As stainless steel is suitable for harsh and rough environments it provides features like rusting and corrosion free and cleans chemicals as well. Stainless steel is exposed to heat and water and remains durable against them. Since its surface is resistant to pitting, it can be easily cleaned and maintained. Additionally, the heat resistance of the metal means it can withstand extreme temperatures without being damaged.
Due to these reasons, stainless steel is often used in the food and beverage industry for making metal trays. Although there are many types of stainless steel like stainless steel plates which is used often as it is easy to clean so choosing the proper one would be beneficial for the food industry as it depends on health and safety purposes. Each variety of stainless steel has its properties and unique combinations.
Austenitic 316 stainless steel is considered food grade because it has a high concentration of chromium and nickel. Almost no food processing procedures will ever require such a high continuous temperature as this machine offers.
Grade 316 alloy steel sheets (such as salt) are suitable for use in food as it’s resistant to acids, alkalis, and chlorides. Stainless steels containing austenitic compounds, such as grade 304 SS, can be severely pitted when exposed to salt. Most food applications can be completed with stainless steel containers made from 316.
The Stainless Steel Grade 430 is Suitable for Foodstuffs
Steel 430 food-grade metal shares many similarities with stainless steel 316 from an alloy perspective. With the same chrome level as 316, but lower nickel content, it is a cheaper alternative.
430 Stainless Steel is also a ferritic alloy, making it magnetic by design; this is yet another significant difference between 430 and 316 stainless steel. In ferritic metals such as 430 SS, crack growth under the stress of corrosion can also cause sudden failures in corrosive environments.
This steel is highly resistant to organic acids and nitric acids, which makes it ideal for contact with things that are slightly acidic. Generally, grade 316 stainless steel is preferred when it comes to food-grade containers. Chemically, 316 Stainless Steel tends to be more resistant, even when exposed to more acidic materials, such as citrus juices or lemons.
A good, lower-cost alternative for food manufacturers looking for moderately tough, food-grade steel sheet is 430. It’s worth noting that electro-polishing can improve the resistance qualities of both alloys. Steel’s oxide layer is enhanced by this technique, as well as the small peaks and valleys on the alloy’s surface are reduced, which makes it more difficult for food to adhere to the steel.
It is also critical that custom stainless steel trays or baskets are maintained appropriately to extend their useful lives. The rubbing of stainless steel sheet metal with plain steel or iron brushes can cause iron particles to accumulate at the surface and erode the stainless steel’s protective oxide layer.