Restaurant Flatware Purchase Stainless Steel, Purchase Right

When buying flatware for your restaurant or industrial kitchen, the two most important factors to consider are the type of steel is made from and the weight you want to buy.

18/10 vs 18 / 0 stainless steel

All utensils are made of stainless steel, though not all types of stainless steel are the same. The term "steel" is really a mistake, because the stainless steel, in fact, stain and rust over time. Most steel is mixed with other metals such as chromium and nickel to improve the durability and resistance to rust.

The amount and type of metal added to the steel affects its performance and cost:

18 / 0 stainless steel contains chromium 18% and 0% nickel. The chromium forms a thin layer on the steel, making it stronger. 18 / 0 flatware is more accessible than 18/10 flatware, but the stains and rusts more easily and not so bright.

18/10 stainless steel is 18% chromium and 10% nickel. Nickel gives a luminous glow and are less susceptible to stains and rust.

Weight

Cutlery is also made in different weight classes. The heavier the weight, which is tougher, but also the more expensive it will be. There are four common weights:

Average weight. Also known as "weight savings," it is easily foldable and has a relatively short shelf life. It is, however, very affordable compared to other weights. Ideal for restaurants where the vessels are often lost.

Heavy Duty. This is probably the most common. It is much tougher than the average weight, but can be folded by hand.

Extra Heavy Duty. This is the heavy weight and is by far the strongest. More heavy duty costs more up front, but lasts longer and is less prone to break or bend.

European style. Knives and forks European dining room are about a third heavier and one-third larger than the standard rate heavy. This weight is most commonly found in first-class restaurants.

Caring for cutlery

Washer is a big expense up-front for any restaurant or commercial kitchen, but at least once you purchase, especially if it is heavier duty, will last a long time. However, improper care can cause tarnishing and rust and reduce its lifespan. Some techniques for custodial care can help maximize your investment:

Pre-soaking for about 10 minutes before washing. Pre-soaking for longer is not recommended as it encourages rust to start training. If possible remove pieces of food by hand with a sponge with soap or a pre-wash. Do not use this as an abrasive scratches the finish and encourages rust to start developing. Wash as soon as possible after having been used is ideal to help prevent staining.

Use plastic and to store and transport. Do not use aluminum pots or metal for pre-soaking or transport because of the metals interact with chlorine in the water and accelerate the oxidation (or oxidation) of stainless steel.

Use a washing machine of high temperature. Most restaurants and commercial kitchens already have a dishwasher high temperature to meet the NSF regulations. However, if you do not, avoid using chlorine bleach or products such as stainless cleaning chemicals will damage it.

Also recommended is the use of a filter of scale inhibitor in water line to your machine. A scale inhibitor removes minerals from water, preventing harmful buildups in your flatware.

Cutlery dry quickly. As soon as possible after washing, dry it and store it where it will stay dry. Humidity is the friend of rust and therefore the enemy. Most dishwashers have a commercial drying cycle, but that does not always get it completely dry. It's a good idea to wipe it down after coming out of the dishwasher.

Do not use detergents or abrasive materials. Whenever you clean utensils, avoid anything abrasive that will mark or scratch the surface of stainless steel. Those scratches penetrate the coating of thin film of chromium and nickel, which protects the steel from rust and stain.

Gregory Scott McGuire is a regular contributor to the back burner Blog, a resource of restaurant news and trends written by employees of the Tundra Specialties, a company specializing in restaurant equipment, supplies, parts and equipment

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