When the total life cycle costs are considered, stainless steel is often the least expensive option.

Stainless steel normally only requires a periodic wash using a dilute solution of household detergent and water. Surfaces should be washed with a soft sponge and water.

Modern steel manipulation techniques mean that stainless steels can be cut, welded, formed, and fabricates as readily as traditional steels and other materials.

Lower alloy grades resist corrosion in normal atmospheric and potable water environments, while the more highly alloyed grades can resist corrosion in many acids and alkaline solutions, and some chloride bearing environments, conditions which are widely found in process plants.

The mechanical properties of stainless steels allow thinner sections to be used than with other materials, thus reducing weight without compromising strength. 

Austenitic grades work hardens with cold working and duplex steels allow for reduced thicknesses over traditional grades. Substantial cost savings, therefore, result as well as increased competitiveness with alternative materials.

Internationally recognised as by far the most hygienic surface, for the preparation of food. The unique surface of stainless steel has no pores or cracks to harbor dirt, grime, or bacteria.

This far exceeds other surfaces, which makes it the first choice for strict hygienic conditions such as hospitals, commercial kitchens, abattoirs and other food and beverage processing plants.

The bright, easily maintained surface of stainless steel provides an attractive and contemporary appearance, ideal for a wide and growing range of applications.