Stainless steel, the best ally of the food industry
What is AISI-316 stainless steel?
It is the second most common form of stainless steel. It has physical and mechanical properties and a composition similar to that of 304 stainless steel, chromium and austenitic nickel.
The only difference is that 316 stainless steel incorporates 2 to 3% molybdenum, making it an alloy more resistant to corrosion, pitting in chloride ion solutions, and high temperatures compared to alloy 304.
Why use stainless steel in the food industry?
The perfect combination of nickel, magnesium, steel and chromium increases overall corrosion resistance, improving resistance to elevated temperatures.
- High resistance. High levels of nickel and chromium make it extremely resistant to heat and cold. It withstands daily use and, regardless of the temperature, does not lose its shape or wear out. Also, it withstands humidity and corrosion, making it impossible for it to be consumed by rust.
- Free of contamination. Since it does not corrode, it becomes a very hygienic material for the industry and guarantees that food is not harmful to health.
- Flexibility in form and use. It is capable of adapting to different shapes and thicknesses, as well as resisting pressure, shock and temperature changes.
- Easy cleaning, due to its compact and slightly rough surface. It can be cleaned thoroughly without altering the material, facilitating the elimination of bacteria.
At Disumtec, we have a wide catalog of solutions for the food industry. You can consult more information at info@ disumtec.com or on our website.
