Question 1

What grade of stainless steel is used in commercial kitchen equipment?

Accepted Answer

Commercial kitchens in Lebanon should use AISI 304 stainless steel — it's the industry standard for food-contact surfaces. Grade 304 resists corrosion from salt, acidic foods, and the humidity common in Lebanese coastal areas. Lower-grade 201 steel may look the same but corrodes quickly, especially near the coast. All IPEC stainless steel equipment uses AISI 304.

Question 2

What size work table do I need for a restaurant kitchen in Lebanon?

Accepted Answer

For a typical Lebanese restaurant serving 40–80 covers, you'll need at least two work tables: a 180 cm table for main prep and a 120 cm table for plating. If you're running a smaller operation like a manakish shop or snack bar, a single 150 cm table is usually enough. Always leave 90 cm clearance between tables for safe movement.

Question 3

How do I maintain stainless steel kitchen tables and sinks?

Accepted Answer

Wipe down with warm soapy water after each service. For stubborn stains, use a non-abrasive stainless steel cleaner — never use steel wool, which damages the protective surface. In Lebanon's hard water areas, white calcium deposits are common; a mix of white vinegar and water removes them quickly. IPEC tables come with adjustable feet to keep surfaces level on uneven floors.

Question 4

Do I need wall-mounted or freestanding shelving for my kitchen?

Accepted Answer

Wall-mounted shelves save floor space and are easier to clean under — ideal for smaller Lebanese kitchens where every square metre counts. Freestanding 4-tier shelving (chrome wire or stainless steel) works better for storage areas and walk-in coolers. Most operations use a mix of both.

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