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BUYER GUIDE

Stainless Steel 201 vs 304 for Commercial Kitchens: How to Choose

Most commercial kitchen equipment from Guangdong is offered in two stainless grades: 201 and 304. The price difference is real, and so is the performance difference. Choosing the wrong one either wastes money or buys you rust within a year. This guide gives you the facts we use when we quote both grades.

What is actually different

SS201SS304
Nickel contentAbout 0.5-1.5% (partly replaced by manganese)About 8-10.5%
ChromiumAbout 16-18%About 18-20%
Corrosion resistanceModerate - fine in dry indoor useHigh - resists humidity, steam and most food acids
Typical priceLower (our reference worktable: $125)Higher (same worktable: $155)
Common usesDry prep tables, shelving, trolleys in inland areasSink benches, cooking lines, coastal and humid kitchens

Where 201 is enough

201 performs well in dry, indoor, non-coastal environments: prep tables away from the dish pit, dry storage shelving, bakery racks. Most of our shelving and trolley orders for inland distributors are 201, and they hold up.

Where 304 earns its price

Choose 304 when the equipment lives in steam, standing water or salty air: sink benches and washing areas, cooking lines, dishwashing zones, and any kitchen in a coastal city - which includes most of the Gulf, Southeast Asia's port cities and island markets. In those conditions 201 can show surface rust within months, and no polishing schedule fixes the wrong grade.

A warning about testing

A magnet is not a reliable way to tell 201 from 304 - cold-worked 304 can be slightly magnetic, and 201 varies. The reliable checks are a mill test certificate from the steel supplier, or XRF (spectrometer) testing. When you order through us, the grade is written into the order confirmation and the steel is checked against it before production.

The short rule

Price this for your kitchen

Send your sizes or a photo on WhatsApp - a preliminary quote within 24-48 hours, formal price confirmed per order.

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