How to identify food grade stainless steel

How to distinguish food-grade stainless steel from technical stainless steel - Metals, equipment, instructions

Stainless steel is the most popular material from which containers and utensils that come into contact with food are made. Stainless steel has good anti-corrosion properties, durability and low weight. However, it is worth considering that this material is not always resistant to aggressive environments; in this case, special food-grade formulations are used.

Of course, it is best to store food in steel or glass containers, since the foam propylene that is popular today does not meet all the necessary requirements. In addition, its service life is much shorter than that of products made of steel.

Many people are interested in how to distinguish food-grade stainless steel from material that is unsuitable for storing food? To answer this question, it is worth considering the advantages, features and classification of this metal.

If we talk about the advantages of food-grade stainless steel, it is worth highlighting:

environmental safety of the material;
ease of maintenance;
resistance of the material to most chemicals;
wear resistance;
compliance with standards for the dissolution of heavy metals.

In addition, it has long been proven that instead of frying pans with a non-stick coating, it is much healthier to use utensils made from food-grade stainless steel. The best cooking stoves and refrigerator surfaces are made from the same material.

Which stainless steel is considered food grade?

Stainless steel, suitable for storing and preparing food, is a highly alloyed metal containing 25% chromium.

It is thanks to this chemical element that alloys are famous for their anti-corrosion characteristics. In case of contact with an aggressive environment, a special protective film is formed on the metal surface.

Thanks to this surface layer, the metal does not rust.

In addition, titanium, molybdenum, nickel and other chemical components are added to food-grade stainless steel, which further increase the anti-corrosion properties of the material.

GOST and stainless steel grades

If we talk about state standards, they do not stipulate the rules related to stainless steel. This is why experts find it difficult to answer which material is recommended for use in the food industry. In turn, the manufacturers of this stainless metal respond that regardless of its brand, it is suitable for food products.

Do the standards really say nothing about food grade stainless steel? GOST 5632-72 is perhaps the closest regulatory document that can be used when choosing the best alloy for household use. This State Standard refers to grades of high-alloy steel and corrosion-resistant and heat-resistant alloys. Let's take a closer look at this classification.

Austenitic, corrosion-resistant stainless steel is produced under this brand. The European analogue is AISI 304. This material is not magnetic. It is used in all industrial and commercial sectors.

This material has a low price and good quality. It is often used in the food industry, but only on the condition that the metal does not come into contact with caustic soda or sulfamine solutions.

12Х18Н10Т

The European analogue of this brand is AISI 321. This heat-resistant steel is also not magnetic. Stainless steel of this brand is often used in the manufacture of elements of furnace fittings, heat exchangers and exhaust manifolds. The thing is that this steel is suitable for use at high temperatures from 600 to 800 degrees.

The European analogue of this material is AISI 409. This steel is widely used in the production of kitchen utensils and cutlery. This food grade stainless steel is most often found in stores. The material gained such popularity due to its high degree of adhesion and ability to adapt to different operating conditions.

This dish can be safely heated or stored in the freezer.

20Х13-40Х13

Steel of this type belongs to the category of composite materials, so it is often used in the manufacture of household and industrial sinks, as well as for the production of utensils for hygienic or thermal processing of food.

The European analogue of this brand is AISI 420. If the cookware bears one of these markings, then you can safely buy it for household use.

This stainless steel does not rust, tolerates sudden changes in temperature, and is also a fairly plastic and wear-resistant material.

12Х13

In Europe, this material is produced with the AISI 410 marking. Steel of this type is more often used in the production of equipment for winemaking, food processing and alcohol production. In addition, this material is characterized by increased heat resistance in mildly aggressive environments.

08Х17

In Europe, this steel is produced under the brand name AISI 430. This stainless steel is indispensable if the food in the cookware is subjected to heat treatment. This type of steel has the highest strength.

However, this material quickly deforms in a sulfur environment. At the same time, stainless steel does not rust and can withstand mechanical loads.

It is recommended to buy frying pans from this material, since 08X17 is characterized by a high thermal conductivity coefficient.

All other materials are used in special conditions, their cost is much higher. However, not all stainless steel can be safely used for cooking and storing food.

In order not to delve into how food-grade stainless steel differs from technical stainless steel, it is much easier to read a few useful recommendations. They will allow you to quickly determine whether a given material is suitable for food.

This is useful to know for every consumer concerned about their health.

How to distinguish food grade stainless steel from technical grade?

To determine the composition of the anti-corrosion alloy, as well as the possibility of its use in everyday life, you can write down the brands that were listed above. If such markings are on the utensils, then they are suitable for preparing and storing food.

But sometimes it happens that in front of your eyes is a material of an unknown brand, and the seller insists that this alloy is absolutely environmentally friendly and cannot harm humans.

In this case, it is enough to place the metal in a 2% vinegar solution and wait for the reaction. If the shade of the material has changed, it has become dark, then it is better not to use it.

The constancy of color indicates that the stainless steel is indeed food grade. It can be used.

There is another method that consumers often use after reading information on how to identify food-grade stainless steel. They use a magnet for this.

But it is worth understanding that this method is completely ineffective, since stainless steel can be magnetic or non-magnetic.

Accordingly, using a magnet will not help in any way determine whether the material can be used for food.

Source: https://spb-metalloobrabotka.com/kak-otlichit-pischevuyu-nerzhaveyku-ot-tehnicheskoy/

How to choose the right grade of food grade stainless steel

The production of equipment or containers that interact with food requires the selection of a specific material. Preparation, storage, transportation of food, sanitation, are most often associated with conditions where even stainless steel can be susceptible to corrosion and negatively affect the quality of food. The so-called food grade stainless steel helps solve this problem.

Food grade stainless steel is a general name for grades of stainless steel that have increased corrosion resistance . GOST does not have this definition; it is for this reason that food grade stainless steel often needs to be selected based on scattered reviews and information. What is food grade stainless steel, and how to choose the right grade of steel? First things first.

Why do you need food grade stainless steel?

The manufacture of various containers and utensils that come into contact with food products involves the selection of special materials that have special properties. Since even ordinary stainless steel, which is famous for its anti-corrosion properties, cannot always withstand aggressive chemical processes that are related to the food industry .

In these cases, the issue is resolved by using specialized food grade stainless steel compounds. It is these alloys that are best suited for the manufacture of various types of equipment for processing and storing food.

These compositions meet the highest requirements (toxicological, hygienic, aesthetic) for metals that can be used in the food industry.

Advantages of food grade stainless steel:

environmentally friendly;
easy to maintain;
not afraid of most chemical environments;
wear-resistant;
complies with clear rules for the dissolution of heavy metals in working environments.

Stainless steel is rightfully one of the best materials for making cookware that is used in everyday life. No housewife will refuse a beautiful frying pan made of this steel, a saucepan, quite practical and elegant cutlery, and any other kitchen utensils. The surfaces of refrigerators, cookers, and so on are made from stainless steel. Today, the number of uses of stainless steel products in everyday life is constantly growing.

Manufacturers of various products and catering establishments install stainless pipes . They are also used for the manufacture of technological devices used at all stages of the food preparation process - for preparing and grinding raw materials, mixing, cooking, transporting, separating and sorting.

Which stainless steel compounds are food grade?

By “stainless steel” we usually understand a large range of high-alloy metals containing a fairly large amount of chromium (about 25 percent). It is this chemical element that gives the alloys anti-corrosion characteristics due to the fact that upon contact with an aggressive environment it forms a special protective film on the steel surface. This protective layer prevents the metal from rusting because it contains insoluble oxides.

To increase anti-corrosion properties and give metals special characteristics, other chemical elements (nickel, titanium, molybdenum, etc.) are added to stainless steel, which change the properties of the alloy.

For example, in mildly corrosive environments, you can use stainless steel at a chromium ratio of approximately 14-18 percent without worrying about rusting.

If you add a little chromium (make its amount less than 18 percent), as well as molybdenum and nickel, then this metal composition can already be used in saline solutions and other rather aggressive liquids.

In our country, there are no separate State standards and rules for “food grade stainless steel”. It is for this reason that most people find it difficult to answer which brands of stainless steel can be classified as “food grade” and which cannot.

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Experts say that almost all stainless compositions existing today can, purely theoretically, be classified as those that are suitable for preparing or storing food products.

In this case, the main thing is to decide on the rules for their operation .

At catering establishments and factories where food is produced, the equipment used for these purposes is constantly exposed to the aggressive action of active and chemical substances.

Naturally, under these conditions, the stainless steel that successfully resists this aggressive influence will be food grade.

But in cases where food products are in constant and short-term contact with chemical media, other brands of stainless steel compounds may fall under the definition of food grade steel.

Common grades of food grade stainless steel

When choosing a specific grade of stainless alloy for using steel in the food industry, you first need to focus on how long this steel product will be in contact with food.

Alloys that provide maximum resistance to corrosion are used to make structures and equipment that are constantly in contact with products.

And for cutlery, for example, they usually choose “lighter” steel with significantly lower anti-corrosion properties.

Let's take a closer look at the most popular brands of food grade stainless steel today:

08Х13 (AISI409) is used for the production of cutlery and kitchenware. In everyday life, we are very often surrounded by objects and structures made from this particular grade of steel, which is characterized by an increased level of adaptation to various operating conditions.
08Х18Н10 (code AISI304) is an inexpensive and popular grade of steel, which is used for food production devices that are not in contact with active acidic sulfamic substances and caustic soda. 08Х18Н10 has a unique chemical composition, which makes it possible to perform electric polishing of stainless steel objects, their high strength qualities at low temperatures. This composition has excellent resistance to intergranular impact and is also characterized by a good level of weldability.
12X13 (AISI410) is the main steel for the manufacture of equipment elements that are used in the processing of food waste and winemaking, the production of alcohol and various beverages. 12Х13 has increased heat resistance under slightly aggressive conditions, increased impact strength and excellent corrosion resistance.
20Х13–40Х13 (AISI420) – the composition of these steel alloys is such that they can be safely used for the production of any types of sinks (both industrial and household), utensils for hygiene, as well as for the thermal processing of food. These alloys offer excellent resistance to high temperature rusting and have excellent wear resistance and elasticity characteristics.

Also very popular are items made of stainless steel 08Х17 (AISI430) . These products are indispensable in cases where it is necessary to make dishes where food will be subject to heat treatment. AISI430 steel is characterized by excellent strength and deformability, in environments that have a sulfur content, has shown a high degree of anti-corrosion resistance, has excellent mechanical characteristics and a high thermal conductivity coefficient.

It is necessary to separately note steel 08Х17Т (AISI439) , from which sinks and other sanitary fixtures, refrigeration units, as well as machines for washing clothes are made. Overall, this stainless steel composition is versatile and suitable for use under a variety of operating conditions.

Features of food grade stainless steel

Food manufacturers most often use stainless steel pipes. They must comply with the requirements and rules of the DIN11850 standard, which specifies the composition of the metal and the quality of the welded joint.

Stainless steel pipes fully meet all the high requirements, environmental friendliness and hygiene of materials used in the manufacture of equipment for the catering and food industry.

They are made from steel grades AISI316L and AISI304 , which have the following characteristics:

resistance to aggressive chemicals;
high resistance to corrosion along the entire perimeter of the pipe and in places of welding joints;
non-toxic and environmentally safe;
wear resistance;
maintaining smoothness throughout the entire service life, which facilitates maintenance and cleaning of the equipment;
compliance with standards and rules for the dissolution and migration of heavy metals in the working environment.

In the food industry, caustic soda or hot solutions of sulfamic acid are often used to clean equipment. In such conditions, it is best to select AISI316 stainless steel, which is more resistant to aggressive substances. For public catering and domestic conditions, when the metal does not come into contact with such solutions, you can choose AISI304 and cheaper analogues AISI430, AISI410 .

Question of price

If you need food-grade stainless steel, then its cost will be largely determined by the presence of expensive alloying compounds in the composition. The quality of surface treatment of stainless steel products is also important.

Equipment for the food industry requires higher norms and standards for stainless steel, since they are located in more aggressive environments, and if corrosion occurs, it can cause harm to large volumes of products.

Cheap food grade stainless steel can be used in public catering and everyday life .

How to tell if it is food grade stainless steel

In order to find out the composition of a stainless alloy and its suitability for corrosion resistance, you can use a guide to stainless steel grades. If you have a sample of steel of an unknown grade, its quality can be checked by placing it in a working medium or in a two percent vinegar solution for several days. Metal can be used if the steel does not darken.

The popular belief that food grade stainless steel can be identified using a magnet is incorrect. Among the grades of food grade steel there are both magnetic and non-magnetic metals. To choose the right one, do not hesitate and consult with a consultant of the company where you are going to purchase stainless steel. The better you understand the food processing processes for which you need stainless steel, the more likely you are to make the right choice.

Source: http://stroymaster-base.ru/instrumenty-i-materialy/kak-pravilno-vybrat-marku-stali-pishchevoy-nerzhaveyki.html

Food grade stainless steel marking

» Outdated, outdated equipment » Food grade stainless steel

Stainless steel, commonly referred to as “stainless steel,” refers to an extensive list of high-alloy steels containing up to 27 percent chromium. When in contact with an aggressive environment, this element forms an oxide film on the metal surface that protects against rust.

Stainless steel used in the food industry is subject to aggressive chemical influences and must meet high toxicological and hygienic requirements.

For these purposes, special alloys are used to make stainless steel, which is used in the production of equipment for processing and storing food products. I add titanium, molybdenum, nickel and other chemical elements to food-grade stainless steel, which increase the anti-corrosion properties of the material.

Food grade stainless steel has a huge advantage:

resistant to various chemical environments;
wear-resistant;
environmentally friendly;
easy to maintain.

GOST and grades of food grade stainless steel

In Russia there is no GOST for food grade stainless steel. There is GOST 5632-72, which describes grades of high-alloy steel and corrosion-resistant heat-resistant alloys. This regulatory document should be used as a guide to select the optimal alloy for the production of products in contact with food products/liquids.

The corrosion resistance of food-grade stainless steel, no matter what alloy it is made of, depends not only on the chemical composition, but also on operating conditions and the duration of exposure to aggressive environments.

Thus, equipment elements that come into contact with food products for a short time can be made of technical stainless steel.

But for products that will be in constant contact with food or liquids, other grades of stainless steel should be used.

Let's look at the grades of stainless steel most used in the food industry and their areas of application:

08Х18Н10 (European analogue - AISI 304) - a grade of austenitic corrosion-resistant non-magnetic stainless steel. It has a low price and good quality. It is often used in the food industry for products that will not come into contact with caustic soda or sulfamic acid solutions.

12Х18Н10Т (European analogue - AISI 321) - heat-resistant steel, non-magnetic. This brand is often used in the production of elements of furnace fittings, heat exchangers and exhaust manifolds. This grade of steel is suitable for use at high temperatures from 600 to 800 °C.

08X13 (European analogue - AISI 409) is widely used in the production of kitchen utensils and cutlery. In the household sphere, we most often use items made from this steel; it is most often found in stores. This brand has gained such popularity due to its high degree of adhesion and ability to withstand various operating conditions: products can be safely heated or stored in the freezer.

12X13 (European analogue - AISI 410) is characterized by increased heat resistance in mildly aggressive environments, excellent anti-corrosion resistance and increased viscosity (impact resistance). It is used in the production of equipment for winemaking, the production of alcohol and alcohol-containing drinks, and the processing of food waste.

20Х13-40Х13 (European analogue - AISI 420) belongs to the category of composite materials, perfectly resists high-temperature rusting, has a high ductility and wear resistance. This grade of steel is used in the manufacture of household and industrial sinks, for the production of utensils for the hygienic or thermal processing of food. Dishes with this marking can be safely purchased for household use.

08X17 (European equivalent - AISI 430) has a high level of anti-corrosion resistance, but quickly deforms in sulfur-containing environments. It is distinguished by the highest strength, has an increased thermal conductivity coefficient and excellent resistance to mechanical loads. Used for the production of dishes in which food is subjected to heat treatment.

08Х17Т (European analogue - AISI 439) is considered universal and suitable for use in different operating conditions. This alloy is used to produce sinks, sanitary fixtures, washing machines, and refrigeration units.

The brands of food grade stainless steel listed above fully meet the requirements related to hygiene and toxicity of materials. Products made from such steel are ideal for cooking, storing food, and canning without risking harm to health.

More detailed information about the specific use of certain grades of stainless steel can be found in GOST R 51687-2000 Cutlery and kitchen utensils made of corrosion-resistant steel. General technical conditions; GOST 5632-72 High-alloy steels and corrosion-resistant, heat-resistant and heat-resistant alloys. Stamps.

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We produce equipment from food grade stainless steel!

Do you need advice in selecting equipment? Contact our specialists by phone: 8 (800) 234-05-94 (toll-free within Russia).

Source: https://steelfactoryrus.com/markirovka-pischevoy-nerzhaveyuschey-stali/

Food grade stainless steel: GOST. How to identify food grade stainless steel? What is the difference between food grade stainless steel and technical stainless steel?

Advantages of food grade stainless steel

If we talk about the advantages of food-grade stainless steel, it is worth highlighting:

environmental safety of the material;
ease of maintenance;
resistance of the material to most chemicals;
wear resistance;
compliance with standards for the dissolution of heavy metals.

08Х18Н10

Austenitic, corrosion-resistant stainless steel is produced under this brand. The European analogue is AISI 304. This material is not magnetic. It is used in all industrial and commercial sectors.

This material has a low price and good quality. It is often used in the food industry, but only on the condition that the metal does not come into contact with caustic soda or sulfamine solutions.

08Х13

This dish can be safely heated or stored in the freezer.

Methods for determining food grade stainless steel -

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Currently, stainless steel is leading the metallurgy segment due to production and sales. As statistics show, this industry is considered the main one in the production of equipment.

If we resort to scientific terms, then stainless steel can be called alloy steel, which exhibits good resistance, does not undergo oxidation and is not afraid of air and water. To improve quality characteristics, the composition may contain various additives as elements.

Chromium-nickel stainless steel alloy, which is used for the production of railings and fences, is in great demand in the manufacturing market.

Four main elements are part of this steel (commonly called stainless steel). The duration of use of the material will depend on the quality of the steel, as well as on the manufacturer. Stainless steel is divided into several grades that have GOST.

Stainless steel has many advantages, such as high strength, ease of maintenance, and corrosion resistance. The manufacture of stainless steel must go through certain stages of processing.

After the alloy is mixed with special elements to impart resistance, it is processed by casting and cutting.

Stainless steel production

The metal processing process is the main component in the stainless steel manufacturing process. Metal is processed by cutting, and chips are removed from the manufactured product by moving the tool. Consequently, when using this processing method, the finished product can take on various shapes.

An important feature of this processing is the most accurate accounting of the number of finished products. It is worth keeping in mind that stainless steel is a highly used material in industry, and due to this, innovation in the industrial industry is gaining momentum.

Industry, for example, mechanical engineering, electrical engineering and chemical industry, cannot do without the use of stainless steel, not to mention the use of this metal in households and construction.

Below I would like to raise the question about the types of stainless steel. Which ones are allowed to be used for cooking and storing food, and which ones are not?

There are opinions that food-grade stainless steel for using tanks is capable of magnetization, unlike that used for railings. Some believe that it contains additives based on cobalt, titanium, and magnesium.

Let's sort everything out piece by piece. Stainless metal does not corrode because chromium is added to its composition. Due to the fact that the metal has a relationship with an aggressive environment, its surface is covered with a film of insoluble oxides.

That is why corrosion is not a problem for such metal. chromium can reach 13-26%. In a slightly aggressive environment, corrosion resistance is provided by an alloy in which part of chromium is 13-17%.

If the presence of chromium exceeds 18% in combination with nickel and molybdenum, then the brine solution is not harmful to the material.

Food grade stainless steel is directly dependent on use. For example, food production workshops use equipment that in most cases is exposed to various chemicals. For processing, a solution with caustic soda and sulfamic acid is used at a temperature of up to ninety degrees.

Is there any harm from stainless steel?

Many people are interested in the question: can stainless steel negatively affect human health? It should be noted that all metal goods supplied to the country's market have certificates. But having a certificate will not always help answer this question.

Many people know that previously it was possible to carry out an examination and purchase a conclusion from a sanitary-epidemiological organization. Enterprises producing stainless steel goods had a certificate that complied with all norms and regulations. But as practice shows, not all goods comply with the standards if there is a conclusion.

The chemical composition of the products is important here due to the different presence of elements. The steel grade will help determine corrosion resistance. There is a method by which you can conduct an experiment yourself. To do this you will need vinegar (2%), a container and steel products. You need to place the metal in vinegar for 48 hours.

If the steel has acquired a dark color, then you should refrain from using it.

The metal surface is cleaned using sandpaper, and three to four drops of copper sulfate solution are applied to this area. After some time, you can see the result. If there is a red film on the surface, then the material is not stainless steel.

Source: https://trubatec-rus.ru/sposobyi-opredeleniya-pishhevoy-nerzhaveyushhey-stali/

Food grade stainless steel: properties of cookware and types of steel grades

At the beginning of the twentieth century, a unique property of steel with a high chromium content was discovered - the ability to resist corrosion. This discovery led to revolutionary changes in industry. Any corrosion-resistant steel began to be called stainless. Almost immediately, experiments began on the use of such steels in the food industry. However, food grade stainless steel gained real popularity only towards the end of the twentieth century.

Features of metal utensils

Important parameters for any cookware are ease of use and safety in contact with food. Historically, the vast majority of cooking containers were made of aluminum and enameled steel. Stainless steel kitchen items began to spread much later.

Enameled products

Most steels are not safe in contact with food. As a result of contact with food, steel ions can form salts that are extremely harmful to the human body. To protect against such contact, the technology of coating steel with enamel was invented.

The use of enamel makes it possible to achieve a perfectly smooth surface that prevents the growth of bacteria. In such dishes you can not only cook, but also store food. However, all the benefits are valid only for a new coating that has been in use for a short time.

The enamel is subject to abrasion and is prone to cracks and chips. When washing such dishes, do not use abrasive cleaners or metal brushes. Cracks can also form due to sudden temperature changes. In case of any damage to the coating, the dishes must be immediately disposed of, since the steel used as the base of the product does not have special food characteristics.

Food grade aluminum

Aluminum pots and pans were very widespread in our country and were used without applying any special coatings to prevent metal contact with food. Recently, you can often hear about the dangers of using aluminum cookware. This issue has not yet been sufficiently studied, so scientists have not yet come to a consensus.

The only thing that can be stated unequivocally is that contact with aluminum of acidic products is strictly prohibited. It is also prohibited to store prepared foods in such containers; after cooking, you must immediately transfer the food to a suitable container.

Safety steel

The spread of stainless steel cookware is considered a revolution in the development of kitchen utensils. It is considered the most durable and easy to use. Initially, such steel began to be considered the safest when in contact with food. However, this issue deserves a separate discussion, because not all alloys used are the same in their properties. Much depends on the brand of food grade stainless steel and its chemical composition.

Advantages of stainless steel

Stainless steel has earned its popularity due to the combination of a number of properties that simplify the cooking process and make food safe. Many other advantages also played an important role in the popularization of stainless steel. Modern housewives value stainless cookware for the following qualities:

Durability. With careful use, a stainless steel container can last up to a hundred years or more. Even scratches on the surface of a worn product will not be a contraindication for use.
Strength. High strength characteristics are characteristic of any steel products. High-quality stainless steel cookware is thick enough to resist warping and scratches.
Hygiene. Corrosion-resistant steel is protected from oxidation. Bacteria do not accumulate on the surface.
Attractive appearance. A high-quality processed product retains excellent decorative properties for a long time. The ability to use electric polishing for processing such steels helps to create a perfectly smooth surface.
Easy to care for. Contaminants from the surface of the material are easily removed. Stainless steel has no contraindications to the use of any detergents and tolerates cleaning well in the dishwasher.

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Security questions

Most people consider stainless steel absolutely harmless . However, discussions on the safety of its use continue. Many grades of corrosion-resistant steel contain nickel. It is considered to be a strong allergen. Some scientists talk about the carcinogenic properties of this element.

Proponents of the theory that food steels are harmful do not recommend cooking excessively spicy foods and vegetable dishes in such dishes. This is explained by the fact that vegetable juice during cooking can react with ionized forms of alloy particles. As a result of such reactions, nickel salts can be formed, which are especially harmful to the human body.

Based on such data, stainless steels with a minimum nickel content are generally considered harmless. A special marking is being introduced indicating the absence of nickel. The cost of such cookware is usually higher than other stainless steel products.

The lack of detailed studies of the influence of the chemical composition of corrosion-resistant steel on the safety of use in the food industry and the significant increase in prices for certain types of products give reason to assume that the spread of such doubts is just a successful marketing ploy by some manufacturers.

Stainless steel products usually cost an order of magnitude more than products made from other metals. Against this background, there is a great temptation to purchase cheaper cookware made in Asian countries. Usually the origin of such products is questionable.

If the cost reduction is achieved by reducing the mass of the finished product, this will not affect the safety of its operation. Only strength and service life will be affected. It is much more dangerous to use dubious steel, the chemical composition of which is unknown.

Undesirable impurities that are in the material easily pass into food when heated. You can recognize the use of such low-quality material by the metallic taste of cooked food.

It is felt especially strongly if you simply boil water in this container.

Security is not something you can skimp on. It is better to refrain from purchasing products of unknown origin, especially if there are clear doubts about their quality.

Types of alloys and best models

For a long time, among all food steels, the leading position in the production of tableware in our country was occupied by 12Х18Н10Т. It is with this alloy that the concept of food grade stainless steel is firmly connected. However, there are other materials that are widely used in the manufacture of tableware. This raises the question of which corrosion-resistant steels are suitable for food use.

Food and technical steel

GOST standards do not define the concept of food grade stainless steel. Experts cannot give a definite answer as to which specific brands can be used in the food industry. Therefore, the question of how food-grade stainless steel differs from technical stainless steel remains unanswered.

Manufacturers believe that any stainless steel can be used in food production and home cooking. The only question is the economic feasibility of dishes from certain brands.

Popular brands

Currently, manufacturers use several types of steel grades as materials for cookware. It is worth noting that their indicators differ slightly, so the difference in the properties of kitchen utensils will not be noticeable. Along with the previously mentioned 12Х18Н10Т (AISI 321) they also use:

08Х18Н10 (AISI 304);
08Х18Н10Т (AISI 321);
08X13 (AISI 403);
12Х13 (AISI 410);
20Х13, 30Х13, 40Х13 (AISI 420);
08Х17, 12Х17 (AISI 430).

Currently, 12Х18Н10Т has ceased to be the most popular stainless steel. The steel grade AISI 304 (08Х18Н10) took its place because it is cheaper and has practically no inferior properties.

American stainless steel markings, unlike domestic ones, do not contain a breakdown of the chemical composition. The conformity of steels is considered conditional, since standards may include different requirements for the content of chemical elements. It is more correct to call the corresponding steels analogues. For example, analogues of AISI 321 steel are both 08Х18Н10Т and 12Х18Н10Т.

Choice if not marked

Many people wonder how to choose quality products. If the cookware is marked with an indication of the steel used, there should be no questions when purchasing. Difficulties begin in situations where there is no marking on the product, and the seller claims that the steel is stainless. There are not many ways to find out what material is in front of us, that is, to distinguish stainless steel.

The simplest option for identifying stainless steel has long been known. It is based on the lack of magnetic properties in corrosion-resistant steels of many grades. To check the dishes, it is enough to have a regular magnet, with the help of which the test is carried out. If the product is not magnetic, it is truly stainless steel. This method is suitable for many domestic products and a number of imported ones.

Some stainless steels have magnetic properties , so using this testing method will be useless. Unfortunately, there is no other way to check the material when purchasing. However, at home, you can expose the dishes to a two percent vinegar solution. If there is no reaction, it is stainless steel. If the color of the metal has changed, there is a serious reason to think about the safety of using such a product.

Rules of care

Each piece of kitchen utensil needs proper use and care. This way you can achieve the longest service life of the product and maintain its attractive appearance. Here are the basic rules for using stainless cookware:

It is recommended to wash products immediately after use.
Wash dishes with warm water and liquid detergents.
It is allowed to use sponges of low and medium hardness for washing.
Items can be washed in the dishwasher if marked accordingly. If it is not there, you will have to make the decision yourself. Typically, any stainless steel cookware can withstand machine washing well.
When cleaning, it is not allowed to use hard brushes or compounds containing abrasive substances.
It is strictly forbidden to use products containing chlorine and ammonia for cleaning.
It is not recommended to store cooked food in stainless steel containers for a long time.
Do not preheat empty containers to high temperatures to avoid the appearance of tarnish. If they appear, you can eliminate the defect with vinegar or lemon juice.
It is not recommended to salt cold water to avoid salt settling on the walls of the dish. It is better to add salt while boiling and stirring at the same time.
Do not use abrasives to remove burnt-on stains. You can fill the container with warm salt water, leave it for several hours, and then wash it in the usual way.
A glossy surface that has become cloudy and scratched during use can be restored to its original condition using special polishing products.

Dishes and other kitchen utensils made from food-grade stainless steel have long earned popularity. They combine durability and safety of use. Items made of high-quality stainless steel, with proper use and care, will last for many decades and make the cooking process convenient and enjoyable.

Source: https://chebo.biz/stroyka-i-remont/vidy-pishhevoj-nerzhavejki-i-otlichiya-posudy-iz-nee.html

How to distinguish food grade stainless steel from non-food grade

· 09.09.2019

When creating products that may come into contact with food and liquids during operation, food grade stainless steel is often used. The properties of this material determine its wide distribution. The main property is related to corrosion resistance. A wide variety of blanks are supplied for sale, most often in the form of sheets.

General characteristics of food steel

The main characteristics of food grade stainless steel are higher than regular ones. This is due to the fact that not every metal can withstand the conditions under which food is transported and stored. That is why, over a long period, developments have been carried out to obtain a material with exceptional performance qualities.

Modern food grade stainless steel is characterized by the following features:

Aesthetically attractive appearance. However, it remains practically unchanged over a long period.
The differences between food-grade stainless steel and technical stainless steel are that the former is produced in compliance with strict hygienic and toxicological requirements.
Environmental Safety. The surface does not interact with the environment.
Ease of maintenance. Stainless steel can be cleaned quickly if necessary and does not require special chemicals.
The surface film can withstand aggressive influences.

Recently, food grade steel is often used in the manufacture of household products. In addition, sheet material is used for lining the interior of ovens or stoves. High performance characteristics determine that stainless steel can last for a long period.

Food grade stainless steel sheet

A fairly common question is how to distinguish food grade stainless steel from technical grade stainless steel. The category of metals under consideration includes alloys that contain about 27% chromium.

By increasing the concentration of this chemical, an oxide film is formed on the surface, which significantly increases the corrosion resistance of the metal.

How to identify food grade stainless steel? As a rule, the difference lies in the concentration of certain elements in the composition:

At a certain concentration of chromium and calcium, the resistance of the surface to water vapor can be increased. At the same time, anti-corrosion properties can be maintained at temperatures up to 1150 °C.
The composition may also include nickel, which increases the resistance of the surface to nitric or other acids.
Molybdenum increases the resistance of the metal to acetic and sulfuric acid.
In some cases, copper is added, due to which the metal becomes more resistant to corrosion and stretching.
Silicon protects the material from the action of sulfuric and hydrochloric acid.

It is worth considering that a high concentration of alloying elements can negatively affect the basic mechanical characteristics of the metal. Therefore, when choosing a more suitable stainless steel, the conditions under which it will be used are taken into account.

Areas of application

As previously noted, the scope of application of stainless steel has been significantly expanded. Stainless steel grade for the food industry can be used in the production of the following products:

Cutlery and crockery.
Various electrical goods intended for cooking.
Equipment for the food industry: storage, transportation, preparation.
In some cases, sheets of metal are used to line the interior surface of the cargo compartment of a vehicle.

The composition can include a variety of chemical elements, due to which not only corrosion resistance increases, but also strength and hardness.