Stainless Steel Kitchen Furniture
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Hamoki Stainless Steel Single Bowl Sink - Left Hand Drainer, 1200mm Wide, 700mm Deep
SKU: 231018- Large 500x500x300mm Bowl: Accommodates large commercial cookware easily
- Left-Hand Drainer: Optimizes workflow for dirty-to-clean processes
- 304-Grade Stainless Steel: Resists corrosion and impact in busy kitchens
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Hamoki Stainless Steel Single Bowl Sink - Centre Bowl, 800mm Wide, 700mm Deep
SKU: 231016Loading priceSign in for priceIn Stock
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Hamoki Stainless Steel Heavy Duty Wall Shelf - 1800mm Wide, 300mm Deep
SKU: 141014-HAM- 1800mm width: Maximises vertical storage capacity in large kitchens
- Heavy-duty construction: Supports high-weight stock and equipment loads
- Stainless steel finish: Ensures hygiene compliance and easy sanitisation
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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?
A dedicated account manager for every trade account.