Stainless Steel Kitchen Furniture
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Hamoki Mobile 30 Tier Double Row Stainless Steel Clearing Trolley - For GN1/1
SKU: 301008- 30 Tier Capacity: Dramatically increases clearing and storage throughput
- Double Row Configuration: Holds 30 x 1/1 GN pans in a compact frame
- GN Pan Compatible: Sized perfectly for standard 1/1 Gastronorm workflows
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Hamoki Single Bowl Stainless Steel Sink - Centre Bowl 800mm Wide 600mm Deep
SKU: 231003Loading priceSign in for priceIn Stock
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Hamoki Stainless Steel Wall Shelf - 1500mm Wide 300mm Deep
SKU: 141013- Top quality durable stainless steel construction for long lasting use
- Open design for quick and convenient access to stored items
- Corrosion resistant, ideal for high-moisture kitchen environments
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Stainless kit by kitchen area
Stainless steel is the standard for food areas because it's non-porous and easy to sanitise.
| Area | Kit | Why |
|---|---|---|
| Prep | Prep tables with undershelf | A cleanable work surface with storage beneath |
| Wash-up | Double-bowl or dishwasher sinks | Separate wash and rinse, or feed a pass-through dishwasher |
| Cook line | Equipment stands | Raises countertop equipment to a safe working height |
| Storage | Wall shelves | Keeps the floor clear for cleaning |
Frequently asked questions
Do we need a separate hand-wash sink?
Yes. Food businesses must provide a basin for hand washing separate from the sinks used for food and equipment, with hot and cold water. Your local environmental health officer can confirm the set-up for your kitchen.
What grade of stainless steel?
Check the listing. Grade 304 is the usual choice for food contact because it resists corrosion better than 201 or 430, especially near sinks and salty foods.
Do tables and stands come assembled?
Many arrive flat-packed with a simple bolt-together frame. Check the listing for assembly details.
Can you deliver and remove the old equipment?
Yes. See delivery options and book removal and recycling of old electrical equipment with the order. Gas and hard-wired equipment must be connected by a suitably qualified engineer.
Kitting out a commercial kitchen?
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