Can anyone tell me what to look for in a stainless steel splashback and
what to avoid? It seems that I can pay extortionate amounts (£100+) for
a known-brand splashback or peanuts (£25-£30) for a sheet of stainless
steel cut to size but I don't know if there's any difference between the
two options (assuming the edges are clean and straight, that is).
Some people quote the thickness and grade of their steel e.g. 1.2mm 301
dpi. What thickness is considered standard for a cooker splashback and
what does the DPI rating tell you?
Should I just go for the cheapest one I can find (1.2mm 304 DPI for £25)?
Yes. It's not as if the thickness really matters anyway.
I bought a sheet of S/S 600mm by 790mm, (cut to fit exactly) plus a
strip bent to cover the cooker feet for £12; a sheet the wrong
(standard) size was £50 from Comet, and was made of noticeably thinner
Have you decided how to attach it yet? I used silicone sealant, which
has worked brilliantly. Put a couple of screws in place (below the
cooker) just to rest the edge of the sheet on, silicone on the back
and push it on. You only get one chance to line it up right, so be
That was from a S/S fabricators, I found him in the yellow pages.
He's in an industrial estate in Falkirk, though I can't imagine that
helps you much! Most light industrial manufacturers will sell to you
directly, although they can be hard to track down.
I can't work out your e-mail address to send this to you directly!
he was under "steel fabricators", and his company is called "Viking
steel" in Falkirk. It's just off one of the new roundabouts, towards
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