Food & Dairy Industry
Stainless steel exhibits some of the most suitable characteristics of the construction materials used for food equipment. It is the most widely used material in direct contact with food found in the industry. Under special corrosion conditions, such as handling of acidic fluid foods or foods containing SO2, AISI 316 or 316L stainless steel should be employed with preference over AISI 302 or AISI 304. AISI 302 stainless steel is used to improve the external design appearance of food equipment, but not equipment in contact with food or corrosive agents. AISI 304 stainless steel is the most commonly used for general purposes to provided better strength.
It is suggested that there are six major reasons for the widespread use of stainless steel in the food and dairy industry: corrosion resistance; durability; ease of fabrication; heat resistance; flavour and colour protection; and cleanability. Corrosion resistance and cleanability of stainless steel are important in relation to food hygiene. Austenitic stainless steel should be preferred for food and dairy application because it characterized most stable and corrosion resist than other stainless steel. Application of SS in food and dairy includes.
- Processing equipment such as pasteurizer, homogenizer, separator, decanter, metal detector, heat-exchanger, mixing tank and process tank etc.
- Storage tanks and form equipments
- Accessories include the fittings, valve, pumps, and lab instruments etc.