Stainless steel fabrication
in Boston.

The rooms we build for here

Restaurant kitchens in buildings older than the equipment they hold, hotel and function kitchens that cannot close, hospital and university service kitchens, and the back of house of retail and office fit outs. Front of house work too, where a bar top or a rail is meant to be looked at rather than worked on.

What Boston does to a piece of stainless

Kitchens sit in basements down a turn of stairs. Loading happens on a street with a window, not a dock. A service elevator has a depth that decides how long a counter can be before it has to become two pieces with a welded corner joint. All of that is a fabrication decision, and it belongs on the drawing, before anything is cut.

So the long sink run for a North End basement is drawn as sections that make the turn, and the counter for a Seaport fit out is drawn as one continuous top, because the freight elevator there will take it. Same shop, two different pieces, decided by the building.

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What the inspector is going to look at

Coved inside corners a brush can actually reach. Welds ground back and blended on every food contact surface. A base that lifts clear of the floor so the floor under it can be cleaned. Nothing bolted together over a bowl. Those are build decisions made weeks before anyone walks the room, which is why they are not negotiable here.