Meet the extremes with Outokumpu stainless steel

From wet to flames and freezing temperatures, stainless steel is at the heart of every commercial kitchen, living up to strict hygiene standards and expectations in washing, cooling and heating.

Get our new fact sheet

Let’s meet your catering extremes together – ask us anything!

We are here to help. Our experts are happy to support you in the selection of the right stainless steel grade and surface finish to meet your needs.

We can even tailor a stainless steel solution according to the specific requirements for lightweight and mobile designs the commercial catering equipment need today.

Our expertise in material behavior and productions techniques are complemented by a deep understanding of the appliance industry and its requirements. Especially during these uncommon times. Let us help!

Contact us

Need an answer right away?

Wim Claessens, Head of Sales Development at Outokumpu.

I am happy to help.
Wim Claessens
Head of Sales Development at Outokumpu
wim.claessens (@)

Stainless steel in commercial kitchens – six key facts

The coronavirus pandemic has led to a greater than ever emphasis on hygiene creating new challenges for commercial catering equipment. They need to maintain high levels of productivity while ensuring safe working and carrying out frequent deep cleaning operations for hygiene.

Discover the six key facts you should know about stainless steel in commercial catering equipment.

Read our new fact sheet:

Stainless steel in commercial kitchens – six key facts


Outokumpu stainless steel for catering appliances

Stainless steel delivers durable and timeless perfection

Outokumpu helps the appliance industry to meet today’s challenges sustainably with stainless steels designed for exceptional performance, quality and dependability required in washing, cooling and heating.

Take a closer look in our video.

Extreme conditions demand extreme functionality and reliability

Discover austenitic and ferritic stainless steel grades for commercial kitchens and learn about the surface finishes and forming potential this corrosion-resistant, hygienic and sustainable material has to offer.

Read our article Catering for extremes in commercial kitchens in which our technical experts focus on

  • The reasons why stainless steel can be the most cost-effective choice of material
  • The comparison of the stress-strain properties of ferritic (430) and austenitic (304) stainless steels
  • The significant advantages stainless steel offers in severe forming operations
  • The advantages of using Outokumpu stainless steel

Read our
new article:

Catering for extremes in commercial kitchens

Stainless steel has it all – top benefits

Safe and hygienic choice for all needs

One of the key advantages of stainless steel is that it is easy to keep clean for maximum hygiene. This is due to its smooth non-porous surface that prevents aggressive liquids like tomato juice or acid juices permeating into the material.

High performance and low maintenance

Thanks to its strength, durability and corrosion resistance stainless steel has a long service life. Stainless steel is protected by a self-healing passive layer, so it lasts much longer than competing steel materials protected by coatings, as they wear off over time.

Stainless steel is sustainable

Our stainless steel contains the highest proportion of recycled content on the market: over 85%. We are also Europe's largest recycler in the industry and committed to reach carbon neutrality by 2050.

Bars with a twist of sustainability

Morten Larsen is the owner of Temoco, a furniture provider for the leading bars and restaurants in the Nordics. Larsen has gone to great lengths to ensure that everything Temoco creates is as sustainable as possible. “We chose Outokumpu because they clearly show and act like a responsible producer of stainless steel.”

Read more and watch the video

Where food is prepared, germs have no business

“Hygiene is a no-compromise priority for us. Absolutely no structural defects can be tolerated in food-handling surfaces. If food residues build up in cracks or cavities, germs breed and people get sick,” cautions Jouni Lievonen, CEO of Kavika – a 70-year-old Finnish producer of industrial kitchen equipment combining extreme durability with perfect functionality and exact dimensioning.

Read more

Thank you for your interest in Outokumpu.

We hope you find this information useful.

Best wishes,
Outokumpu team

Thank you for your interest in Outokumpu.

We hope you find this information useful.

Best wishes,
Outokumpu team

Oops, something went wrong

There was an error processing the the form.

This might happen because of Ghostery or adblocker. Try disabling them and refresh the page.