Butcher Equipment: Why Use Stainless Steel?

Blog | October 27th, 2016

The meat handling practices of butchers are paramount to maintaining sanitation and hygiene standards, whether it is a small butcher shop or a large meat processing plant, the highest priority is to prevent meat from spoiling and being exposed to contamination from pathogenic microorganisms.

Australia has minimum sanitation and hygiene standards that all butchers must follow, however, a ‘good’ butcher is always concerned about sanitation and will make the extra effort to exceed minimum safety standards set by government. Because of that, butchers everywhere choose to use stainless steel equipment whenever possible, for a few reasons.

Why Butchers Use Stainless Steel Equipment

During training, butchers learn about the tools of the trade, animal anatomy, protective clothing, and about how to maintain a sanitary workplace. Next to wearing protective clothing and regularly washing one’s hands, butchers are concerned about the quality of the tables they use. Butcher equipment needs to be very sturdy, come in a variety of sizes and shapes, and must be easy to clean and maintain.

Stainless steel butcher equipment meets all of these requirements, and more. In fact, the very nature of stainless steel promotes sanitation and hygiene, and it is a very hardy material, stronger than timber slab tables. Common commercial kitchen equipment found in most butcher shops and meat processing plants include commercial stainless steel sinks and basins, stainless steel countertops, stainless steel splashbacks, stainless steel trolleys, and all types and sizes of stainless steel tables.

For butcher shops that cannot accommodate standardised stainless steel tables, sinks and countertops, these can be custom fabricated to specially fit any room’s dimensions.

Butchers Prefer Stainless Steel over Other Materials

There are many materials used as counter space, such wood, plastic, enamel, tile and even hardened glass, but butchers still prefer to use stainless steel whenever possible. Honestly, the main reason is that it is a material that is easy to maintain and clean, which is important at the end of the day. However, more important than even that, stainless steel is impervious to damage that would otherwise crack, scratch or break other lesser materials.

It also leaves no room for microorganisms to hide on its solid surface, unlike wood and plastic that can actually trap microscopic germs in the pores of the material, which creates an unhygienic condition that can affect the taste of food, promotes spoilage, and lowers the shelf life of meat.

Stecor Engineering & Fabrication

1/13 Crawford St, Braeside VIC 3195

Mobile:  0419 562 284
Phone: (03) 9028 4130
Fax:   (03) 8669 4400

Optimized by NetwizardSEO.com.au