Please have a look through the Stainless Steel Manual, it will give you a detailed insight into whats possible with Stainless worktops.
Email or fax us your drawing along with measurements and edge type for an estimate..
As well as standard thicknesses of 20mm or 30mm we offer 60mm, 80mm and 100mm options to create a chunkier look.
Stainless Steelworksurfaces are designed to your individual specification with a varied selection of cut-outs and edge profiles to choose from. Design features include splashbacks in a choice of 10mm and 20mm thickness and recessed drainers for added impact.
Design options...
We offer a fully bespoke stainless solution, whether in the kitchen sector or specialist areas such as clean rooms.
A wide range of sink options, profiles and drainer systems are available.
Finished projects all look as though they were engineered from one piece of stainless steel.
Bespoke service...
We offer supply to drawing or supply only.
Depending on the size of the order we usually deliver within 12 working days of designs being signed off.
The product is delivered direct to site or to your premises.
Stainless Steel Care & Maintenance...
During kitchen fitting:
Protect the worksurfaces until all building and decoration works have been completed. Cover them with polythene then 18mm (minimum) thick boards, to protect the surfaces and prevent any colour transfer or staining.
Once in service:
Clean regularly with water containing soap or mild detergents only and a soft cloth or sponge. Rinse off surfaces with clean water. Polish dry with a soft cloth or proprietary stainless steel cleaning system. Alternatively use the Second Nature E cloth cleaning system for a perfect smear free finish every time.
Avoid use of abrasive cleaning materials: scouring powders, steel wool, steel brushes, etc. Never use bleach and other chlorine based cleaners, nor acids, photographic development liquid, nor alkalis (caustic soda) and concentrated disinfectants on stainless steel. If any of these liquids come into contact with stainless steel clean them off immediately with clean water, otherwise, over time, surface pitting will occur. Do not allow surface deposits to build up on the metal surface, e.g. powder detergents, mineral deposits and salts. Always use panstands and trivets to protect stainless steel from rough, hot and wet pots, pans and utensils. Direct contact from iron, steel and copper vessels can discolour the metal surface. If discolouration does occur, it can be removed by rubbing gently in line with the metal grain direction, using a fine Scotchbrite, or similar, plastic abrasive pad. We recommend that you test a small area beforehand. Always use cutting boards to chop and slice food upon. Never cut directly onto steel surfaces. Over time, with normal kitchen use, stainless steel surfaces will acquire a patina that reflects the use to which they have been put. It is normal for the metal finish to weather in this way and it is characteristic for stainless steel to mellow with the passage of time.
