[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-en":3,"blog-stainless-steel-in-commercial-kitchens-what-to-choose-where":25},{"email":4,"phone1":5,"phone2":5,"address":6,"facebook":7,"linkedin":8,"whatsapp":9,"instagram":10,"phone1Raw":11,"phone2Raw":11,"logoFooter":12,"logoHeader":13,"footerTagline":14,"showroomHours":15},"info@ipec.me","+961 70 389 000","IPEC Bldg., Zouk Mosbeh\nKeserwan, Lebanon","https://www.facebook.com/ipeckitchen","https://www.linkedin.com/company/ipec-commercial-kitchen-equipment/","96170389000","https://www.instagram.com/ipec.foodservice/","+96170389000","/images/logos/ipec-logo-white.png","/images/logos/ipec-logo.png","Professional Kitchen Equipment Since 1980",[16,19,22],{"days":17,"hours":18},"Monday – Friday","8:00 AM – 6:00 PM",{"days":20,"hours":21},"Saturday","8:00 AM – 2:00 PM",{"days":23,"hours":24},"Sunday","Closed",{"id":26,"slug":27,"title":28,"excerpt":29,"body":30,"category":31,"cover_image":32,"read_time":33,"published":34,"published_at":35,"created_at":36,"updated_at":36,"images":37,"author_name":38,"author_role":39,"author_bio":40,"author_slug":41,"author_url":42},"50725c44-5030-4f37-a3e1-5547ed9ba332","stainless-steel-in-commercial-kitchens-what-to-choose-where","Stainless Steel in Commercial Kitchens","Stainless steel is the quiet hero of a reliable kitchen: smooth to clean, tough under pressure, and built for daily service. The trick is matching the right stainless build to each zone—prep, wash, storage, and service—and pairing it with containers and smallwares that keep hygiene effor","\u003Ch1>Stainless steel is the quiet hero of a reliable kitchen: smooth to clean, tough under pressure, and built for daily service. The trick is matching the \u003Cstrong>right stainless build\u003C/strong> to each zone—prep, wash, storage, and service—and pairing it with containers and smallwares that keep hygiene effortless.\u003C/h1>\n\u003Ch1>Why stainless matters (in one minute)\u003C/h1>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Hygiene:\u003C/strong> smooth surfaces + tight welds = fewer traps for food and moisture.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Durability:\u003C/strong> stands up to scrubbing, heat, water, and salt.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Speed:\u003C/strong> wipe, rinse, dry—back to work.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch2>Prep & pass: tables that don’t flex when it gets busy\u003C/h2>\r\n\r\n\u003Cp>Choose rigid tables with reinforced tops and shelves so they stay flat, quiet, and safe when fully loaded. IPEC’s \u003Cstrong>Working Table with 1 Undershelf\u003C/strong> range is built for this job and comes in multiple footprints to fit your line and corridors.\u003C/p>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Examples you’ll find in stock: \u003Cstrong>Working Table with 1 Undershelf\u003C/strong> (80×60, 100×60, 140×70, 180×70…). Pair with \u003Cstrong>Single Wall Shelf on Rails\u003C/strong> above for mise-en-place and smallwares.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch2>Wash & sanitation: sinks that clean fast—and get cleaned fast\u003C/h2>\r\n\r\n\u003Cp>Wet zones need deep bowls, splash control, and room for racks. Go for \u003Cstrong>Sink Unit Single Bowl with 1 Undershelf\u003C/strong> or \u003Cstrong>Sink Unit Double Bowls with 1 Undershelf\u003C/strong> in prep; step up to \u003Cstrong>Potwash Sink Unit\u003C/strong> (single or double) for trays, pots, and GN handling. Add a \u003Cstrong>Pre-Rinse Shower Kit\u003C/strong> to speed up scraping and reduce detergent burn.\u003C/p>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>Don’t forget \u003Cstrong>Hand Wash Sinks\u003C/strong> (including \u003Cstrong>Wall-Hanged Knee-Operated\u003C/strong> models) at entry points and between raw/ready-to-eat zones—small footprint, big hygiene win.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch2>Storage that actually stays clean\u003C/h2>\r\n\r\n\u003Cp>Wall real-estate matters. Use \u003Cstrong>Single Wall Shelf on Rails\u003C/strong> or \u003Cstrong>Double Wall Shelves\u003C/strong> for light kit and date-labeled containers. For heavier or wet storage (fish, pot-wash), go with \u003Cstrong>Shelving Units – Full Stainless Steel\u003C/strong>—rated for high loads and built for tough back-of-house use.\u003C/p>\r\n\r\n\u003Ch2>GN ecosystem: one size language, all stations\u003C/h2>\r\n\r\n\u003Cp>Standard \u003Cstrong>GN stainless containers\u003C/strong> (with \u003Cstrong>Stainless GN Lids\u003C/strong>) fit ovens, bain-maries, rails, and fridges—stackable, smooth-edged, easy to wash. For display or pastry cooling, add \u003Cstrong>Drainer Plates\u003C/strong> that keep food off the base and speed drying. Where visibility matters, use \u003Cstrong>Clear GN PC Containers\u003C/strong> with matching \u003Cstrong>PC Lids\u003C/strong> (don’t use PC in bain-maries/steam ovens).\u003C/p>\r\n\r\n\u003Ch2>Front-of-house & service extras\u003C/h2>\r\n\r\n\u003Cp>Need buffet or banqueting? \u003Cstrong>Eco Chafer GN 1/1, 9 L\u003C/strong> pairs with your GN pans and lids for a clean, modular service line that matches kitchen sizing.\u003C/p>\r\n\r\n\u003Ch2>Small tools that reinforce hygiene\u003C/h2>\r\n\r\n\u003Cp>Keep cross-contamination brain-proof with \u003Cstrong>HACCP Cutting Boards\u003C/strong> by color (plus a \u003Cstrong>Cutting Board Rack\u003C/strong> so they dry and stay separated). High-heat spatulas and stainless whisks survive long shifts and dish cycles without shedding or warping.\u003C/p>\r\n\r\n\u003Chr />\r\n\u003Ch2>How to spec stainless (quick buyer’s guide)\u003C/h2>\r\n\r\n\u003Col>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Match the zone:\u003C/strong> prep tables near walls? Choose units with upstands and shelves that align with your GN sizes. Pot-wash? Deep bowls and pre-rinse. Storage? Full-stainless shelving where it’s wet; wall shelves for dry.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Think flow:\u003C/strong> table → shelf → sink → rack should be one step, not three. Use standard footprints (e.g., 140×70; 180×70) to keep aisles clear.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Protect your inserts:\u003C/strong> build your GN set (pans, lids, drainer plates) around the stations that use them most—fridge rails, hot line, and pass.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Make hygiene visible:\u003C/strong> board colors + visible hand-wash points encourage the right behavior during the rush.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ol>\r\n\r\n\u003Chr />\r\n\u003Ch2>IPEC picks\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Working Table with 1 Undershelf\u003C/strong> + \u003Cstrong>Single/Double Wall Shelves\u003C/strong> (Rails) for compact, wipe-clean prep lines.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Sink Unit (Single/Double Bowls) with 1 Undershelf\u003C/strong>; \u003Cstrong>Potwash Sink Unit\u003C/strong>; \u003Cstrong>Pre-Rinse Shower Kit\u003C/strong> for fast turnover in wash areas.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Shelving Units – Full Stainless Steel\u003C/strong> for heavy back-of-house storage.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN Stainless Containers & Lids\u003C/strong>, \u003Cstrong>Drainer Plates\u003C/strong>; \u003Cstrong>Clear GN PC Containers & Lids\u003C/strong> for a complete, mix-and-match line from oven to pass.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>HACCP Cutting Boards\u003C/strong> + \u003Cstrong>Cutting Board Rack\u003C/strong>; \u003Cstrong>High-Heat Spatulas\u003C/strong>, \u003Cstrong>Whisks\u003C/strong>, \u003Cstrong>Universal Tongs\u003C/strong> for daily, hygienic handling.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Eco Chafer GN 1/1 (9 L)\u003C/strong> for clean buffet/service integration with your GN pans.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Cp>\u003Cstrong>Planning a kitchen refresh?\u003C/strong> Ask IPEC to map your prep, wash, and storage zones and propose a stainless-plus-GN kit that fits your space today—and still works when you get busier.\u003C/p>\r\n\r\n\u003Ch2> \u003C/h2>\n\u003Cdiv class=\"article-gallery\">\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/IMG_9360.jpg\" alt=\"Stainless Steel in Commercial Kitchens\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/IMG_9421.jpg\" alt=\"Stainless Steel in Commercial Kitchens\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/IMG_9471.jpg\" alt=\"Stainless Steel in Commercial Kitchens\" loading=\"lazy\" />\n\u003C/div>","Educational","https://backend.ipec.me/media/blog_posts/IMG_9417.jpg","3 min read",true,"2025-08-04T13:00:02+00:00","2026-03-04T15:57:48.313766+00:00",[],"Assaad Nakhoul","Managing Director, IPEC sarl","Assaad Nakhoul is the Managing Director of IPEC sarl, Lebanon's commercial kitchen equipment supplier since 1980. A mechanical engineer by training, he trained as a boulangerie chef and earned a diploma in Culinary Management from Le Cordon Bleu Paris, plus an Executive Master's in Sales, Marketing and Business Development from HEC Paris. He has worked across the foodservice industry in France, Lebanon and the wider MENA region — equipping restaurants, hotels, bakeries, hospitals and central kitchens. He writes IPEC's technical guides on kitchen design, equipment selection, MEP planning and HACCP compliance.","assaad-nakhoul","https://ipec.me/about"]