Stainless Steel Shelving

Yes. Richmond benches and sinks are constructed entirely from 304 grade stainless steel, not just on the visible work surface. This includes the top, legs, splashbacks, undershelves, drawer housings, bracing, adjustable feet, and key support components. Using stainless throughout helps create a durable, hygienic, and easy-to-clean unit suitable for commercial food preparation, washing, and general kitchen use. It also reduces the risk of hidden corrosion in areas that are exposed to moisture, cleaning chemicals, or frequent washdowns. For customers, this means a stronger product with a consistent finish, reliable performance, and long-term value in demanding hospitality environments every single day.

Richmond uses 304 stainless steel because it provides the right combination of corrosion resistance, hygiene, durability, and value for commercial kitchens and wet areas. It performs well when exposed to detergents, water, food acids, and regular cleaning, while remaining smooth, non-porous, and easy to sanitise. Grade 304 is also widely recognised across hospitality, healthcare, education, and food service environments, making it a practical standard for benches, sinks, shelves, and preparation areas. It offers dependable strength without unnecessary cost for most indoor applications, helping customers meet hygiene expectations while investing in equipment that lasts through daily use in busy venues reliably.

Grade 304 stainless steel is the standard choice for most commercial kitchens because it resists corrosion, cleans easily, and suits normal food preparation and wash-up conditions. Grade 316 stainless includes molybdenum, which improves resistance to chlorides such as salt, sea air, brines, and some harsher cleaning or processing environments. That makes 316 better suited to coastal locations, marine applications, high-acid processes, or areas where salt exposure is frequent. For most hospitality fit-outs, 304 is appropriate and cost-effective. Richmond can supply 316 stainless benches, sinks, or specialised equipment by request where the site conditions call for extra corrosion protection and durability.

Yes. Richmond can supply custom sink layouts and bench sizes to suit different kitchen footprints, workflow requirements, and installation constraints. Alongside standard lengths from 900mm to 1800mm and widths around 600mm, options may include custom lengths, corner benches, left-hand or right-hand bowls, multi-bowl sink units, integrated drain boards, undershelves, splashbacks, and tailored configurations for specific preparation or wash-up zones. Custom work is useful when space is limited, plumbing points are fixed, or a venue needs equipment to match an existing layout. Minimum order quantities or lead times may apply, so contact Richmond’s team to discuss your requirements before placing orders.

In food preparation and wash-up areas, surfaces generally need to be smooth, non-porous, corrosion-resistant, durable, and easy to clean and sanitise. Stainless steel is commonly used because it meets these practical hygiene expectations and can withstand regular cleaning, moisture, and daily commercial use. Benches, sinks, shelves, and draining areas made from stainless steel help reduce places where food residue, bacteria, or moisture can accumulate. Requirements can vary depending on your industry, council, certifier, or internal food safety program. Always confirm the exact obligations for your organisation, premises, and intended use before purchasing or installing equipment with a qualified adviser first.

Clean stainless steel regularly with warm water, mild detergent, and a soft cloth or non-abrasive pad. Rinse thoroughly, then dry the surface to help prevent water spots, streaking, and mineral marks. Where possible, wipe with the grain rather than across it, as this helps reduce the visibility of fine scratches. Avoid chlorine-based cleaners, bleach, steel wool, and harsh abrasives, which can damage the protective surface layer and increase corrosion risk. For presentation areas, a food-grade stainless steel polish may be used after cleaning. Promptly remove salt, acidic spills, and chemical residues to keep equipment looking its best for longer life.