial Kitchens & Catering

As Australia’s leading stainless steel benches and cabinet manufacturers, we find ourselves providing bespoke solutions for a lot of commercial kitchens.

Stainless steel is the most hygienic choice for kitchens because it is an affordable and reliable material.

Other than using a highly expensive metal such titanium, stainless steel provides a surface that is easy to keep sanitary in a commercial kitchen environment.

Cleaning Stainless Steel Surfaces

You may have heard that stainless steel is crucial for hygiene in commercial kitchens and catering environments.

In hospitality or commercial kitchens, sanitation is important to prevent food related illnesses. In particular when it comes to stainless steel sink benches, where dishes are washed, it is paramount to prevent food from being cross-contaminated by other substances.

Stainless steel’s hygiene properties can be summarised through it’s easy maintenance. Daily cleaning of all kitchen benches and cabinets is commonplace. This means that stainless steel needs to be highly resistant to rust and scratches.

Stainless steel surfaces don’t have pores, making it impossible for dirt, bacteria, fungi or viruses to gain a “foothold” – if you don’t own a stainless steel bench yet you will love how easy it is to clean.

The cleanability of stainless steel is similar to that of glass. It is far superior to materials such as plastic or aluminium. When all of this is considered, you have a surface that provides aesthetics, economy, durability and protection against bacteria. No wonder it’s such a popular choice in restaurants and hospitality businesses around Australia!

Stainless steel benches is ideal for food applications so that it’s no surprise that it’s an established material of choice for food businesses.

Stainless Steel Corrosion Resistance

Its resistance to corrosion makes it last a long time. This can be attributed in part to its non-porous nature.

While stainless steel is a durable and sturdy surface, it is also soft enough that it can be easily formed into whatever piece of equipment is necessary, which makes it an ideal material for use on kitchen benches and sinks.

Stainless Steel Types – 304, 316 and 430

Now you may be wondering what type of stainless steel is best for your commercial sinks kitchen.

The stainless steel types range from 304, 316 to 430 as the most commonly used steel surfaces for manufacturing.

To find more about stainless steel types in our article:

Stainless Steel Types For Restaurant Kitchens & Hospitality