Which Food Grade Stainless Steel Plate Is Safer

The stainless steel plate used in food is directly in contact with food and is closely related to our lives. The following teaches you how to distinguish and choose food-grade stainless steel

Food-grade stainless steel plate 304 and 316 have been done very well, and their corrosion resistance is also very strong. It is positioned as a food-grade metal by the national standard. Normal contact with water, tea, coffee, milk, oil, salt, sauce and vinegar is no problem.

316 stainless steel has been further upgraded by controlling the proportion of impurities and adding molybdenum to make it more resistant to corrosion. But the more capable products, the higher the cost, at least in the metal field, so the price of 316 is also higher.

For food-grade stainless steel, 304 is sufficient, and there are almost no defects. If 316 is used for household use, it is purely overkill. The aspect that 316 is stronger than 304 is not reflected at all.

1. Food grade stainless steel plate 304 and 316 have little difference in appearance, but there are differences in composition. 316 stainless steel contains Mo, which makes 316 stainless steel much better than 304 stainless steel in high temperature resistance. If construction needs to be built in a high temperature environment, most design engineers will choose 316 stainless steel, which is more stable and safer.

2. Food grade stainless steel plate 304 and 316 also differ in grades. For example, 304 stainless steel is 0Cr18Ni9, while 316 stainless steel is 0Cr17Ni12Mo2. When purchasing, you can clearly see the difference between the two from the parameters, which is much simpler than making the difference from the appearance.

3. The composition of food grade stainless steel plate 304 and 316 is also different. 316 stainless steel reduces the cr component and improves the ni component, which makes its corrosion resistance better, especially in seawater or chemical environments. Use, but the cost of 316 stainless steel is also higher.