Do you sell both new and used restaurant equipment?

Yes. Texas Restaurant Supply offers both new and pre-owned restaurant equipment, plus commercial kitchen supplies and related essentials through the online store and retail locations.

Do you ship restaurant equipment nationwide?

Yes. Orders can be shipped across the United States, and shipping details are provided in the Shipping & Returns policy.

What is your return policy?

Most new, unopened items may be returned within 30 days of delivery for a refund. Return shipping may be covered if the return is due to an incorrect or defective item.

Do you offer free shipping?

Free shipping is available on select items. Eligible products are listed in the Free Shipping section of the store.

How often do you update your used equipment inventory?

Inventory changes frequently, with new arrivals added regularly. Check the Pre-Owned Equipment section and category pages to see what is currently available.

Do you buy used restaurant equipment or offer liquidation pickup?

Yes. Texas Restaurant Supply buys used restaurant equipment and may arrange pickup for equipment, depending on the situation. Contact the team through the Sell Equipment page to get started.

Where are your retail locations?

Texas Restaurant Supply serves the Dallas–Fort Worth area with retail locations referenced on the Buy Equipment page, along with the online store for statewide and nationwide customers.

Choosing the Right Stainless Steel Prep Tables and Sinks

A practical guide to selecting commercial stainless steel work tables and sinks for your kitchen by understanding metal grades and gauges.

When outfitting a commercial kitchen, it’s easy to spend weeks comparing heavy machinery brands while treating stainless steel fixtures as an afterthought. However, work tables, sinks, and shelving form the true operational backbone of your business. These are the surfaces that endure the relentless daily assault of sharp knives, heavy stockpots, constant running water, and harsh sanitizing chemicals. Selecting the right build quality is vital for long-term durability and food safety compliance.

Understanding Stainless Steel Grades: 304 vs. 430

Not all stainless steel is created equal. In the food service industry, you will primarily encounter two grades: 304 and 430. Grade 304 stainless steel contains higher levels of chromium and nickel, making it exceptionally resistant to rust and corrosion. This makes it the absolute best choice for commercial sinks, dishwashing stations, and prep tables where high-acid ingredients (like citrus or tomatoes) are regularly handled.

Grade 430 stainless steel, on the other hand, is a more budget-friendly, magnetic alloy. It performs beautifully for dry storage shelving, equipment stands, or packing tables that aren't constantly exposed to heavy moisture or aggressive chemical cleanings, allowing you to optimize your budget without losing that professional look.

Explaining the Gauge: Why Lower Numbers Mean Higher Strength

When browsing commercial stainless steel work tables, you will see thickness measured in "gauges." In metal manufacturing, a lower gauge number indicates thicker, more heavy-duty steel.

14-Gauge: This is the thickest and most rugged grade available. It is ideal for heavy butchering stations or tables intended to support massive countertop machinery like industrial mixers.
16-Gauge: This is the industry standard for commercial kitchens, offering an exceptional balance of structural resilience and affordability for general prep lines.
18-Gauge: This is thinner steel, best reserved for light-duty sorting tables, clean-dish landing zones, or dry ingredient storage shelving.

Understanding these technical distinctions ensures you source the exact right fixtures for each zone of your back-of-house, securing a highly sanitary workspace that satisfies local health codes for years to come.