Grade: when 304 isn't enough
304 covers most commercial kitchen needs, but high-volume operations with heavy chemical cleaning or acidic food exposure sometimes justify 316 for extended surface longevity — see our kitchen counter guide for the residential-scale version of this comparison.
Gauge for commercial-volume use
Commercial kitchens need thicker gauge than decorative work — surfaces take heavier daily impact (pots, equipment, foot traffic on floor-adjacent trim) than a residential counter. Confirm gauge against your specific equipment and volume with your fabricator.
Finish for food safety and cleaning
Brushed/hairline finish is standard for commercial kitchen surfaces — it's easier to keep visibly clean and holds up to repeated scrubbing better than mirror finish.
Seams and edges
Commercial kitchen fabrication should minimise seams (bacteria/debris traps) and finish all edges smooth — this is a fabrication-quality detail, not just a material spec, so ask specifically about seam and edge finishing when getting quotes.
See our sheets & plates page for material options.