Walk into two different kitchen equipment workshops and ask for a "stainless steel" prep table, and you might get two very different products. The grade of stainless steel used makes a real difference in how long a piece lasts, how it resists corrosion, and what it costs.
304-grade stainless steel contains a higher percentage of nickel, which gives it much better resistance to rust and corrosion — especially important around water, salt, acidic food and daily washdowns. It's the standard grade for sinks, prep tables and any surface that touches food or water regularly.
201-grade stainless steel swaps some of that nickel for manganese, which brings the cost down but also reduces corrosion resistance. It still looks like stainless steel when it's new, but over time in a wet kitchen environment it can develop surface rust, especially at welds and cut edges.
Our rule of thumb: anything that touches water, food or gets washed down daily — sinks, prep tables, wash stations — gets built in 304. For dry storage shelving or decorative panels where budget matters more than longevity, 201 can be a reasonable compromise. We'll always tell you which grade we're quoting and why.