The main material for equipment and tools used in food production is steel. Its high corrosion resistance, long service life and compliance with sanitary standards make it an indispensable raw material for food industry enterprises. Let's take a look at the main benefits of using steel in this industry.
The smooth surface of steel makes it easy to clean and disinfect it, which is especially important for compliance with sanitary standards. Unlike porous materials, metallic materials do not absorb contaminants and do not contribute to the growth of bacteria. In addition, food-grade alloys do not emit harmful substances when they come into contact with food, which makes them safe for use.
A protective oxide film forms on the surface of austenitic steels and other alloys with a high content of nickel and chromium, which prevents corrosion. High corrosion resistance makes it possible to use such materials in conditions of high humidity and in contact with aggressive media (acids and bases), which are often found both in food products and in detergents.
Due to their high wear resistance, steel products are considered to be the most durable. This is especially important for industrial equipment and tools that are subject to significant loads and intensive use. High-quality steel cutting mechanisms and conveyor systems last for years and do not require replacement.
Steel is easy to process: it can be cut and welded, and cast and stamped products can be made from it. This allows manufacturers to create parts and tools of complex shapes with minimal tolerances, which is especially important for high-performance equipment.
Stainless alloys retain their color and luster throughout the entire period of operation. Their attractive appearance makes them popular materials for dishes and other kitchen utensils that should combine functionality and aesthetics.
The food industry uses only certified alloys that have undergone the procedure for confirming compliance with the requirements of domestic and international standards. This allows manufacturers to guarantee a high level of safety and reliability of finished products.
In the long run, steel is a cost-effective material, regardless of initial cost, due to its durability and low operating costs. Unlike plastic and aluminum analogues, steel products do not require frequent replacement and retain their performance properties even under intensive use.
They are widely used in the food industry due to their resistance to various types of corrosion and ease of maintenance. They are classified according to microstructures:
Stainless steels are used to make containers for storing and transporting food products, pipelines, cutting equipment, packaging and processing machines.
High-alloy alloys usually contain chemical elements such as nickel, manganese, and molybdenum, which improve the mechanical properties and corrosion resistance of materials. To improve performance, these steels are also subjected to additional heat treatment, in particular hardening and tempering.
High hardness and resistance to aggressive environments have made these materials popular for the production of equipment that experiences high loads during operation. Alloyed carbon steels are used to make movable units and mechanisms of conveyors, presses, and crushers.
Various alloys are used to work in extreme conditions, including:
Special alloys are used to manufacture heat exchangers, reactors, equipment for high-temperature processing and operation in aggressive environments.
Food companies use not only alloy steels and special alloys. No less popular in this industry are:
The choice of a particular type of steel depends on operating conditions, equipment requirements and economic factors.
The use of materials with insufficient corrosion resistance can lead to contamination of products with metals and their compounds. For example:
Therefore, when choosing materials for the production of food equipment, kitchen utensils and tools, it is important to consider that finished products must comply with sanitary standards and established quality and safety standards.
For this purpose, austenitic, ferritic, and martensitic stainless steels are usually used, which are characterized by ease of maintenance and increased resistance to corrosion. Alloyed carbon alloys are also used for products subject to high mechanical loads, which are characterized by increased hardness and strength.
From stainless steel knives, shredders, mixers, dispensers, conveyor cutting and packaging mechanisms, packaging molds and other products that must be hygienic and corrosion resistant are manufactured and alloyed alloys.
For the manufacture of these products, mainly stainless alloys are used, for example, grades 12X18H9, 12X18H10T. In addition, carbon steels can be used to manufacture individual parts that do not require high corrosion resistance.
Kitchen tools are made from these materials: knives, forks, spoons, ladles, graters and other products that require high strength and durability. They are also used to produce pots, pans, baking sheets and other containers that are exposed to high temperatures and require corrosion resistance.
Corrosion- and heat-resistant steels and alloys are used in the manufacture of systems for transporting liquids and bulk products that require high hygiene and resistance to corrosion. In addition, these materials are used in the manufacture of tanks, cisterns, tanks and other containers that ensure the safety of products and their quality.
The St. Petersburg Precision Alloy Plant offers a wide range assortment corrosion-resistant materials, including:
The use of high-quality steels and alloys from PZPS guarantees the durability, safety and efficiency of food equipment. Please contact us for reliable solutions for your business.
