Stainless Steel, Sinks & Plumbing

It covers the fixed infrastructure that holds a commercial kitchen together. That includes stainless steel benches, sinks, hand basins, wall shelves, equipment stands, tapware, exhaust hoods, floor wastes and all the plumbing hardware in between. These are the pieces your team relies on every hour of service, from prep through to pack-down.

You'll find eight subcategories here: Work Benches, Tables & Cabinets, Commercial Sinks & Hand Basins, Equipment Stands & Bases, Tapware, Faucets & Pre-Rinse, Plumbing, Drains & Grease Traps, Wall Shelves & Overshelves, Exhaust Hoods & Ventilation, and Floor Wastes, Drainage & Covers. Each sits in its own grid so you can shop by need rather than scroll through everything at once.

Fabricated benches are welded as a single piece, which makes them more rigid and easier to sanitise around joints. Modular systems let you reconfigure the layout as your kitchen changes. For a permanent fit-out with fixed runs, fabricated is usually the better call. If your space or menu evolves regularly, a modular bench from a brand like Simply Stainless gives you more flexibility down the track.

Measure your available wall run first, then subtract clearance for doors, equipment handles and any corner turns. Most operators allow at least 600 mm of depth for prep work, though pass-through and service benches are sometimes shallower. Your team's workflow matters too — a single long run suits a linear kitchen, while an L-shape or island suits a brigade-style layout.

Yes. Any connection to your building's water supply or drainage must be carried out by a licensed plumber under Australian plumbing regulations. The sink itself ships to you ready to connect, but the final hook-up is a licensed trade job. Check with your local council if you are fitting out a new tenancy, as a plumbing inspection may also be required before sign-off.

Flow rate and spout reach are the two practical starting points. A pre-rinse unit with a flexible hose suits a pot-wash or dish-return area, while a fixed mixer tap works well on a prep sink. Brands like Mixrite and Lotus offer fittings sized for commercial use, with lever handles that your team can operate with wet or gloved hands. Check that the thread and fixing dimensions match your existing sink cutout.

Cleaning frequency depends on the volume of cooking and the size of the trap, so there is no single answer that fits every site. Most operators schedule a clean every one to three months, though high-volume fryer kitchens may need more frequent attention. Your local council or water authority may also set a minimum service interval as a condition of your trade waste agreement, so check that before you set your own schedule.

Wipe down with a damp cloth and a neutral detergent after each shift, always working in the direction of the grain to avoid scratching the surface. Avoid chlorine-heavy cleaners on bare stainless steel, as they can cause pitting over time. For stubborn grease build-up, a dedicated stainless steel cleaner restores the finish. Dry the surface after cleaning to prevent water spotting, particularly in hard-water areas.

Wall shelves are designed primarily for lighter storage — pans, containers, condiment lines and smallwares. Placing heavy equipment on a wall shelf puts load on the wall fixings, not just the shelf itself. For anything with significant weight, an equipment stand or base is the right solution. Always follow the manufacturer's guidance on the shelf you choose, and have fixings installed into structural wall framing.

Pricing across this category spans a wide range depending on size, gauge and configuration. A basic single-bowl sink sits at a very different price point to a full fabricated bench run with undershelves and a splashback. Members at Chefs Depot save off RRP across the range, which adds up quickly on a full fit-out. Add items to your cart to see your member price applied at checkout.