Some FAQ’s about Sinks

Q. How do I clean my Sink?

A. Stainless steel is very easy to clean, but you need to keep a few things in mind. First…. NEVER use steel wool to clean your Stainless Steel Apron Sink, or Undermount Sink. The steel wool can leave bits of steel embedded in the brushed finish of your sink, and those little threads of steel will rust. Also, do not leave pots or pans in a wet sink for long periods of time. This can cause discoloration in the sink. For regular, everday cleaning, a towel and soapy water are perfect.

Q. I’ve seen companies offering sinks made of 18, and even 20 gauge stainless steel. How do I know what to buy?

A. All sheet metal is classified by thickness. The lower the gauge number, the thicker, and therefore stronger and heavier the steel is. So, 16 gauge steel is thicker and stronger than 18 or 20 gauge steel.

Q. What is 304 Surgical Stainless Steel?

A. 304 Steel is the industry term used to classify the stainless steel Sinks. This type of steel has 18% Chromium content, and 8% Nickel content which provide shine and luster in your sink, and prevent corrosion. This is the industry standard for kitchen sinks, and other food and sanitary products.

Q. What does zero radius mean?

A. Zero radius is a term that means that there are no rounded corners to the sink walls or deck. It is also referred as 90 Degree sinks.

Q. Why is certification of your kitchen sink so important?

A. Your kitchen sinks needs to be certified not only for the obvious reason The Quality of the stainless steel; but also that the sink itself has been tested by an approved IAPMO testing facility. This additional testing is extreme important. You want to make sure that the sink that you are putting in your kitchen meets or exceeds the requirements set forth in ASME A112.193-2000 stainless steel plumbing fixtures. We have submitted our entire product line for testing and we have been certified.

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