Skip to content
Materials

Stainless Steel Grades for Commercial Kitchens

304, 316 and 202 compared honestly — where each belongs, where each fails, and how to tell them apart on delivery.

Reading time
7 minutes
Last updated
18 August 2026
Coils of steel sheet stock stored in a fabrication warehouse

Stainless steel grade is the specification line most often quietly downgraded between quotation and delivery, because the difference is invisible on the day the equipment arrives and obvious eighteen months later.

The three grades you will be quoted

GradeComposition (nominal)Corrosion resistanceTypical use
SS 30418% Cr, 8% NiGoodGeneral kitchen — the correct default
SS 31616% Cr, 10% Ni, 2% MoExcellentSalt, acid, coastal, pharma, lab
SS 20217% Cr, 4% Ni, high MnLimitedDry-side, decorative, budget items

Where each grade belongs

SS 304 — the working default

Work tables, sinks, racking, counters, hoods, trolleys. Handles the wet, warm, detergent-heavy environment of a kitchen and takes a good finish. Unless there is a specific reason to go up or down, this is the grade.

SS 316 — where chemistry is aggressive

Coastal sites, brine and pickling, high-acid preparation, chlorinated cleaning regimes, pharmaceutical and laboratory work. The molybdenum content resists chloride pitting that will eventually mark 304.

SS 202 — narrow, legitimate uses

Dry-store racking, decorative panels, display counter carcasses that never get wet. It is a real material with real uses. It is not a substitute for 304 anywhere water sits.

How to verify what you received

A magnet is a rough indicator only — 304 is essentially non-magnetic in annealed sheet, while 202 often shows slight magnetism, but cold working changes this and the test is not conclusive.

The reliable routes are a material test certificate from the supplier, or a portable XRF or spot chemical test on the delivered item. For any significant order, ask for the mill test certificate up front.

Sheet thickness matters as much as grade

A 304-grade top at 0.7 mm will dish and drum under a chopping board. A 1.2 mm top will not. Grade and gauge are separate specification lines and both belong in the quotation.

  • Work-top surfaces: 1.2 mm minimum
  • Undershelves: 0.9 mm acceptable
  • Sink bowls: 1.2 mm
  • Hood bodies: 0.9 mm – 1.2 mm
  • Cladding panels: 0.6 mm – 0.8 mm

Frequently asked questions

Yes, and it is often the sensible economic answer — 304 everywhere wet, 202 on dry-side racking. What matters is that the split is deliberate and stated on the quotation, not discovered later.

More guides

Related reading

Want these numbers for your own project?

Send the site dimensions, the menu and the cover count. We will come back with an equipment schedule and an indicative budget.