Zoom Icon

Food grade stainless steel includes alloys whose properties allow them to be used for industrial food production and cooking in a home or restaurant kitchen. To food stainless steel the following requirements apply:

  • strict compliance with hygienic and toxicological standards;
  • compliance with the requirements for the norms of dissolution of heavy metals in the working environment;
  • environmental friendliness;
  • resistance to aggressive environments;
  • resistance to mechanical and temperature loads;
  • ease of maintenance;
  • aesthetics.

All food-grade stainless steels can be divided into two types: those that undergo prolonged contact with food products and substances used in its production (often aggressive), and those that do not have such contact. Industrial equipment for sorting, grinding, mixing and heat treatment of food products (containers, pipes, trays, tools, etc.) is made of the first type of steel. They are subject to increased requirements for corrosion resistance, mechanical and thermal loads. The second type includes, for example, steel, of which cutlery is made, which comes into contact with food only for a short time and does not experience significant loads.

The most common grades of stainless steel belonging to the food grade include:

  • AISI 304, the Russian equivalent of 08X18H10. The most popular alloy with an ideal price-quality ratio;
  • AISI 316 (10X17H13M2). The addition of 2% molybdenum gives the alloy increased resistance in aggressive environments, strength and wear resistance. It is used for the equipment of food enterprises operating at high temperatures and pressure (steam boilers, pipelines for the transportation of liquid media);
  • AISI 321 (08X18H10T). Steel is resistant to oxidation and to high temperatures (up to 850oC);
  • AISI 409 (08X13) is a common material for the production of cutlery and kitchen utensils.