How galvanised and stainless differ, why zinc coating rules galvanised out of food premises, and where each one belongs in a commercial build.
How copper and brass behave as bar tops, splashbacks and feature surfaces, how patina works, and where these metals should not be used in a kitchen.
Why stainless discolours brown near the coast, how tea staining differs from pitting and from rust, and what 316 and correct cleaning actually prevent.
What food grade means, why 304 is the practical minimum for prep surfaces, when 316 is needed, and the surface detail that matters as much as grade.
What AS 4674-2004 covers, what it requires of stainless surfaces, and which parts of a fitout it applies to. A plain guide for operators and builders.
Bowl configuration, undermount against top mount, drainer orientation, tap and waste placement, and why the hand wash basin cannot be the food prep sink.
How cold room panels are specified for a commercial kitchen, PIR against EPS, panel thickness by operating temperature, and why the door decides usability.
Where stainless fabrication sits in a hospitality fitout, the four things the fabricator needs from the builder, and what gets remade when the brief arrives late.
What each stainless finish actually is, which suits a working kitchen, why grain direction matters when cleaning, and how a damaged finish gets repaired.