Custom Stainless-Steel Fabrication

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Definition: When a standard catalog item does not meet the operational needs or expectations based on form and function, this piece of equipment will need to be custom-fabricated. Custom stainless-steel fabrication involves more than just the ability to bend metal. It’s about combining proven components and construction techniques in order to create a consistent, safe and reliable fabricated product for each specific customer need.

To make a specific piece of equipment fit the needs of a customer, some manufacturers will take standard equipment pieces and modify them accordingly to fit the needs of their customers and to make the kitchen run as smoothly as possible. For example, a sink may have a custom-fabricated cover so it can double as a prep area to help conserve space.

Types: Most anything today can be built as custom with regards to the kitchen. Anything from a simple 24" wall shelf to a 25" chef ’s counter that contains several components, such as hot food tables, refrigerators and utility storage, can be custom-fabricated. The large chains work from an operational perspective, typically forcing the design team to create custom equipment to support the menu. Some manufacturers will tweak a design for customers. For example, an overshelf can be added to a standard worktable to create a custom piece.

Construction: It is a common perception that a heavier gauge stainless steel is always a stronger option. The reality is that the gauge is a factor, but the way a counter is braced or supported has more to do with the strength of the unit than the actual gauge of the steel.

The gauge needed depends on how the operator will use the equipment. Because meat, blood and acid will eat through stainless, equipment exposed to these elements should be comprised from a minimum of 14 or 16 gauge. The difference between gauges is 1,000th of an inch, and the lower the gauge number, the better the quality of stainless steel. Although lower-gauge stainless steel is noticeably heavier in weight, it has the same appearance as higher-gauge steel.

Considerations: Custom-fabricated equipment can cost 20 percent to 50 percent more than standard units. Because most manufacturers’ facilities are set up for mass production, any time they have to go off of the production line to produce a custom piece, there will be a premium charge. However, vendors can build and customize these units to best suit a particular operation in regards to maximum efficiency and heavy-duty applications. For this reason, price-conscious customers that need custom-built equipment should consider taking this route. Budget, function/design, available space and specification of exclusivity of the item dictate the need for custom fabrication. Existing kitchens with space issues may require custom fabrication. A large kitchen may be able to accommodate a three-compartment sink, worktable and dishtable lineup. However, a smaller space may dictate the need to combine these units into one convertible piece of equipment. In this case, the need to combine two or three pieces of equipment into one requires custom fabrication. Older schools commonly spec custom equipment due to space limitations. Also, operators with open kitchens may prefer the look of custom pieces, which offer mitered corners and more aesthetically pleasing designs than standard equipment.

The need to satisfy the design and specifications that are required to prep, assemble and serve a variety of menu items drives a majority of operators to go the custom fabrication route. A tight and unstable economic climate often renders custom fabrication a second choice in relation to an easily modified standard catalog that will also meet the desired function. As an example, operators can now purchase a table with a sink from a catalog, a unit that was once only available custom-fabricated.

Benefits: Operators develop relationships with custom fabricators, who can help solve issues and make equipment to fit both the application and space. Custom equipment also provides exactly what is needed in terms of size. Operators know exactly what they are ordering beforehand. Operators can work with their designers and dealers to combine different pieces of equipment to help conserve kitchen space. Also, custom-fabricated stainless-steel equipment is aesthetically pleasing, durable and built to last. It is easier for consultants to specify custom items rather than line up equipment with specific manufacturers. In addition, with custom-fabricated pieces, operators are getting exactly what they need for their particular applications and don’t have to compromise on features.

Food Safety & Sanitation Essentials: Both equipment construction and performance should be approved by regulatory organizations, such as UL and NSF, to ensure that safety and sanitation are addressed during the fabrication process.