Most kitchen equipment runs fine on 304. Choose 316 when cleaners, salt, marinades or coastal air push 304 too close to its limits. The difference is molybdenum—316 has it, so it fights chloride pitting better.

Where each grade fits

• 304: prep tables, cabinets, splashbacks, covers and most indoor food-contact surfaces.
• 316: bleach/chloride cleaners, salty ingredients, coastal sites, steam/brine zones.

Finish & hygiene

• 2B for unseen faces; No.4/HL for visible faces. For heavy cleaning, 320‑grit or electropolish on contact parts.
• Set an Ra target (e.g., ≤0.8 μm) where quick, residue‑free wipe down matters.

Fabrication notes

• Use L‑grades for welding; blend and passivate welds to prevent tea staining.
• Protect polished surfaces; avoid carbon‑steel contamination during fab.

Spec lines (copy/paste)

• General kitchen: 304L sheet 1.5 mm; visible faces No.4 film‑protected; welds blended/passivated; deburred edges.
• High chloride: 316L sheet 1.5 mm; 320‑grit or electropolished where food sits; passivated welds; 316 fasteners.

Baoli Engineering Team · Reviewed Oct 31, 2025