Stainless steel has become a widely used material for the construction of food process equipment because of its mechanical and it is also non-corrosive and easily sanitised. A special stainless steel may be required for areas controlled by chlorides, such as those occurring in sea water or brine.
The corrosion environment often involves moderately to highly concentrated chlorides on the process side often mixed with significant concentration of organic acids.
Most vats and vessels used in the food industry are made of stainless steel. Since products do not stay long in such equipment, usually AISI 304 stainless steel is sufficient.
Stainless steel can be produced in various grades depending on their chemical composition in iron, chromium and nickel. The most commonly used grade in the food industry is AISI 304 with 18% chromium and 9% nickel.
Other elements may be improved anti-corrosive properties, like molybdenum in AISI 316, often used in dairies. Type 316 is suitable in situations where alkalis, acids, etchants and various fermentation by-products lead to more corrosive situation.
Stainless steel equipment for food process
