Common grades of food-grade stainless steel include 304, 316, and 430. These three grades all possess excellent corrosion resistance, high-temperature resistance, and ease of processing, making them ideal for use in food processing.
1. 304 Stainless Steel
Chinese grade: 06Cr19Ni10, US grade: 304, Japanese grade: SUS304
304 stainless steel is a general-purpose stainless steel widely used in the manufacture of equipment and structures requiring good overall performance (corrosion resistance and formability). It resists oxidation by chemicals and is a mandatory material for national pressure cooker standards. It is one of the most commonly used grades in food processing and production.
Composition: Contains approximately 18% chromium and 8% nickel; it is a classic austenitic stainless steel.
Properties: Good corrosion resistance, resistant to most food acids and alkalis, and excellent formability.
Applications: Extremely wide range of applications, including household tableware, cookware, insulated cups, kettles, and storage and conveying equipment in food processing plants.
2. 316 Stainless Steel
Chinese grade: 0Cr17Ni12Mo2. Its higher nickel content makes it more durable and corrosion-resistant, often referred to as 18-10 stainless steel or medical-grade stainless steel, indicating its high safety. It is also more corrosion-resistant than 304 stainless steel, making it suitable for higher temperature environments. Therefore, it is more suitable for making food containers requiring high-temperature sterilization. The application of 316 stainless steel in food processing and production is becoming increasingly widespread.
Composition: Approximately 2% molybdenum has been added to the 304 base.
Properties: Due to the addition of molybdenum, its resistance to chloride corrosion is significantly enhanced, making it more suitable for harsh environments than 304.
Applications: Primarily used in food equipment, medical instruments, brewing and chemical equipment, and some high-end kitchen utensils in coastal areas.
3. 430 Stainless Steel
Chinese grade: 1Cr17. It can prevent oxidation under natural conditions but cannot resist oxidation from chemicals in the air. Although it has good corrosion resistance, its strength and high-temperature resistance are relatively weak. If not used frequently, it may still oxidize due to non-natural factors. Therefore, it is more suitable for making simple food containers and tableware.
Composition: Contains approximately 16-18% chromium, no nickel, and belongs to ferritic stainless steel.
Properties: Corrosion resistance is not as good as 304 and 316, but it is less expensive and magnetic.
Applications: Commonly used in applications where corrosion resistance is not critical, such as some kitchen sinks, inner layers of tableware, or structural components.
Main Components of Stainless Steel: The main components of stainless steel are iron, chromium, and nickel, with small amounts of carbon and other elements.
Classification of Stainless Steel: According to material microstructure: Austenitic stainless steel, martensitic stainless steel, ferritic stainless steel, austenitic-ferritic duplex stainless steel, precipitation hardening stainless steel.
The most common is austenitic stainless steel, which accounts for approximately 75% to 80% of the total stainless steel production. Currently, WINNERS mainly deals in stainless steel pipes, stainless steel plates, stainless steel coils, stainless steel strips, stainless steel gutters, stainless steel round sheets, stainless steel water tank panels, laser-cut parts, etc., including 304, 201, 316L, 304L, 309S, 310S, 321, 430, 2205 duplex steel, and antibacterial steel. It can meet the needs of leveling, slitting, grinding, mirror finishing, cutting, oil grinding and wire drawing, sheet metal, and stamping products.
