[ Food & Beverage ]
[ Food & Beverage ]
Stainless steel components for food manufacture and preparation
The aggressive chemicals typically found within washdown solutions for food & beverage manufacture and preparation areas are highly corrosive . Highgrade stainless steel is required to ensure the long-term hygiene of standard parts and components used within these applications . However , not all standard parts used within the food & beverage sector may require premium corrosion resistance to ensure hygiene .
By John Marshall , Technical Manager , WDS Components Ltd .
Stainless steel is commonly used in the food and beverage industry because of its durability , its ability to handle hot and cold temperatures , and , most importantly , for the level of hygiene it helps to ensure . Stainless steel is exceptionally smooth , making it very easy to clean , with very low bacterial retention . However , the key benefit of using the highest grades of stainless steel within food and beverage manufacture and preparation is their corrosion resistance . Even at almost invisible levels , corrosion makes it harder to clean , and microscopic blemishes can increase bacterial retention long before visible rust is identified . Ingredients within food and beverage products , such as acids from sauces or fruit , can cause or accelerate the potential for corrosion . Within preparation tools , corrosion harbouring bacteria could present as traces that impact the quality of the produce , changing the flavour or aroma of the food or drink itself . Whether the item directly comes into contact with ingredients or is used within a food preparation environment , a commonality is that these items require regular washdown with high-strength , caustic antibacterial agents . While this cleaning ensures hygiene , it can rapidly deteriorate even stainless steel if it doesn ’ t achieve a sufficient grade .
Food grade So-called ‘ food grade ’ stainless steel is technically known as EN type 1.4401 , also commonly referred to by the American Iron and Steel Institute ( AISI ) reference of grade 316 . The differentiating factor of 316 stainless steel is the addition of molybdenum , which increases the material ’ s resistance to corrosion . In real terms , this enables items made from grade 316 to undergo regular and intensive chemical washdown without deterioration . Items produced in 316 stainless steel can come at a premium compared to ‘ lower ’ grades ; however , the extra longevity usually reduces the total long-term cost . Today , the cost difference of final manufactured parts between 316 and lower grades of stainless steel isn ’ t significant . In any case , where hygiene is essential , 316 is the optimum choice . As well as items that come into direct contact with food & beverage ingredients , items that require washdown , or those located within the washdown environment , should also be manufactured from 316 stainless steel . This includes components such as hand knobs or hand wheels used on food manufacturing machinery , through to door hinges or even common fasteners such as bolts installed within hygienic areas . As a result , many standard parts and components from the WDS range are manufactured from 316 stainless steel to serve the requirements of the food & beverage sector .
When 304 is enough The slightly lower-cost alternative to 316 grade stainless steel is EN type 1.4301 , otherwise known by the AISI as grade 304 . While this type of
28 Stainless Steel World September 2023 www . stainless-steel-world . net