Like academic grades, a specific "grade" of stainless steel refers to how it is measured against various tests and requirements. However, in the case of stainless steel, these measurements refer to its quality, durability, and temperature resistance. Food-grade stainless steel is steel that meets all the criteria to be considered safe for food preparation, storage, and dining.
The most common type of food-grade stainless steel is Type 304. However, 304-grade stainless steel is also known by another name or code, 18/8 and 18/10 stainless steel. These numbers refer to the composition of the stainless steel; the amount of chromium and nickel in the product. 18/8 and 18/10 contain 18% chromium and 8% or 10% nickel, respectively.
Grade 304 stainless steel is so popular in the food industry because of its resistance to oxidation and corrosion. Chromium protects the product from oxidation or rusting, while the nickel content protects food-grade barrels from corrosion. The higher the nickel content, the more corrosion-resistant the stainless steel is.
Stainless steel has become one of the most common materials used in the kitchen and food industry today. From food processing plants to large commercial kitchens to your own kitchen at home, stainless steel is everywhere. Its resistance to corrosion and oxidation as well as its durability and ease of cleaning make stainless steel one of the safest materials in the food preparation and storage industry. In addition to resisting the various acids found in meat, milk, fruits, and vegetables, there are no chemicals in 304 stainless steel that can migrate into your food, making it a safe, strong, and durable choice for the storage of appliances, dishes, utensils, food and more.
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The AISI 316 grade is most widely used in highly acidic and alkaline food processing environments. Its high chromium and molybdenum content make it remarkably resistant to chemical reactions preventing any types of corrosion from forming. It is also among the few SS grades that can stand high operating temperatures maintained during food processing.
This is a ferritic alloy with fewer nickel contents than SS 316. Though it reduces its resistance to certain acidic substances, it is cheaper than the 300-series grades and can still be used for products that have organic or nitric acids but with necessary precautions. It is mostly used for creating parts that aren’t in direct contact with foods such as table surfaces, equipment cladding, panels, etc.
Like SS 316, it contains higher chromium composition, which makes it more resistant to acidic foods and solutions. However, it doesn’t perform well in the presence of chlorides, so its applications are limited to processing certain non-chloride foods only. Some 304 stainless steel food-grade equipment include vats, bowls, pipework, machinery parts for dairy industries, and breweries.
Other types of SS grades that have considerable applications in the food industry include:
SS 420: Martensitic SS grade used for designing cooking containers, professional knives, spatulas, etc.
SS 1.4539: Austenitic SS grade used in processing corrosive solid foods, stagnant, and slow-moving salty foods.
SS 1.4462: Duplex SS grade that is sturdier than austenitic grades and shows good resistance to stress corrosion cracking in salt solutions at elevated temperatures.
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To maintain the surface quality and durability of stainless steel, every industry must follow a thorough and frequent cleaning and disinfection plan. This plan will vary depending on the type of food substances a company processes and the grades of SS used. After consulting a SS manufacturer, the formulated cleaning plan may include any of the following operations:
Ordinary steam and water cleaning process
Mechanized scrubbing of individual machinery
Rinsing and cleaning with detergents and scouring powders
Using alkaline solutions for eliminating rust from surfaces
Using organic solvents for thorough cleaning
For disinfecting SS surfaces based on their grades and applications in the food industry, one or a combination of the following disinfectants may be recommended:
Hypochlorites, chloramine, and other disinfectants help get rid of chlorines, which primarily cause salt deposits and pitting corrosions.
These salts are relatively less corrosive and do not cause any reactions, even in the presence of any halogen chemicals.
Disinfecting SS surfaces with Iodine compounds isn’t rare, but must be don’t after consulting the vendors.
Low concentrations of nitric acid solutions can be used to eliminate bacteria from SS equipment when used with appropriate time limitations. Dairies and sterilizing equipment are often cleaned with these solutions.
The key to getting the most out of your SS food-grade equipment with minimal maintenance is to find the right stainless steel supplier in India who produces food-grade SS materials that are best suited for your distinct industry.
Anping county Tengde metal wire mesh products co.,ltd. is a manufactory with 20 years experience in productions and research and development. Our main products include stainless steel wire mesh, wire mesh production series, filter, and filter material.
If you visit the Tengde website, you can have a look at our extensive product range and even enquire about the best food-grade stainless steel price lists.
