Common Mistakes to Avoid When Installing Stainless Steel Cladding
Stainless steel cladding is one of the most effective solutions for creating durable, hygienic, and easy-to-clean surfaces in commercial kitchens, laboratories, and food processing facilities. It’s strong, corrosion-resistant, and capable of withstanding heat, moisture, and rigorous cleaning—making it ideal for hygiene-critical environments.
However, even the best materials can underperform if installed incorrectly. Poor installation can lead to corrosion, gaps, or costly rework later on. To ensure a professional finish and long-term performance, here are the most common mistakes to avoid when installing stainless steel cladding.
1. Failing to Prepare the Wall Surface Properly
One of the biggest and most frequent mistakes is installing cladding over an uneven or contaminated wall surface. Adhesives won’t bond properly to dirty, damp, or unstable walls, which can cause panels to warp, detach, or develop voids behind them.
Before installation:
Clean the surface thoroughly to remove grease, dust, and old paint.
Fill any holes or cracks and sand uneven areas.
Check for moisture and resolve damp problems before applying adhesive.
A clean, flat, and dry substrate is essential for secure adhesion and a seamless finish.
2. Using the Wrong Adhesive or Fixing Method
Not all adhesives are suitable for stainless steel. Using the wrong type—such as water-based or solvent adhesives—can lead to bond failure, corrosion, or discolouration of the panels.
Always use a high-strength, solvent-free adhesive specifically designed for metal wall cladding. In high-heat or high-moisture areas (like behind cooklines or near sinks), a combination of mechanical fixings and adhesive provides extra security.
If mechanical fixings are required, ensure you use stainless steel screws or rivets to prevent galvanic corrosion or rust staining.
3. Ignoring Thermal Expansion Gaps
Stainless steel expands and contracts slightly with temperature changes. Failing to leave expansion gaps between sheets or around edges can cause the panels to buckle or warp over time, especially in hot kitchen environments.
To avoid this:
Leave a 2–3mm expansion gap around the perimeter and between adjacent panels.
Use flexible silicone sealant to fill the gaps, allowing movement while maintaining a watertight seal.
This small detail ensures the cladding remains flat and stable throughout its lifespan.
4. Removing the Protective Film Too Early
Every stainless steel sheet is supplied with a thin protective film to prevent scratches during handling and installation. Many installers make the mistake of removing it too soon, which exposes the surface to accidental damage from tools, adhesive, or fingerprints.
Keep the protective film in place until all panels are installed, trimmed, and sealed. Only then should it be removed for final cleaning and inspection. This simple precaution keeps the surface in pristine condition.
5. Poor Cutting and Edge Finishing
Cutting stainless steel without the right tools can result in rough edges, burrs, or heat marks, which not only look unprofessional but can also be a hygiene hazard.
Always use suitable cutting tools such as:
Tin snips for thin sheets
A jigsaw with a fine-tooth metal blade
An angle grinder fitted with a stainless steel cutting disc
After cutting, de-burr all edges using a fine file or deburring tool. Smooth edges make it easier to fit panels neatly and prevent injury during installation.
6. Neglecting to Seal Joints and Edges
Stainless steel itself is non-porous and easy to clean, but unsealed joints can quickly become a breeding ground for bacteria and grease. Water or cleaning chemicals can also seep behind panels, causing long-term corrosion or staining.
Seal every joint and edge using food-safe, heat-resistant silicone sealant. Pay special attention to corners, sinks, and junctions between walls and work surfaces. For added protection and aesthetics, use stainless steel trims or capping profiles to cover exposed edges.
7. Overlooking Panel Alignment
A visually clean, professional finish depends on accurate alignment. Uneven joints, visible gaps, or crooked panels can ruin the overall look and compromise hygiene.
To avoid alignment issues:
Mark clear reference lines before starting.
Use a spirit level or laser level for every panel.
Step back regularly to check progress and make adjustments early.
Taking the time to align each sheet correctly will save hours of rework later.
8. Using the Wrong Stainless Steel Grade
Not all grades of stainless steel are suitable for hygienic cladding. Choosing a lower-grade steel, such as 430, in a high-moisture environment can lead to corrosion and staining.
For most commercial kitchens and food facilities, grade 304 is ideal. For coastal or chemical-heavy environments, grade 316 provides better resistance. Always confirm the correct grade before ordering or installing your panels.
9. Skipping the Final Clean and Inspection
After installation, it’s important to clean and inspect the entire surface. Residual adhesive, fingerprints, or metal filings can cause staining or rust spots if left in place.
Use a non-abrasive stainless steel cleaner and a soft cloth to polish the surface in the direction of the grain. Inspect joints, corners, and edges to ensure they’re sealed and secure.
Conclusion
Installing stainless steel cladding isn’t difficult—but doing it properly requires precision, preparation, and attention to detail. By avoiding these common mistakes, you can achieve a flawless finish that looks professional, meets hygiene standards, and lasts for years.
A successful installation depends on:
Proper wall preparation
The right adhesive and fixing method
Correct handling and sealing
Choosing the right stainless steel grade
When done correctly, stainless steel cladding provides a hygienic, hard-wearing, and visually impressive surface that’s built to perform in even the most demanding commercial environments.
