stainless fabrication

[saphappy]

I have a couple questions about fabrication of pans from stainless. What direction does the guage number go in relation to thickness? In other words, what is thicker, 18 guage or 20 guage? Also if I was to have a finishing pan made 16"x24", what is the ideal guage? Would that hold true for a larger size too? I guess that's more than a couple questions. Thanks, Ray

[WESTVIRGINIAMAPLER]

Ray,

The lower the number, the higher the gauge meaning that 18 gauge is heavier than 20 gauge. In reference to syrup equipment, 20 gauge is the heaviest gauge that is used by manufactures in anything and most use 22 gauge and some even use 24 gauge.

It is not as important on a finisher, so whatever you are comfortable with should be ok.