Heavy Duty Stainless Steel Cooking Utensils

Heavy duty stainless steel cooking utensils refer to commercial kitchen utensils designed for high-intensity and high-frequency use scenarios, and must meet the following core standards:

Material strength: high-specification stainless steel (such as 316, 17-4 PH) is used, which is resistant to deformation and wear.

Durability: It can withstand high temperature, high pressure, frequent cleaning and acid and alkali corrosion.

Functionality: It is suitable for commercial kitchen needs (such as large capacity, uniform heat conduction, and easy operation).

Compliance: It meets international food safety standards (such as FDA, LFGB).

Our heavy duty stainless steel cooking utensils include frying pan, saucepan, soup pot, whistling kettle, etc.

一. Core features of heavy stainless steel kitchen utensils

1. Material and performance

2. Structural design

Thickened base material: pot body thickness ≥1.5mm (ordinary pot is 0.8-1.2mm), and the ability to resist deformation is increased by 50%.

Composite multi-layer structure: outer stainless steel + middle aluminum/copper layer (heat conduction layer) + inner stainless steel layer to improve thermal efficiency.
​Seamless welding: Laser welding technology eliminates gaps to prevent food residue and bacterial growth.
3. ​Functional design
​Large capacity design: Commercial woks can reach 50-100L capacity, suitable for large stoves.
​Non-slip handle: All-inclusive heat-insulated handle (temperature resistance ≥300℃), ergonomic grip.
​Removable accessories: Steamer, filter, etc. support quick disassembly and assembly, easy to clean and store.
4. ​Durability test
​Load-bearing test: The pot body withstands a static weight of ≥50kg without deformation (such as commercial woks).
​Abrasion test: No scratches after 1000 times of steel wool friction (ASTM D4060 standard).
​Corrosion test: Salt spray test ≥72 hours (ASTM B117 standard).

二. Detailed explanation of manufacturing process
1. ​Raw material selection and pretreatment
​Plate standard:
Commercial cookware must use stainless steel plates (316/304) with a thickness of ≥1.2mm.
Provide a material certificate (SGS report) to clarify the content of nickel, chromium and molybdenum.
​Cleaning process:
Electrolytic degreasing (pH 8-10, temperature 60-80℃) → pickling (nitric acid concentration 10-15%) → passivation (chromate treatment).
2. ​Core manufacturing process
​Cutting and forming:
Laser cutting (accuracy ±0.1mm) → hydraulic forming (pressure ≥500 tons).
Complex shapes require multiple stampings (such as special-shaped soup pots).
​Welding process:
Argon arc welding (thin-walled parts) → plasma welding (thick plate splicing).
The weld is polished to Ra≤0.2μm to avoid dirt.
​Surface treatment:
​Physical polishing: mechanical grinding (mirror effect, Ra≤0.1μm).
​Passivation treatment: Soak in nitric acid solution to form a dense oxide film (Cr₂O₃ layer).
3. ​Quality control nodes
​Weld inspection: X-ray flaw detection (in accordance with ASTM E94 standard).
​Corrosion resistance test: Salt spray test ≥ 72 hours (ASTM B117 standard).
​Load-bearing test: Load 50kg weight in a simulated commercial scenario and detect deformation (≤1mm).
4. ​Environmental protection and safety process
​Chromium-free passivation: Oxalic acid or fluorozirconate is used to replace traditional chromate treatment.
​Clean energy: Electric furnaces are used throughout the production process (to avoid coal-fired pollution).
​Packaging materials: Degradable EPE pearl cotton + kraft paper, PVC plastic is prohibited.

三. What are commercial cooking utensils
‌Commercial cooking utensils‌ refer to cooking equipment specially designed for use in commercial kitchen environments to meet the needs of large-scale catering services. These equipment are usually used in catering places such as hotels, restaurants, and restaurants. In terms of stainless steel cooking utensils, commercial products usually use thicker stainless steel materials to withstand greater pressure and wear. In addition, the design of commercial cooking utensils also pays more attention to practicality and convenience to meet the needs of efficient kitchen operation. For example, stainless steel pots, spatulas, spoons and other utensils commonly used in commercial kitchens usually adopt wide sizes and heavier designs to improve cooking efficiency and stir-frying effects.

​Fourth, common problems and solutions

1. ​How to choose the right stainless steel grade?

​Coastal areas: 316 stainless steel (salt spray corrosion resistance) is preferred.

​High cost-effective demand: 304 stainless steel (strong versatility, cost controllable).

​High frequency use: 17-4 PH stainless steel (high strength, long life).