More stainless steel facts
Stainless steel, a classic look that never goes out of style, is the
choice for countertops by professional cooks, restaurant and food
service facilities. Above all other materials, it identifies the owner
as someone who takes cooking seriously.
Super-strong, hygienic and resistant to water and heat, stainless
steel has long been considered an ideal surface for food
preparation.Today's kitchen designers are pairing this cool classic
with other materials, such as warm wood and hand-painted tile.
Properties
Stainless steel is iron alloy that has a low carbon content (up to 8%), and low
sulfur and phosphorus content (less than 0.04 %), making it malleable
(capable of being extended or shaped by beating with a hammer or by the
pressure of rollers).
The addition of nickel, molybdenum, niobium, and chromium enhances
the corrosion resistance of steel. But it is the addition of chromium
(a minimum of 10%) that makes steel stain "less" and resist rust.
The chromium in the steel combines with oxygen in the atmosphere to
form a unique, thin, invisible film of chrome-containing oxide. If the
metal is cut or scratched, more oxide will quickly form and recover the
exposed surface, protecting it from corrosion. (Iron, on the
other hand, rusts quickly because iron's molecular structure is much
smaller than its oxide, so the oxide forms a loose rather than
tightly-packed layer and flakes away.)
This chrome-oxide film requires oxygen to self-repair, so stainless
steels have poor corrosion resistance in low-oxygen and poor
circulation environments. For example, chlorides from the salt found in
sea water will attack and destroy the passive film more quickly than it
can be repaired in a low oxygen environment.
Fabrication
Stainless steel countertops are fabricated off-site from a template,
much the same way as are solid surface materials. Sheet metal is
mounted to a substrate of plywood , and usually reinforced with
sound deadening coating. If the sheet metal is not applied to a srtong
base, it will dent and produce unacceptable noise levels.
The typical sheet steel used for counters is heavy-duty 16ga
thickness with high nickel content, type 304 stainless steel. Most
counters can be built from a single sheet of metal, requiring no seams, our countertops are made with 14ga stainless steel.
Layouts of any length or configuration (including kitchen islands)
may be produced. However, the longest sheet of steel material generally available is 12 feet long, but some of that length is required for the
ends of the counters.
Counters longer than 11' 6", or counters that have bends or angles
have to be made in sections. Joints are made in the middle of the sink
area wherever possible, for the smallest possible seam.
Hairline seams allow shipment of very large counter top systems and
permit easier installation in your kitchen. These joints can be sealed
with silicone caulk under the joint applied before setting the
countertop.
Bolt seams are another type of joint that is held tightly together
using bolts through flanges attached to the bottom of the counter. This
type of seam is sealed using silicone caulk between the bolt flanges
before setting the countertop.
Custom welding & finishing will make a hairline seam "invisible".
Characteristics
- Appearance
Stainless steel's reflective qualities make it the "universal-neutral"
material, reflecting both natural and artificial light as well as any
color hues existing in the kitchen.
- Outside Edges
Edges are available in any thickness but 1 1/2" is a standard. Square,
bullnosed, angled back, and marine (no drip), are very popular. Sides
have rolled edges. Corners are welded and polished. Finishes may be
brushed, highly polished ,sandblasted, or custom ground.
- The Backspash
The stainless steel backsplash is attached to the counter by welding
and/or screwed to the wall (for heights over 4"). Higher backsplashes
up to 18" are available in many custom finishes for a custom
appearance. Backsplashes may be made of thinner steel, i.e. 18 guage.
- The Sink
Tops are precision cut to accept ANY make or model sink selected.
However, the most common type of sink used in stainless steel tops is
an integrated stainless steel sink, welded into the top for a totally
seamless installation. The integral sink can be one that is purchased
"off-the-shelf" or can be can be fabricated to customer specifications
and welded in.
Integral and Farm style (drop-front) are typically designed with 1"
radius bottom and sides. Bottoms are patterned and may be creased for
drainage. Any sink configuration may be used such including: Double,
Triple, Uneven pairs, Uneven depths, Farm Front, Undermount, Integral,
Square, Rectangular, Circular, or Oval. Most have a sound deadening
coating on the back. Faucet holes are provided according to sink or
customer specifications.
- Seams
Custom welding & finishing will make hairline seams "invisible".
- Durable but not Indestructible
Stainless steel won't stain, rust, chip, or fade. It is durable,
heat-proof, completely water-proof, and resistant to gouging and
denting.
Although it is one of the hardest materials around, but it does
scratch. Eventually all the scratches run together and the surface
develops a softer finish.
- Maintenance
Stainless steel actually requires very little maintenance. Frequent cleaning actually keeps the surface looking new.
Smooth stainless steel shows watermarks and fingerprints, and needs more cleaning than a brushed finish.
When
preparing food, use a cutting board rather than the top. Not only will
the surface scratch, but the metal will dull knives. Minor scratches
can be polished out.
To clean a stainless steel surface, use mild detergent, or baking soda
or vinegar diluted in water. Clean and rinse well, then dry with a soft
cloth.
Most stainless steel has a "grain" created when the steel is polished.
If abrasives are used on a stainless surface, they should always be
rubbed in the direction of these polish lines, not against them.
Things to Avoid:
- Do not use any cleaner that contains chlorine.
- Do not use steel wool, ever!
The tiny iron particles can lodge in the surface will rapidly rust,
giving the appearance that the stainless itself is rusting.
- Do
not let the following food items (ketchup, mustard, mayonnaise, lemon
juice, vinegar, salt, salad dressings) remain on your stainless
surfaces for any length of time, or they will leave a "white" stain. A
very fine Scotchbrite pad can remove this mark.
- Do not scrub stainless steel across the polish lines, always scrub in the direction of the polish lines.
- Sanitary
If bacterial contamination of the kitchen countertop is a concern,
granite or stainless steel are good choices according to a recent
study. This study was conducted by the Hospitality Institute of Technology and Management, a St. Paul, Minnesota-based organization that develops educational materials and research for the retail food industry.
The study measured the bacteria-resistance capacity of six common
countertop materials. Each surface was contaminated with E. coli
(nearly 2 billion of the microorganisms), washed and rinsed with soap
and water and then sanitized with a vinegar-and-water solution. The
results are shown in the table below.
Surface Microorganisms
Eliminated by Cleaning
|
Stainless Steel
Granite
Laminate
Ceramic Tile
Concrete
Wood
|
|
85,113,804
79,432,823
498,884
293,765
32,810
2,080 |
|
