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Why is stainless steel used in kitchens

Every time I see a catering kitchen, it's full of stainless steel equipment. What are the advantages of this, and is it compulsory? Is it possible/legal for catering kitchens to have stylish coloured equipment like I buy for my home kitchen? grannyb (Thu 14:27 08/Jul/04)

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thekraut		(Thu 17:10 08/Jul/04) I think stainless steel is best fo kitchens because its very smooth (no scratches for bacteria to grow in), therefore easy to clean, temperature resistant and especialy for kitchen furniture its very easy to avoid joints and seams as it's usually welded (again because of germ growth). for the same reason mesh sieves are illegal in professional kitchens because they can't be cleaned properly. and, last but not least, stainless steel is extremely stylish.
Gumbo		(Fri 09:45 09/Jul/04) Err... because it doesnt stain. Basically metal is not pourose and therefore doesnt take on smells bacteria etc, stainless steel is best as it doesnt react with the air like normal steel and therefore rust (hence the stainless)
grannyb		(Fri 19:41 09/Jul/04) Question Author The two answers given so far both are sensible, of course. But they don't exclude painted/enamelled metal, as in my home kitchen. Enamelled can be hygienic too. I have to take a lot of photos in kitchens (of chefs, for PR purposes) and reflections off kitchen equipment is always a nightmare for me, and the equipment always looks boring. None of the caterers I've spoken to know why there's this insistence on s/steel. I'm concerned mainly about the exterior, not the interior. Chefs nowadays wear some weird clothes! I think there's a gap in the market for weird ovens, fridges, tables, etc, to match. Especially considering the way catering kitchens are on TV so much now!
Michael H		(Fri 22:58 09/Jul/04) Right up until about the 1950's just about all catering kitchens were fitted out in either blue or yellow enamelled equipment. Enamel of course is prone to chipping and cannot be scrubbed with scouring powder. The prevalence for stainless steel fixtures and equipment was bourne out functionality and progress toward the high standards of hygiene we have today. Fashion & style are simply notin the remit of the industrial kitchen designer.
woofgang		(Sat 11:04 10/Jul/04) enamelled can be hygienic, but it does wear and chip, inert, uncoated metal will take way more hard use and stay cleanable
norfolk boy		(Sun 21:06 11/Jul/04) Stainless dependant on its tin content will rust,as such you always have to use grade 3 stainless when fabricating surfaces for a commercial kitchen.

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