STAINLESS STEEL

STEEL IS AN ALLOY OF IRON AND CARBON.

STAINLESS STEELS ARE STEELS CONTAINING AT
LEAST 10.5% CHROMIUM, LESS THAN 1.2% CARBON
AND OTHER ALLOYING ELEMENTS.

CORROSION
RESISTANCE AND
MECHANICAL
PROPERTIES CAN BE
FURTHER ENHANCED
BY ADDING OTHER
ELEMENTS, SUCH AS
NICKEL,
MOLYBDENUM,
TITANIUM, NIOBIUM,
MANGANESE, ETC.

THE MAJORITY ARE

CLASSIFIED INTO FIVE
MAJOR GROUPS IN THE
FAMILY OF STAINLESS
STEELS: AUSTENITIC,
FERRITIC,
MARTENSITIC, DUPLEX,
AND PRECIPITATION-
HARDENING.

¿WHY IS STAINLESS STEEL

IMPORTANT IN FOOD
INDUSTRY?
Personally, I think that Stainless steel is the best
material for use in food equipment and household
appliances.
I consider that there is no other material that can have all
the properties together that elements for food
manufacturing requires. Using this material we can
obtain some advantages as:
hygienic material
Totally neutral in food-contact
contexts
Low cost due to easy
manufacturing
Durability in the elements
Resistance to high temperatures
Aesthetically attractive
 In the dairy industry, milk storage in
the plant is carried out in tanks that
are usually outdoors and the material
used for construction must be AISI 304
stainless steel.

On the contrary, zinc-coated metal is

not very advisable, since it does not
sufficiently resist the corrosive action
of milk and other food products and of
the detergents used in cleaning.

AS TO THE MANUFACTURE OF ELEMENTS THAT

WILL BE EXPOSED TO HIGH TEMPERATURES
SUCH AS POTS FOR EXAMPLE, A MATERIAL
THAT RESISTS HIGH TEMPERATURES SHOULD
BE USED, SUCH AS TYPE 316 OR TYPE 304
STEEL AND AN ALUMINUM, BECAUSE IT WILL
NOT BE CAPABLE OF SURVIVE HIGH CHANGES
IN TEMPERATURE AND ALSO IT CAN AFFECT
THE TASTE OF FOOD IF IT COMES IN CONTACT
WITH THE METAL SURFACE FOR A LONG TIME.