Steel wire brushes are a popular choice for cleaning deep-set stains from metal surfaces. However, such brushes should NEVER be used to clean a stainless steel object.

Particles from the plain steel in the brush could become imbedded in the surface of the stainless steel, compromising the integrity of the protective oxide layer. Over time, this will allow the “stainless” steel to rust like ordinary steel.

Additionally, you should avoid using the same tools to clean both stainless and ordinary steels. Particles picked up from the plain steel could transfer to the stainless.

Just because a steel alloy is marketed as being “food grade” doesn’t mean it’s the right material for your production process.

There are a number of different stainless steel alloys on the market, each with its own strengths and weaknesses when it comes to resisting specific chemicals and production environments.

For example, salt is known for being exceptionally corrosive to metal compounds. While grade 304 stainless steel is resistant to most corrosives, prolonged exposure to salt can still eat away at it. So, grade 304 stainless wouldn’t be suitable for any process requiring repeated, prolonged exposure to salt or saltwater.

Grade 316 stainless, on the other hand, is much more resistant to salt exposure than grade 304. This makes grade 316 stainless steel preferable for food makers that use salt or saltwater in their products.

Most stainless steels have a melting point well outside of the temperature ranges typically employed in any food manufacturing process. However, it is still important to be careful of temperature extremes in your manufacturing process when selecting a food-grade stainless steel (and any potential coatings for it). Additionally, it's important to consider the risk of oxidation when using a food-grade stainless steel alloy in high temperatures. For such applications, grade 304 stainless steel is often useful because of its ability to resist oxidation at temperatures of up to 1,697ºF. This is well over the limit of virtually any food manufacturing process (outside of sterilizing baskets between uses).

The heat stress applied during some welding processes (as well as the use of dissimilar filler materials) can strip the protective oxide layer that gives food-grade stainless steel alloys their resistance to corrosion. This, in turn, can make metal forms that have been welded improperly start to corrode faster than they should.

Getting to know the strengths and weaknesses of stainless steel prior to implementing it in your food production process is critical for ensuring safety, sanitation, and efficiency.

We manufacture and trade 18/8 Stainless Steel (SS 304 Non-hazardous, non-reactive, food safe) confirming to FSSAI specifications, insulated & non insulated commercial food carrier containers for institutions in the category food preparation & serving industry PAN India delivery.

Food Grade Stainless Steel 316 Grade 316 stainless is an austenitic stainless steel alloy with a high chromium and nickel content. Like many steel alloys, it has a continuous use temperature several times higher than most food making processes will ever require (more than 800°C, or 1472°F).

What makes the grade 316 alloy an ideal food grade steel sheet material is the fact that it has a high resistance to acids, alkalis, and chlorides (such as salt). Other austenitic stainless steels, such as grade 304 SS, can experience severe pitting corrosion when exposed to salt, which is often present in food products.