Steel, particularly stainless steel, is one of the most versatile materials in the world. It’s used for appliances, fasteners, bridges, etc. However, stainless steel is commonly used when manufacturing foodservice equipment. With that said, several myths have emerged that need to be addressed.
In this article, we’ll debunk 5 of the most common myths regarding stainless steel foodservice equipment & give you the straight up facts instead. Let’s uncover the truth.
Myth #1: All stainless steel is the same
There are numerous grades of stainless steel that exist, each with their own pros, cons & special properties. Without getting too technical, each grade of stainless steel has a certain amount of carbon, chromium, nickel, etc. to give its own identity.
In the foodservice equipment world, type 300 & type 400 series are the most used. However, type 300 series is vastly superior due to its better corrosion resistance, strength & long term durability.
Myth #2: Galvanized steel is just as good as stainless steel
We’ve explored this myth before in an in-depth article. Galvanized steel has many drawbacks that simply do not make it useful for foodservice equipment. For one, galvanized steel rusts easily, lacks durability, can only be used in certain non-humid environments & looks dull.
Stainless steel offers the best rust resistance & strength. Stainless steel can also be used in virtually any environment despite conditions & looks premium. All of these qualities simply put stainless steel over the top when used in the foodservice industry.
Myth #3: Stainless steel is hard to clean
Stainless steel is actually one of the most sanitary & hygienic materials in the world. In the foodservice equipment industry, this is paramount. Cleaning stainless steel takes nothing more than a simple damp cloth & a non-abrasive cleaner.
We’ve written a detailed guide on cleaning your stainless steel the right way here. Just remember to wipe with the grain & use the proper tools & you’ll become a stainless steel cleaning pro.
Myth #4: Stainless steel is not recyclable
Furthermore, stainless steel actually retains 100% of its strength when it is recycled. Other metals weaken & become more prone to damage when they are recycled. Stainless steel is also a 100% eco-friendly material with no extra coatings that can lead to toxic runoff.
Myth #5: Stainless steel is magnetic
This is not true in the case of type 300 series stainless steel. This is a benefit since chromium & nickel repel any magnetism meaning increased resistance when exposed to acid or other harmful chemicals.
From a foodservice standpoint, none of your tools will stick to any type of surface. This means sharp objects such as knives will not latch to any surface, potentially creating a hazardous situation.
IMC/Teddy is committed to producing the finest quality standard & custom stainless steel foodservice equipment. IMC only utilizes type 300 series stainless steel, which offers strength, durability, requires little maintenance, and is recyclable. Although plastic & aluminum foodservice equipment counterparts do exist, they simply do not stand up to the force that is stainless steel. For a closer look at IMC’s products, click here.