Commercial Catering Equipment: Why Stainless Steel and Why Not Plastic?

Blog | June 25th, 2018

Once upon a time, industry types said there was a great future in the plastics sector. Admittedly, plastic is a versatile substance, but it’s not as physically and mechanically robust as stainless steel. A question mark even pops up above polymers when they’re used as food containers. Basically, some plastics leach their chemicals into stored food. Clearly, then, stainless steel is the superior catering equipment material.

Thermosets and Thermoplastics 

Just as differently graded steels are used in the food sector, so are different polymers. Of the two plastic types, neither one has enough material strength to replace stainless steel. Take a food warmer or a steam table, just as a for instance. Stainless steel contains the thermal energy, but that thermosetting plastic melts and flows. In the meantime, the thermosetting polymer burns and chars. Worse yet, both disintegrating polymers will likely kick out harmful VOC’s (Volatile Organic Chemicals).

A Comparative Strength Study 

Granted, there are robust plastics on the market. They’re used in mining facilities and quarries to deflect and absorb heavy impacts. Frankly speaking, however, the materials still accumulate wear. In a busy kitchen, the occasional knock is just part of kitchen life. Stainless steel is designed to endure, but flexible plastics deform. Over time, that feature diminishes until the plastic cracks and gains dozens of ugly score marks. Seen as a bacterial breeding ground, even a tough polymer can’t replace stainless steel catering equipment.

Food-Sensitive Materials 

Steel is an easy to clean material. The refined finish doesn’t scratch, it doesn’t stain, and it certainly doesn’t collapse when there are aggressive acids around. Again, there are plastics that are specially formulated to resist aggressive chemical reagents, but it takes effort to sift through the various plastics until a compatible material is sourced. Even then, the plastic may lack material strength or some other critically important feature. For example, soft plastics absorb hard impacts, but the soft material is easy to score. Using a simple knife, the polymer-based stuff accumulates blade marks. And bacterial colonies are more than happy to hide in those slash marks.

In terms of comprehensive catering equipment functionality, stainless steel has it all. On the other hand, there are plastics that will satisfy one, maybe two of the food-grade requirements in a commercial kitchen, but then they fail. They leach chemicals, stain, burn or melt, and lack mechanical rigidity. Plastic is best used as a temporary catering resource. Imagine an aircraft catering company, a setup that uses stainless steel trolleys. In here, plastic is reserved for disposable trays and cutlery.

Stecor Engineering & Fabrication

1/13 Crawford St, Braeside VIC 3195

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

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