Stainless steel is the quiet hero of a reliable kitchen: smooth to clean, tough under pressure, and built for daily service. The trick is matching the right stainless build to each zone—prep, wash, storage, and service—and pairing it with containers and smallwares that keep hygiene effortless.

Why stainless matters (in one minute)

  • Hygiene: smooth surfaces + tight welds = fewer traps for food and moisture.

  • Durability: stands up to scrubbing, heat, water, and salt.

  • Speed: wipe, rinse, dry—back to work.

Prep & pass: tables that don’t flex when it gets busy

Choose rigid tables with reinforced tops and shelves so they stay flat, quiet, and safe when fully loaded. IPEC’s Working Table with 1 Undershelf range is built for this job and comes in multiple footprints to fit your line and corridors.

  • Examples you’ll find in stock: Working Table with 1 Undershelf (80×60, 100×60, 140×70, 180×70…). Pair with Single Wall Shelf on Rails above for mise-en-place and smallwares.

Wash & sanitation: sinks that clean fast—and get cleaned fast

Wet zones need deep bowls, splash control, and room for racks. Go for Sink Unit Single Bowl with 1 Undershelf or Sink Unit Double Bowls with 1 Undershelf in prep; step up to Potwash Sink Unit (single or double) for trays, pots, and GN handling. Add a Pre-Rinse Shower Kit to speed up scraping and reduce detergent burn.

  • Don’t forget Hand Wash Sinks (including Wall-Hanged Knee-Operated models) at entry points and between raw/ready-to-eat zones—small footprint, big hygiene win.

Storage that actually stays clean

Wall real-estate matters. Use Single Wall Shelf on Rails or Double Wall Shelves for light kit and date-labeled containers. For heavier or wet storage (fish, pot-wash), go with Shelving Units – Full Stainless Steel—rated for high loads and built for tough back-of-house use.

GN ecosystem: one size language, all stations

Standard GN stainless containers (with Stainless GN Lids) fit ovens, bain-maries, rails, and fridges—stackable, smooth-edged, easy to wash. For display or pastry cooling, add Drainer Plates that keep food off the base and speed drying. Where visibility matters, use Clear GN PC Containers with matching PC Lids (don’t use PC in bain-maries/steam ovens).

Front-of-house & service extras

Need buffet or banqueting? Eco Chafer GN 1/1, 9 L pairs with your GN pans and lids for a clean, modular service line that matches kitchen sizing.

Small tools that reinforce hygiene

Keep cross-contamination brain-proof with HACCP Cutting Boards by color (plus a Cutting Board Rack so they dry and stay separated). High-heat spatulas and stainless whisks survive long shifts and dish cycles without shedding or warping.

How to spec stainless (quick buyer’s guide)

  1. Match the zone: prep tables near walls? Choose units with upstands and shelves that align with your GN sizes. Pot-wash? Deep bowls and pre-rinse. Storage? Full-stainless shelving where it’s wet; wall shelves for dry.

  2. Think flow: table → shelf → sink → rack should be one step, not three. Use standard footprints (e.g., 140×70; 180×70) to keep aisles clear.

  3. Protect your inserts: build your GN set (pans, lids, drainer plates) around the stations that use them most—fridge rails, hot line, and pass.

  4. Make hygiene visible: board colors + visible hand-wash points encourage the right behavior during the rush.

IPEC picks

  • Working Table with 1 Undershelf + Single/Double Wall Shelves (Rails) for compact, wipe-clean prep lines.

  • Sink Unit (Single/Double Bowls) with 1 Undershelf; Potwash Sink Unit; Pre-Rinse Shower Kit for fast turnover in wash areas.

  • Shelving Units – Full Stainless Steel for heavy back-of-house storage.

  • GN Stainless Containers & Lids, Drainer Plates; Clear GN PC Containers & Lids for a complete, mix-and-match line from oven to pass.

  • HACCP Cutting Boards + Cutting Board Rack; High-Heat Spatulas, Whisks, Universal Tongs for daily, hygienic handling.

  • Eco Chafer GN 1/1 (9 L) for clean buffet/service integration with your GN pans.

Planning a kitchen refresh? Ask IPEC to map your prep, wash, and storage zones and propose a stainless-plus-GN kit that fits your space today—and still works when you get busier.

 

Stainless Steel in Commercial Kitchens Stainless Steel in Commercial Kitchens Stainless Steel in Commercial Kitchens