304 + 1060 + 304 Stainless-Aluminum-Stainless Clad Plate | MESCO

304+1060+304 clad plate is a three-layer composite material: two outer skins of AISI 304 stainless steel permanently bonded to a core of 1060 pure aluminum by hot-roll cladding. For teppanyaki griddle applications, this structure combines the best of both metals: the 304 surfaces provide a food-safe, corrosion-resistant, easy-to-clean cooking face that needs no seasoning, while the aluminum core distributes heat with exceptional speed and uniformity — eliminating the hot-spot problem that causes uneven cooking on solid stainless or thin single-layer panels.

Stainless steel (304) has a thermal conductivity of approximately 16 W/(m·K). The 1060 aluminum core has a thermal conductivity of approximately 209 W/(m·K) — roughly 13 times higher. In a clad plate, heat applied at any point spreads laterally through the aluminum core far faster than it would through steel alone. By the time the heat reaches the 304 cooking surface above it, it has already been distributed across a much wider area. The result is a surface temperature that is far more uniform across the entire cooking zone, regardless of where the burner or heating element is positioned beneath the plate.

The practical maximum continuous operating temperature is approximately 300 °C (572 °F), limited by the aluminum core — aluminum softens (anneals) progressively above 200–250 °C, and above 300 °C its mechanical contribution to the sandwich structure begins to diminish. For short-duration events (searing, high-heat flash cooking), temperatures up to 350 °C are acceptable. For teppanyaki cooking, typical surface temperatures of 180–260 °C are well within the continuous service range. The 304 surfaces are rated to 870 °C, so the aluminum core is the limiting factor.

No. Unlike adhesive-bonded laminates, the layers in hot-roll-clad plate are joined by a metallurgical bond — the atoms of the 304 and 1060 surfaces interlock at the interface under high pressure and temperature during manufacture. This bond is permanent and cannot be separated by thermal cycling, water immersion, or mechanical stress within the plate's normal service envelope. There is no adhesive to fail.

Yes, it is food-safe. The cooking face is AISI 304 stainless steel, which is non-reactive with food acids, oils, sauces, and marinades. It complies with FDA 21 CFR, EU Regulation 1935/2004, and Chinese national standard GB 9684 for food-contact metallic materials. Unlike cast iron, 304 stainless does not require seasoning, will not rust if left wet, and is dishwasher-safe. There is no iron leaching into acidic foods.

Yes. AISI 304 stainless steel is weakly ferromagnetic — sufficient for standard induction cooktop compatibility. The 304 outer layers of the clad plate respond to induction fields, allowing the panel to be heated by induction as well as by gas, electric resistance, or ceramic elements. Note: if stronger induction coupling is required (for commercial high-power induction units), a 430 stainless outer layer can be specified as an alternative to 304.

For teppanyaki griddle applications, a total thickness of 6–12 mm is typical, with a layer ratio of approximately 1:8:1 (SS:Al:SS by thickness). A 6 mm panel in 1:8:1 ratio has approximately 0.6 mm 304 per face and 4.8 mm aluminum core. Thicker aluminum cores improve heat uniformity further; thicker 304 faces improve mechanical rigidity and surface durability. Custom layer ratios are available — contact us with your panel dimensions and heat-source specification for a recommendation.

Standard finishes available: 2B (smooth, matte, most common for commercial equipment), BA (bright annealed, reflective), #4 brushed (linear grain, hygienic and attractive), and mirror (high-gloss, premium presentation). For teppanyaki front-of-house installations, #4 brushed or BA finish provides the best balance of aesthetics and scratch concealment. Mirror finish is available for premium or display installations.