What to know before buying a stainless steel kitchen bench: grade, gauge and backsplash decisions, commercial vs residential specs, costs and lead times.
How to specify a stainless steel sink bench that passes inspection: integrated vs drop-in bowls, bowl depth, tap holes, drainage slope and grade.
Who needs a stainless steel workbench, 304 vs 316 grade, gauge, legs, castors and shelving options for trade, industrial and food production use.
How commercial range hoods and exhaust canopies are sized and specified, the four most common inspection failures, and how we quote.
Why stainless steel splashbacks outperform tiles and glass in commercial kitchens: AS 4674-2004 requirements, a material comparison and installation.
Stainless steel benchtop thickness affects durability, noise, and compliance. We explain the difference between 1.2mm, 1.5mm, and 1.6mm gauges and what each one is right for in a commercial kitchen.
The commercial kitchen layout you choose affects workflow, compliance, and staff efficiency every single service. We break down the 5 main layouts, what each suits, and what to consider before you build.