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Whenever you enter the kitchen, you will see almost all stainless steel kitchen equipment and kitchenware. I am curious why people buy stainless steel equipment and kitchenware. Let's take a look with SHINELONG editor. Why are kitchen equipment made of stainless steel? Stainless steel is the most commonly used material for commercial kitchen equipment. It is not only strong and durable, but also healthy and environmentally friendly. The appearance of stainless steel is neat and beautiful, bringing a clean and bright visual environment to the kitchen. 1. Weldability: The requirements for welding performance vary depending on the use of the product. Class I tableware generally does not require welding performance, even including some pot companies; but most products require good welding performance of raw materials, such as Class II tableware, thermos cups, steel pipes, water heaters, water dispensers, etc. 2. Polishing performance: In today's society, stainless steel products generally undergo the polishing process during production. Only a few products such as water heaters and water dispenser tanks do not require polishing, so the polishing performance of raw materials is required to be high. 3. Heat resistance: Heat resistance means that stainless steel can still maintain its excellent physical and mechanical properties at high temperatures. 4. Corrosion resistance: When the amount of chromium atoms in steel is not less than 12.5%, the electrode potential of steel can be suddenly changed from negative potential to positive electrode potential, preventing electrochemical corrosion. 5. Stainless steel has higher density: about three times that of aluminum alloy. High density also makes it not easy to scratch, wear-resistant, and anti-fouling in daily use. It will not darken and lose its original luster over time, and it will become brighter and brighter with use. 6. Stainless steel contains chromium: Chromium has high strength and corrosion resistance, making stainless steel kitchenware easy to clean and durable in use. In the kitchen environment, kitchen equipment will often come into contact with hydrochloric acid gas, etc. A corrosion-resistant kitchenware will definitely make you handy in the commercial kitchen. 7. Good anti-permeability: acid and alkali resistance, good resistance, and high surface strength. 8. Good impact resistance: Stainless steel kitchenware has good impact resistance and high hardness; the product is not easy to deform and damage. 9. Compared with other materials: stainless steel materials are of high quality and low price. 10. Long life: Stainless steel equipment has a long service life and high protection. It belongs to the metal category and does not contain radiation and formaldehyde. The material of commercial kitchen equipment equipped in canteens, restaurants, hotels and other places must be waterproof, high temperature resistant, non-deformable, corrosion-resistant, non-mildew, anti-smoke, easy to clean, non-swelling, etc., and must also meet food hygiene standards. Although stainless steel kitchen utensils have many advantages, kitchen equipment must be used correctly, otherwise some metal elements in stainless steel will slowly accumulate in the human body. When a certain limit is reached, it will endanger human health. Well, today SHINELONG editor will share this. If you have anything else you want to know, please follow SHINELONG's official website or call us for consultation.

I believe that chefs who have worked in commercial kitchens know that the equipment in the kitchen is made of stainless steel for durability. The main stainless steels used in commercial kitchen equipment on the market are 201 and 304. So what is the difference between these two stainless steels? Which one is better? Today, let SHINELONG Xiaobian make a specific analysis and suggestions for you. Composition difference 201 stainless steel: contains higher manganese, some contain nitrogen and nickel, and also contains 15%-18% chromium and 3.5%-5.5% nickel. The addition of manganese can replace part of the nickel element, thereby reducing costs. 304 stainless steel: contains 18%-20% chromium and 8%-10.5% nickel, and no more than 0.08% carbon. The higher nickel content makes it have better corrosion resistance and oxidation resistance. Performance difference Corrosion resistance: 304 stainless steel has higher corrosion resistance due to its higher nickel and chromium content, and can better resist the corrosion of acidic and alkaline media, and is also more resistant to high temperatures. Although 201 stainless steel also has a certain corrosion resistance, it is weaker in comparison. Processing performance: 304 stainless steel has better processing performance, is easier to cold process and hot process, and is also easier to weld. The processing performance of 201 stainless steel is slightly inferior to 304, requiring higher processing temperature and more processing technology. Other properties: 304 stainless steel also has good mechanical properties, including higher tensile strength, yield strength and hardness, and is suitable for applications with high material strength requirements. Although 201 stainless steel is also high in strength, it is easy to become brittle at low temperatures and has a narrow applicable temperature range. Use difference 201 stainless steel: Due to its low cost, more affordable price, and certain acid and alkali resistance, high density, and no pinholes, it is widely used in construction, automobiles, homes, kitchen equipment and other fields. However, in kitchen equipment, if the equipment is not often exposed to corrosive substances or high temperature environments, 201 stainless steel can also be selected. 304 stainless steel: Due to its excellent corrosion resistance and mechanical properties, 304 stainless steel is widely used in high-end industrial fields such as food processing, medical equipment, chemical pipelines, etc. In kitchen equipment, if the equipment needs to be in frequent contact with food, detergents or high temperature environments, it is recommended to choose 304 stainless steel to ensure the hygiene and durability of the equipment. Selection suggestions Choose according to the purpose: If the kitchen equipment needs to be in frequent contact with food, detergents or high temperature environments, it is recommended to choose 304 stainless steel to ensure the hygiene and durability of the equipment. If the equipment does not often come into contact with these substances and the budget is limited, you can consider choosing 201 stainless steel. Comprehensive consideration of performance and price: When choosing stainless steel, its performance and price should be considered comprehensively. Although the price of 304 stainless steel is higher, its excellent corrosion resistance and mechanical properties make it more advantageous in certain applications. Although the performance of 201 stainless steel is slightly inferior, the price is more affordable and suitable for some occasions where performance requirements are not high. Through the above introduction, it is estimated that many people will think that 304 is much better than 201. In fact, the experience of using the two kinds of stainless steel is not much different in normal use. The difference will only appear in long-term use in harsh environments. In view of this situation, the editor recommends that considering the cost needs, 201 stainless steel can be selected for the shell that does not contact food, and 304 stainless steel can be selected for the position that contacts food. If it is a dishwasher, 304 stainless steel can be selected for the parts that often need to contact water, and 201 stainless steel can be selected for the shell. In order to avoid customers from having difficulty in choosing and reduce procurement costs at the same time, the use of stainless steel types will be adjusted according to the actual use of different equipment. While reducing costs, the product quality is guaranteed, and the strict national standard thickness standard stainless steel plates are uniformly adopted to ensure that each SHINELONG kitchen equipment is durable. The above is the difference between 201 stainless steel and 304 stainless steel commonly used in kitchen equipment. If you want to know more about commercial kitchen equipment, you can pay attention to us. Of course, if you have kitchen equipment needs, you can send us a private message to get a lower channel price.

For those who want to make an all-electric kitchen, I believe they have heard of electromagnetic heating and electric heating tube heating. So which of these two heating methods is better? Let's briefly explain it to you by SHINELONG editor. Advantages of electromagnetic heating: High heating efficiency: Electromagnetic induction heating can directly make the pot body self-heating, reduce energy transmission loss, and greatly improve thermal efficiency. Fast heating speed: Electromagnetic induction heating can heat objects to the set temperature in a short time, which is particularly suitable for occasions that require rapid heating. Accurate temperature control: By adjusting the frequency and power of the electromagnetic field, accurate control of the heating temperature can be achieved. Environmentally friendly and pollution-free: No harmful substances are produced, no pollution to the environment, in line with the concept of green environmental protection. Long service life: The use of water-electric separation heating avoids the generation of scale. At the same time, the electromagnetic heating structure is simple, and the coil itself only generates a magnetic field, which does not cause too much burden on the equipment itself, so it has a fairly long service life. High safety: It has multiple safety protection functions, such as overheating protection, overcurrent protection, water shortage protection, etc., to ensure the safe operation of the equipment. Low energy consumption: The electromagnetic heating technology has a high conversion efficiency, and less electricity can be consumed to produce the same temperature. Disadvantages: High equipment cost: Electromagnetic induction heating equipment requires more electronic components and control systems, so the cost is relatively high. High requirements for equipment: Specific metal materials are required as heating elements, and the structure and material requirements of the equipment are high. Limited scope of application: It may not be suitable for all types of kitchen equipment and cooking methods. Large equipment volume: Since electromagnetic equipment needs to generate a higher power magnetic field, a larger coil is required, and magnetic field interference must be avoided, so the volume of electromagnetic equipment is generally large. Immovable equipment: Since electromagnetic equipment needs to remain stable when working, it is generally made heavy and immovable. Pot restrictions: Iron or ferritic stainless steel must be used for normal heating. Fear of dry burning: Since electromagnetic heating is extremely fast, dry burning will burn the equipment if irregular operation occurs. Requires high quality of kitchenware: Since electromagnetic heating is rapid and the upper temperature limit is high, if the quality of the kitchenware is not high, it is easy to deform. Advantages of heating tube heating: Low equipment cost: The electric heating tube has a simple structure and a relatively low manufacturing cost. Widely used: Electric heating tubes are widely used in various heating equipment, such as electric water heaters, electric ovens, electric irons, etc., and are also suitable for a variety of kitchen equipment. Easy to install: The electric heating tube is small in size and simple in structure, easy to install and maintain. High heating efficiency: The efficiency of heating tube heating is more advantageous than that of gas, but it is slightly slower than electromagnetic heating. Flexible equipment deployment: The heating tube heating is small in size and will not be affected by vibration. Therefore, universal wheels are usually installed to facilitate the movement of the equipment and flexibly deploy it in various places. Not restricted by the material of kitchen utensils: It can be used with all kinds of pots and pans, and the electromagnetic heating equipment will not be affected by the material of the pot. Convenient and low cost for heating tube replacement: The heating tube is easy to replace and the price is cheap. Disadvantages: The heating efficiency is not as good as electromagnetic heating: The electric heating tube is heated by the resistance wire, and the heating efficiency is not as good as the electromagnetic heating of the pot body, but it is much more efficient than gas heating. The temperature control accuracy is not as good as electromagnetic heating: The temperature control accuracy of electric heating tube heating is slightly lower than that of electromagnetic heating, but higher than that of gas heating, which can meet the needs of most chefs. Easy to scale: Electric heating tube heating is easy to scale on the surface, affecting the heating effect and service life, and needs to be descaled regularly. High energy consumption: Electric heating tube heating relies on electricity, and the electricity price is relatively high. Long-term use will cause high energy consumption costs. Safety hazards: If the electric heating tube is used improperly, it may cause safety accidents such as fire. Fear of dry burning: The heating tube has a fast acceleration speed. If it is caused by dry burning due to improper use and operation, it will easily cause the equipment to burn. Service life limit: The electric heating tube has a service life limit due to technical principles. It will gradually increase the resistance and eventually be scrapped as the use time changes. It is generally recommended to replace the heating tube every 3 years. Limited scope of application: It may not be suitable for all types of kitchen equipment and cooking methods. Comprehensive consideration: Generally speaking, all-electric kitchens will have electromagnetic and electric heating equipment at the same time, and the applicable kitchen equipment is also different. It is recommended to choose according to the actual situation. If the kitchen equipment requires efficient, fast and precise heating, and the equipment cost allows, it is recommended to choose electromagnetic heating. It can improve heating efficiency, reduce energy consumption, and has higher safety and environmental protection, and longer service life. If the equipment cost requirements are low and the heating accuracy requirements are not high, you can choose heating tube heating. It is low-cost and widely used, but you need to prevent scaling during use and replace the heating tube regularly. The above is today's sharing of commercial kitchen equipment. If you have any needs for kitchen equipment, please send us a private message. SHINELONG focuses on commercial kitchens.