Stainless Steel, What Do We Call It?

What we consider stainless steel is an alloy of nickel and manganese chromium.

That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:

The more polished the harder it is, the oxygen

  • Do not scratch the surface with sharp, cutting or hard scouring needles
  • Do not use any chemical product that damages the outer layer
  • avoid contact with other ferrous objects in continuous and with humidity
  • Depending on the composition of the materials they are classified differently.

This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.

We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.

For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily

316 stainless steel

Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.

In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.

Stainless steel 430

It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.

Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.

This stainless steel has more ferritic parts and the magnets are attracted

Stainless steel 420

It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.

A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,

This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.

EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS

Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.

Stainless Steel Cutlery for Hotels and Catering

The presentation and the visual model of stainless steel cutlery for a restaurant’s catering is not the only detail to be taken into account. As a tool, you have the obligation to effectively fulfill the function you perform. At this point, the material from which the cutlery is made will determine its usefulness and, therefore, its profitability.

The 18/10 stainless steel is optimal for producing high-quality cutlery. They are designed to withstand intensive long-term use. In catering, cutlery that wears out slowly each time they pass through the dishwasher is the order of the day. This material, however, gives the cutlery a good resistance and, in addition, respect the Arcoroc crockery without scratching it. This is because they are designed to repeatedly pass through the industrial dishwasher.

Each stage of Steel Bartan manufacturers has rigorous controls that ensure a perfect finish. This indisputable system, together with the strict respect for technical specifications, gives the 18/10 stainless steel cutlery the maximum reliability and durability. In addition, to ensure its strength, its thickness is carefully examined.

Whether in a gourmet restaurant, a cafeteria, or a bistro, guests are sensitive to the style and care of their well-being and comfort. This includes dishes and silverware.

SPECIFIC RULES

Fork

It is always placed to the left since the diner that uses a knife and fork will take it with that hand. It does not matter if the fork is meat or fish, this placement will always be respected. If you put both, it is usual to place the fish outside, since it is used before. Next to them should be the napkin.

They should be perfectly aligned at their base and with the tips always looking at the center of the table, in this way they will give the client a sense of order, balance, and harmony.

The knife

On the opposite side, we find the knives, which are placed to the right of the diner, always placing the edge inwards, looking at the plate.

The Spoon

This, like the knife, we find it to the right of the crockery with the concavity up, but it is completely placed on the outside since it is usually used before.

The dessert cutlery

It is common to place them at the same time the dessert is served and once all the cutlery is removed from the table service. But it is true that there are many occasions in which we can see them from the beginning, it is in this case that they are located in the upper part of the plate.

The spoon will be placed with the handle to the right and the fork to the contrary, with this to the left. If there is also a knife for the dessert, it will be placed in the same direction as the spoon.

Do not hesitate and begin to put a touch of quality and distinction in their tables. Cutlery is one of the most important aspects of the Stainless steel kitchenware and the one that the diner first sees when he takes a seat. Food is not the only thing that matters the presentation also have a great importance.