Stainless Steel Fabricators in Moga

Stainless steels are selected for food contact application because they are resistant to corrosion, inert, easily cleaned and sterilized without loss of properties, and can be fabricated by a variety of techniques into robust structures. The selection of an appropriate stainless steel grade is critical to the success of any food contact application. It is vital that all aspects of the application are considered in the grade selection process (eg cleaning regimes, their associated chemicals and whether operation of the plant will be continuous or batch-type with shutdowns). In the majority of food contact applications where stainless steel is used, austenitic grades with 18% chromium provide an optimum balance of corrosion resistance (to a wide range of foodstuffs), cost and ease of fabrication. Nevertheless, ferritic, martensitic and duplex stainless steels are also used in food contact applications. Figures 1 to 4 illustrate typical food contact applications where austenitic, ferritic martensitic and duplex stainless may be used.  Martensitic stainless steels may be hardened by heat treatment and are suitable for moderately corrosive environments. For example, medium-priced cutlery often utilises grade 1.402 (AISI 420), while grade 1.4122 with a higher carbon content and molybdenum tends to be used for high quality cutlery and grade 1.4116 with high carbon, molybdenum and vanadium is used for cooks’/professional knives.  Ferritic stainless steels offer good corrosion resistance, but cannot be hardened by heat treatment and have limited formability. Typical applications for grade 1.4016 (AISI 430) include low-priced cutlery, hollowware, work surfaces and cabinets, and trim on domestic cookers.