What brand is food grade stainless steel?

What does stainless steel have to do with the food industry?

Stainless steel is used in many industries, including food, due to its special properties, in particular, resistance to corrosion. This is one of the best materials for making practical tableware that we use in everyday life.

In addition to pots, pans and elegant cutlery, stainless steel is also used to make the surfaces of refrigerators and refrigerators, cookers, etc. The range of stainless steel products used in everyday life is constantly expanding.

Why stainless steel? Because this material resists well the aggressive chemical processes that occur during the production of various containers and utensils. Specialized food grade stainless steel compounds are ideal for the manufacture of equipment and containers for food processing and storage, as they meet all the requirements for metals used in the food industry.

The main difference between food-grade stainless steel and technical stainless steel is the different method of surface treatment and final coating (the food-grade version is characterized by a surface polished to a mirror finish, while technical stainless steel has a matte surface).

Advantages of food grade stainless steel

In addition to the environmental safety of food grade stainless steel, its other positive properties can be noted:

• wear resistance;
• ease of maintenance;
• resistance to most chemical environments.

When choosing a specific brand of stainless alloy for use in the food industry, it is necessary to focus on the time of contact of the product with food. Alloys that provide maximum corrosion resistance are used for the production of structures and equipment that are in constant contact with food products. Lighter steel is used in the manufacture of cutlery.

The most popular brands of food grade stainless steel

08Х18Н10 (AISI304) – characterized by a high level of weldability and resistance to intergranular impact; The chemical composition of this steel allows for electrical polishing of products.

08Х13 (AISI409) – used in the production of kitchenware and cutlery; has a high level of adaptation to different operating conditions.

20Х13–40Х13 (AISI420) – used in the production of various types of sinks, as well as utensils for thermal and hygienic processing of food; Excellent resistance to temperature rusting.

12X13 (AISI410) - steel, which is mainly used in the manufacture of equipment elements for the production of alcohol, processing food waste and wine waste; has an increased degree of heat resistance in slightly aggressive conditions.

08Х17 (AISI430) – ideal for making cookware in which food will be subjected to heat treatment; It is characterized by strength, high thermal conductivity and anti-corrosion resistance.

The APTT Group of Companies provides services for the sale of stainless steel products, including food grade stainless steel made from AISI 321 (08X18H10T) and AISI 304 (08X18H10) steel grades. More detailed information about the terms of purchase of stainless steel products and cooperation with the supplier can be found by phone. +38 (044) 585-43-15.

Source: https://aptt.com.ua/kakoe-otnoshenie-nerzhaveyka-imeet-k-pischevoy-promyishlennosti/

How to choose a grade of food-grade stainless steel: types and scope of use of food-grade stainless steel - SibNovStroy

The food industry is one of the few represented in any country on any continent.

The main factors faced by the equipment involved in this industry are the product environment, which has a pronounced corrosive activity, the use of chemically active substances for disinfection and hygiene of processes, high temperatures, high rates of pressure change and the use of mechanical mixing. These factors have led to the widespread use of equipment made of stainless alloys in the shops of food factories.

Stainless steel serves not only as a material for making tableware, but also for hygienic and comfortable furniture for catering facilities

Features and areas of application of food steel

Stainless steel for the food industry, used today in production, must have a special chemical composition and be an alloy of many properties. The chemical composition of food grade stainless steel determines the main ones:

• High resistance to food environments over a wide temperature range
• Stability and resistance to aggression of substances in welds
• Structural rigidity, weldability
• Neutral behavior towards chemical reagents
• Resistance to mechanical stress
• Compliance with sanitary standards and environmental standards

To ensure that the above points are met, it is important to pay attention to the chromium content of steel. The use of alloys containing less than 17% of this element is fraught with troubles and premature failure of expensive equipment.

Chromium, when combined with iron, is able to create on the surface, during crystallization, a protective layer that resists external adverse factors.

Other elements, no less important, when introduced into the alloy, create additional properties and characteristics:

1. Ni – Nickel, along with chromium, contributes to corrosion resistance.
2. Ti – titanium resists rust of welds and areas of products heated to 450 – 800 degrees.
3. Mo – molybdenum increases resistance to pitting corrosion.

The lack of state standards and regulations for food-grade stainless steel leads to a free interpretation of suitable steels, based on advice and previous experience using certain grades. The term “food grade” stainless steel is conditional and is determined by the specifics of operation and use in the relevant production.

Food grade stainless steel

Research and testing in the field of hygiene, industrial sanitation, structural properties, technological features of the alloys that were used for the production of wine and vinegar helped to find the most satisfying brands. These products are the most aggressive in industry (exposure to acids, yeast, oxygen).

• 12x18n9t, 08x21n6m2t, 08x21n5t, 08x17t, 08x18g8n2t, 12x21n5t - steel grades suitable for the production of individual elements or units operating in wine environments, must, in contact with winemaking waste, involved in the sugar (beet processing), alcoholic beverage, bakery, confectionery industries . From the markings, it is obvious that the main alloys are nickel and titanium.
• 12x13, 20x13, 12x17, 14x17n2 steel grades are suitable for containers and elements with short-term storage of wort, alcohol and other aggressive products.
• Steels 08x18g8n2m2t, 08x23n28m2t, 40x25n, due to their good structural characteristics, are used for components, assemblies, containers, tank trucks for transporting alcohol, dairy products, wine and their storage and aging.

Imported analogues of food grade stainless steel

The modern market is saturated with foreign-made products. Food industry enterprises and manufacturers of equipment for it need to understand the features of foreign classifications. Germany and Europe work with the DIN system, but more and more recently they are leaning towards the American AISI classifier.

Steel grades AISI 304, AISI 304L, AISI430, AISI316, AISI-316Ti, AISI321 are widely used. Unscrupulous traders offer manufacturers who use food grade stainless steel in their production these grades equivalent to 08x18n10t, 12x18n10t, x18n9t.

It should be taken into account that steel grades AISI304, AISI430, AISI316 do not contain titanium. The absence of such an element can lead to intergranular corrosion in welding seams, soldering and bending areas. When using such steels for the needs of the food industry, the use of passivating pastes and solutions is mandatory.

Failure to take such measures will lead to the appearance of rusty streaks already at the stage of using sanitary and hygienic products.

Surface quality and roughness

For the food industry, the surface of the metal is important. AISI provides the following types of surface treatments:

• 1D - hot rolled, pickled and heat treated. The surface has a matte sheen and is slightly rough.
• 2B – cold rolled, pickled, heat treated and tempered. Characterized by a matte surface, high smoothness and gloss with gloss. One of the most common in modern industry.
• BA – cold rolled, using special rolls, followed by bright annealing. Has a mirror surface.
• 4N - polished stainless steel surface in various ways.
• PE - sheet metal has a protective film on one side.

Operational Requirements

During the manufacture and use of equipment, steel is exposed to all kinds of influences. There is a danger of changes in the surface structure, which leads to a deterioration in the declared indicators and a decrease in performance characteristics.

Compliance with the following requirements for the production and operation of food grade stainless steel products will extend their life and be safe when preparing any food, in any quantity.

• During design and production, contact of dissimilar metals must be avoided. If such contact is unavoidable, insulating gaskets should be used.
• Products intended for designated industries must be designed and manufactured without narrow, difficult-to-reach cavities. Such defects lead to the retention of various substances and will allow the residues of cleaning and washing chemicals to concentrate. This fact explains why welds must be butt welds. Overlapping connections of elements are strictly prohibited.
• If there is no urgent need, minimize the time of interaction of steel with high-temperature concentrates that contain sodium chloride, solutions containing acids, even at low temperatures, disinfecting and cleaning chemicals based on chlorine.
• Avoid food drying on metal surfaces, regardless of the nature of the food. Even neutral food can turn sour and acids will appear that destroy the surface.

From the information presented on this page, we can conclude that before choosing a specific grade of stainless steel for the manufacture of food industry equipment, it is necessary to conduct research and examination of the sample under conditions close to those in which it will have to be used.

Source: https://sibnovostroy.ru/oborudovanie/kak-vybrat-marku-stali-pishhevoj-nerzhavejki-vidy-i-sfera-ispolzovaniya-pishhevoj-nerzhavejki.html

Food grade stainless steel. Brands, properties

The food industry is one of the few represented in any country on any continent.

The main factors faced by the equipment involved in this industry are the product environment, which has a pronounced corrosive activity, the use of chemically active substances for disinfection and hygiene of processes, high temperatures, high rates of pressure change and the use of mechanical mixing. These factors have led to the widespread use of equipment made of stainless alloys in the shops of food factories.

Stainless steel serves not only as a material for making tableware, but also for hygienic and comfortable furniture for catering facilities

Food grade stainless steel

People at all times have attached great importance to the quality of the products they eat. One of the main quality criteria is product safety. It depends on various factors: raw materials, storage conditions, compliance with sanitary standards.

Ensuring sanitary standards, in turn, strongly depends on the materials from which utensils, tools and equipment for preparing food are made.

The most common material for the production of equipment in the food industry is stainless steel.

What is “food grade stainless steel”?

Let's figure it out together.

We must immediately warn you that “ food grade stainless steel ”, “ food grade stainless steel ” is an unofficial name for those grades of stainless steel that can be used for the manufacture of cutlery, kitchen utensils, and equipment parts. Those. they may come into contact with food. When we say: “They can come into contact,” we mean the process is safe and hygienic.

Food products often have high chemical activity, the technological process involves high temperatures and high pressure, and equipment parts are subjected to severe mechanical stress. All these features are taken into account when choosing material for the manufacture of technological equipment.

The main advantage of food grade stainless steel is corrosion resistance.

The ability to withstand aggressive detergents and resist the effects of acids is a consequence of this property of stainless steel. But the material intended for the manufacture of complex equipment must also have other important qualities: ductility, good weldability, wear resistance, etc. All these qualities depend on alloying additives that are part of stainless steel.

Stainless steels are divided into four main types: austenitic, ferritic, austenitic-ferritic and martensitic. Belonging to one type or another is determined, among other things, by alloying additives. Austenitic steel is the most common material used in the manufacture of food processing equipment. This steel is alloyed with nickel, titanium, molybdenum, manganese, which gives it ductility, good weldability, and a wide range of application temperatures.

Until recently, the concept of “food grade stainless steel” was synonymous with austenitic stainless steel. The most common grades of this steel are 12Х18Н10Т, 08Х18Н10Т, 08Х18Н10 and their foreign analogues AISI 321, AISI 304, AISI 304L.

Currently, ferritic steel grades are becoming increasingly used in the food industry. In GOST R 51687-2000 “Cutlery and kitchen utensils made of corrosion-resistant steel” grades 30Х13, 40Х13 are recommended as materials for the manufacture of kitchen knives.

GOST 27002-86 “Utensils made of corrosion-resistant steel” states that for the manufacture of bodies and lids of utensils not intended for heat treatment of products, it should be used, incl. steel grades 12Х13, 12Х17.

Thus, the concept of “food grade stainless steel” today has a rather conditional meaning and the main criteria for choosing a material for the manufacture of a particular equipment should be the operating conditions of this equipment.

Our branches are located throughout the country. To order the necessary products, just call us on one of the numbers:

• Zarechny (34377) 7-13-13
• Kopeysk (351) 7000-321
• Krasnoyarsk (391) 233-87-42

Source: https://www.kontinental.ru/spravochnik/stati-i-obzory/pischevaya-nerzhaveyka/

Main grades of food grade stainless steel and their characteristics

There is simply no such concept in GOST, so in principle there cannot be an unambiguous answer. When choosing a specific grade of stainless steel, it is necessary to take into account the basic requirements that apply to materials that are constantly in contact with food. What they are, what parameters of the metal to focus on and what should be taken into account when choosing a brand of “food grade” stainless steel - all this will be the subject of detailed examination.

The concept of “stainless steel” is a general one. This category includes steels such as martensitic, ferritic, austenitic, chromium-nickel and a number of others. Theoretically, they can all be used for transportation, food storage and cooking.

But what about in practice?

Corrosion rate

It is measured in mm/year. According to this parameter, all food steels are classified into groups: perfect (0.0010), satisfactory (from 0.0011 to 0.003) and low-resistant (no more than 0.005). This takes into account the peculiarities of the corrosion process, that is, the uniform distribution of inclusions over the entire area and their depth.

Specifics of using stainless steel

In principle, this point is a continuation of the first. It is one thing to cook food in metal utensils, and another to use stainless steel as cutlery. In the latter case, its contact with food is short-term. The same applies to storage boxes (chests) and pipelines, which are used as part of the technological chain at food industry enterprises.

Features of stainless steel care

This implies how often and by what means it is processed. At home, cleaning products are used that are not classified as highly aggressive. Another thing is production. In principle, according to this characteristic, all stainless steels are quite suitable for domestic use.

Main grades of stainless steel and their brief characteristics

In brackets is the classification according to the Western standard AISI. All listed brands can be used in the food industry.

08Х18Н10 (304)

One of the inexpensive varieties of stainless steel. Such steel is well welded, polished (electrically), and is characterized by sufficient strength at normal temperatures. It is not recommended to use it as a utensil for heat treatment of products.

03Х17Н14М2 (316)

It is characterized by increased stability at high temperatures.

08Х13 (409)

All characteristics are at an average level. This steel is more suitable for the production of dishes and kitchen utensils.

12Х13 (410)

A distinctive feature is heat resistance and increased resistance to corrosion. Can only be used in mildly aggressive environments.

20Х13 – 40Х13 (420)

Such steels have a wider range of applications. From kitchen sinks to dishes. Due to their high ductility, wear resistance, and almost complete inertness to corrosion, these grades are considered almost universal.

08Х17 (430)

Another brand, which due to its characteristics - good thermal conductivity, strength, flexibility in processing and resistance to corrosion - is suitable for use in the production of household appliances in which food is prepared by heat treatment. Including steam.

More detailed information about the specifics of using certain grades of stainless steel can be found in GOST No. 51687 of 2000 (washing); 5632 of 1972 (cutlery and accessories).

Source: https://ismith.ru/metalloprokat/marki-pishhevoj-nerzhaveyushhej-stali/

Products – Tekhmashholding – group of companies, official website

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 resistance to corrosion. 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, will not always be able to withstand aggressive chemical processes that are related to the food industry. In these cases, the issue is solved by using specialized food grade stainless 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 to equip their workshops and establishments. 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.

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 determine 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, and also laundry washing machines 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 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: https://pellete.ru/stal/marka-picshevaya-nerzhaveyucshaya-stal.html

Food grade stainless steel

Food grade stainless steel 02/15/2019 Steel, called food grade stainless steel, is a number of grades that have increased corrosion resistance. In state standards they are not identified as a separate category, therefore, when choosing a food metal, it is advisable to know its labeling. To buy a food-grade stainless steel sheet, you need to focus on the required anti-corrosion indicators.

Having such information, you can find out the metal markings using a special reference book.
There are other ways to “calculate” food grade steel:
Using vinegar. To do this, you will have to stock up on a metal sample in advance, place it in 2% vinegar and wait for the reaction. If the surface has not darkened within a few hours, most likely the steel is actually food grade.

By placing it in a work environment.
As in the previous description, a fragment of metal is placed in a liquid for storage or transportation of which steel or a product made from it is purchased. After a few hours, the results are assessed. Using a magnet. There is an opinion that a magnet does not stick to a sheet or pipe made of food-grade stainless steel.

Alas, this method does not always work, since certain grades of corrosion-resistant steel are magnetized.
Using sandpaper and copper sulfate. This method is suitable for those who are not sure about the metal from which steel cookware is made. You should rub the pan with sandpaper, and then drop a saturated solution of copper sulfate onto this place.

If a red film appears, the product can be safely thrown away: it is not made of food steel.
Using a spectrometer. This is the fastest, most reliable and inexpensive option. As a rule, metal dealers always have a portable device. If it is not possible to use the above methods, you should consult with the metal seller or a representative of the manufacturing company.

This will help you avoid making a mistake and buy the right grade of steel. And, by the way, the better the buyer’s understanding of the prospects for using stainless steel, the greater the chance of choosing a material with the desired characteristics.

What is the difference between food grade stainless steel and technical stainless steel?

The main difference is that food-grade stainless steel of any brand is an alloy, one-quarter consisting of chromium. Thanks to its presence, the metal plane in direct contact with the aggressive food composition is covered with an oxide film that prevents corrosion. In addition to chromium, metals such as nickel and others are added to stainless steel intended for food production, which further increase the anti-corrosion ability of the material.

Where is food grade steel used?

Food grade stainless steel serves as a valuable material for the manufacture of:
all kinds of containers;
special pipes and their systems;
equipment; pots, forks, spoons and other products that you cannot do without in everyday life, cafes and restaurants. The use of special food-grade steel is advisable where the metal will be exposed for a long time or constantly to the usual food liquids, high temperatures and chemically aggressive mixtures.

The special quality of steel makes such products resistant to rust, and also prevents chemical interaction between the metal container and its contents. Technical stainless steel is not in all cases capable of resisting corrosion under the conditions created during storage, processing, and transportation of certain food compounds. This is despite the fact that it is considered resistant to corrosion.

Reflecting on the problem, technologists have developed special food-grade stainless steel grades, which are in great demand today.

Advantages of food grade stainless steel

The advantages of such alloys include such qualities as:
strict compliance with hygienic and toxicological safety standards;
external beauty of products;
ease of maintenance;
environmental friendliness;
high resistance to wear and damage;
immunity to the influence of aggressive environments;
compliance with the permissible parameters for the dissolution of metals in the composition representing the working environment. You don’t have to be an expert to appreciate the many benefits of food-grade stainless steel.

Each housewife will confirm that:

Dishes made from this alloy are convenient, beautiful and last a long time.
There is no shame in buying a set made of food-grade stainless steel, even as a gift; Stainless steel baking sheets and body elements of electric and gas stoves are easy to clean.
For decades now, corrosion-resistant steel has been widely used in the decoration of residential and office premises and the design of household appliances.
Each grade of food steel has its own set of properties that determine its scope of application. Thus, for equipment that will come into contact with aggressive liquids, alloys with the maximum degree of oxidation resistance are used, and for dinnerware, “lighter” options are used.

Today, food grade stainless steel is among the most popular:

AISI 304 (grade 08Х18Н10).
This is a relatively inexpensive steel used for equipment in chemical and other industries. Food-grade 304 stainless steel is acid-resistant and can, albeit briefly, withstand temperatures of up to 900 degrees Celsius. AISI 409 (grade 08X13).
Dishes are made from it, as well as numerous cutlery, which, thanks to the material, retain their excellent appearance and integrity even after many years of use. AISI 420 (grade 20Х13–40Х13). It is this type of steel that sinks are often made from, both home and industrial.
They tolerate contact well with cold and hot water, as well as cleaning solutions. AISI 410 (grade 12X13).
This steel has ideal characteristics from the point of view of producing equipment for winemaking needs. Food grade stainless steel AISI 410 has excellent heat resistance, provided that the working environment has low levels of aggressiveness. In addition, she is not afraid of bumps and falls. AISI 430 (08X17). It is used in the manufacture of dishes intended for long-term heat treatment of food. Pans made of this steel perfectly retain their shape and strength, and also conduct heat well.

AISI 439 stainless steel (grade 08X17T) deserves special attention, from which various sanitary products, as well as washing machines and refrigerators, are made. A table for food production made of such stainless steel will serve for a long time, without the formation of rust or deformation. AISI 439 alloy has a reputation as a universal alloy, as it is suitable for use in different conditions.

You can buy food-grade stainless steel at retail or wholesale from companies that sell metal.
These can be either direct manufacturers or intermediaries. The price of a sheet of food grade stainless steel or a product made from it will depend on the characteristics of the metal and the presence of alloying elements in it.
In a word, from the brand; on the thickness of the food grade stainless steel sheet;
depending on the type of surface treatment.

As for the price of food grade stainless steel pipes, it will also depend on the length of the piece, since these products are sold by linear meters.

Food grade stainless steel is a valuable material for the manufacture of products and equipment in contact with aggressive environments, such as wine, milk, and alcohol. The value of each grade of such metal is determined by its properties, application options, as well as the presence of expensive components in the alloy.

Source: http://spb.mvsteel.ru/articles/pishevaya-nerjaweika/

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?

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.

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.

08Х13

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.

To choose the best metal, you should study the information about the product and ask the seller for accompanying documents. Any utensils must be manufactured in accordance with certain standards and requirements. If there is no marking on the product, then it is better to refuse such a product. Otherwise, you can purchase low-quality utensils that are dangerous to human health.

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Food grade stainless steel: grade and application features

Food grade stainless steel, as stainless steel is abbreviated to be used for the production of products that come into contact with food and liquids during their operation, is a material with a special chemical composition. The properties of this metal, represented by various grades, determine a fairly wide scope of its application.

Stainless steel sheet grade 08Х18Н10 (AISI 304) polished in film

Areas of application

Particularly high demands are placed on the materials used in the manufacture of various products, containers, containers, pipelines and equipment used in the food industry. This is explained by the fact that such materials, during operation, not only constantly come into contact with liquid and moist environments, but are also exposed to high temperatures, as well as chemically aggressive substances.

Conventional stainless steel is not always able to withstand the conditions in which food products are stored, transported and processed, despite the fact that it is highly resistant to corrosion. That is why specialists have developed special stainless steels classified as food grade.

Food manufacturers use stainless steel pipes, which are connected with appropriate fittings that meet the requirements of the DIN 11850 standard.

Food grade stainless steel has a number of advantages, among which the following are worth highlighting:

• compliance with strict hygienic and toxicological requirements;
• aesthetically attractive appearance;
• ease of maintenance;
• environmental Safety;
• strength and wear resistance;
• exceptional resistance to various types of aggressive environments;
• compliance with the requirements for the dissolution of heavy metals in the working environment.

Not only a specialist, but also any housewife knows that the most convenient to care for and beautiful are those pots and cutlery that are made of stainless steel. In addition, sheets of this metal are used to make baking trays for ovens, stove bodies, refrigerators and other household appliances. Recently, the scope of application of food grade stainless steel has been constantly expanding.

In any kitchen, food-grade stainless steel is present in abundance: from cutlery to finishing furniture facades

Stainless steel is an almost irreplaceable material used for the production of various equipment and elements of equipment for enterprises dealing with the production, processing and storage of food products and liquids. In particular, this metal is used to produce containers of various volumes, pipes, trays, and elements of technical devices used to grind food products, mix them, sort them, and heat treat them.

Differences from conventional stainless steel

Stainless steels include alloys whose chemical composition contains a significant amount (up to 27%) of chromium. This element contributes to the formation of an oxide film, which provides stainless steel with high corrosion resistance.

Types of stainless steels regarding their chromium content

In order to provide stainless steel with the required performance characteristics, in addition to chromium, other chemical elements are introduced into its composition - nickel, molybdenum, titanium, etc.

Thus, if stainless steel products, which contain 13–17% chromium, can be successfully used only in slightly aggressive environments, then steel alloys with a high content of this element (over 17%), as well as with nickel and molybdenum, are already able to withstand the effects of solutions salts and even more aggressive environments.

Since there is no separate regulatory document (GOST) for food grade stainless steel, it is quite difficult to distinguish it from technical steel.

Theoretically, any grade of stainless steel can be used for the manufacture of products in contact with food or liquids. The corrosion resistance of such products, no matter what grade of stainless steel they are made from, depends not only on the chemical composition of the manufacturing material, but also on operating conditions.

Both the production and the process of storing and transporting food products are associated with conditions under which materials in contact with such products are constantly exposed to aggressive environments. Depending on the type and duration of exposure to the latter, various brands of stainless steel are classified as food grade.

So, if a container, pipeline or equipment elements are in contact with food products for a very short time, then technical stainless steel can be used for their manufacture. The situation is completely different with the choice of steel for the manufacture of products for various purposes that will be in constant contact with food products and liquids.

For such purposes, completely different brands of stainless steel should be used. Obviously, different brands of stainless steel alloys may fall into the food category.

Most popular brands

When choosing a brand of stainless steel for the manufacture of a particular product, experts first of all evaluate how long its surface will be in contact with food products or liquids.

Thus, for the production of products used in the food industry, which during their operation will be constantly in contact with solid products or liquids, it is necessary to select grades of steel alloys with maximum corrosion resistance.

At the same time, items that come into contact with food for a fairly short time (for example, cutlery) can be made from stainless steel, which is less resistant to aggressive environments.

International standards for food grade steels

One of the most common stainless steel alloys used in the modern food industry is steel 08Х18Н10 (AISI-304 encoding).

This material is low-cost and can be successfully used for the production of products that, during their operation, will not come into contact with solutions containing caustic soda and sulfamic acids.

The high popularity of this grade of steel alloy, which is actively used in the food industry, is ensured by such characteristics as:

• high strength, demonstrated at low heating temperatures;
• the ability to perform such a technological operation as electric polishing;
• good weldability;
• high resistance to phenomena such as intergranular corrosion.

Technical properties of steel 08Х18Н10

Another popular grade of stainless steel, which is actively used, in particular, for the production of cutlery and kitchenware, is steel 08Х13 (in the international classification - AISI 409). Products made from this steel, characterized by a high degree of adaptation to operating conditions, surround us in our kitchens.

For the production of both household and industrial sinks, as well as dishes and special containers for thermal and hygienic processing of food products, stainless steel grades 20Х13–40Х13 (AISI 420) are used. Along with high wear resistance and ductility, steels of these grades perfectly resist even high-temperature corrosion.

A branch of the food industry, which requires materials with special properties and especially high corrosion resistance, is winemaking, alcohol production, as well as areas related to the processing of waste from such industries. The grade of stainless steel, products from which perform well in such conditions, is 12X13 (AISI 410).

Technical parameters of steel 12Х13

From such steel, which is distinguished by exceptional corrosion resistance, high heat resistance in conditions of exposure to mildly aggressive environments, as well as increased impact strength, various fittings and communications elements for food production, tanks and other types of containers are made, where liquid aggressive media are stored for a long time.

For the manufacture of utensils and production containers in which food products and liquids must be subjected to heat treatment, stainless steel alloy grade 08Х17 (AISI 430) is used. The distinctive features of this alloy include:

• high corrosion resistance when interacting with environments containing sulfur in their chemical composition;
• optimal combination of high strength and ductility;
• high thermal conductivity;
• decent mechanical characteristics.

A variety of containers for storing and processing food liquids are made from stainless alloy 08Х17

Among the universal steel alloys of the stainless category, from which various plumbing fixtures, washing machines, refrigerators and other products are produced, is steel grade 08Х17Т (AISI 439). Due to its characteristics, stainless steel of this brand can be successfully used for the production of products for various purposes, operated in conditions of high humidity and constant exposure to aggressive environments.

All stainless steel alloys mentioned above are actively used for the production of products intended for:

• food preservation performed at home;
• storage of food products, including dairy products;
• heat treatment of food products, preparation of first and second courses from them.

Products made from food-grade stainless steel have long taken their rightful place in our kitchens, which is explained by the truly unique characteristics of this material.

Source: http://met-all.org/stal/pishhevaya-nerzhavejka-marka-stali.html

Labeling of food grade stainless steel - Metalist's Handbook

Food grade stainless steel, as stainless steel is abbreviated to be used for the production of products that come into contact with food and liquids during their operation, is a material with a special chemical composition. The properties of this metal, represented by various grades, determine a fairly wide scope of its application.

Stainless steel sheet grade 08Х18Н10 (AISI 304) polished in film

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