An explanation of the factors that affect the cost of stainless steel tables, sinks, shelves and hoods for eateries and canteen kitchens.
Industrial stainless steel kitchen equipment is usually made to order to each eatery's kitchen dimensions. Because every set has its own size and requirements, a single listed price is not possible. This article helps you know what the price depends on so you can prepare and compare quotes. For specific prices, contact the workshop.
The main factors
1. Stainless steel grade
Food-contact surfaces are usually 304. Frames, legs and braces can use another grade to save money if the workshop advises it is suitable. This should be written clearly in the quote.
2. Thickness of the top sheet and frame
A thick tabletop is stiff and sags less under heavy pots, but costs more. A thin top dents easily. Choose the thickness according to whether you will place heavy equipment or just do light prep.
3. Size
Length, width and height determine the amount of material. Standard sizes may be cheaper than odd sizes because stock is used better.
4. Number of shelf tiers and sink bowls
Sinks with many bowls, tables with several lower shelf tiers, drawers or cabinet doors take more labor and material.
5. Finishing details
Water-guard edges, rounded corners, sealed welds, adjustable feet, wheels, faucets, traps and so on all have an effect.
6. Included equipment
Exhaust hoods need fans, ducts and grease traps. Industrial stoves may come with gas or induction burners, which greatly affects the total price.
7. Installation and water, electricity and gas lines
The cost of piping, water connection and floor drains may be charged separately.
A sensible way to compare quotes
| Question | Why it matters | |---|---| | How many millimeters thick is the tabletop? | Affects stiffness and lifespan | | How thick is the tube for frames and legs? | Affects sturdiness | | 304 or 201? | Affects rust resistance and hygiene | | Is there a water-guard edge and rounded corners? | Affects hygiene | | How long is the warranty? | Affects later costs |
Saving without sacrificing hygiene
- Prioritize spending on prep tables and sinks, which relate directly to food hygiene.
- Cut unnecessary decorative details.
- Design sizes in modules to use material efficiently.
- Buy matching equipment in one order so the workshop can optimize.
Prepare to get a quick quote
- A kitchen floor plan (dimensions, positions of doors, water, electricity, gas).
- The main menu and number of servings per day.
- A list of the equipment to order.
- Existing equipment to be integrated (refrigerators, stoves and so on).
- The expected opening date.
Advice
Prioritize quality in the parts that bear load and touch food. A quote itemized by each piece of equipment gives you flexibility to adjust. Contact the workshop for a survey and quote at your eatery.
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