In modern food processing, catering services, and household kitchens, stainless steel products are widely used due to their durability, ease of cleaning, and excellent corrosion resistance. However, not all types of stainless steel are suitable for contact with food. Choosing food-grade stainless steel is crucial for ensuring food safety and extending the service life of equipment.



1. Standards and certifications of food-grade stainless steel



Food-grade stainless steel must meet relevant international and national standards, such as China's GB 4806 series standards, the US FDA standards, and the EU's EC No 1935/2004 regulations. These specifications have strict restrictions on the migration amount of heavy metals in stainless steel materials (such as lead, cadmium, arsenic, etc.) to ensure that they do not cause harm to human health during use.



2. Common food-grade stainless steel materials



Currently, the commonly used food-grade stainless steels mainly include the following types:



1. 304 stainless steel (06Cr19Ni10)

Contains 19% chromium and 10% nickel, with good corrosion resistance and processing performance, suitable for general food processing utensils, tableware, and kitchenware.



2. 316 stainless steel (06Cr17Ni12Mo2)

Molybdenum is added to the 304 basis, which has stronger corrosion resistance and is particularly suitable for high salt, high temperature, or humid environments, such as seafood processing equipment or chemical food equipment.



3. 430 stainless steel (06Cr13)

Chromium content is about 13%, with relatively weak corrosion resistance, but lower cost, suitable for non-acidic food contact utensils in dry environments.



When making a choice, it should be judged according to the specific usage environment and type of food to determine which material is more suitable.



3. Matters to be aware of when purchasing food-grade stainless steel



1. Check the label and certification information

Regular products should indicate the material type (such as SUS304, SUS316) and whether they meet the standards for food contact materials. When purchasing, it is recommended to prioritize products with QS, GB 4806 certification, or international certification.



2. Surface treatment quality

The surface of food-grade stainless steel should be smooth, free of burrs, and free of rust spots to prevent the growth of bacteria. Mirror polishing or electrolytic polishing products are easier to clean and have better hygiene.



3. Avoiding excessive heavy metal content

Low-quality stainless steel may contain excessive amounts of manganese, nickel, and other metals, which may cause harm to the human body when in contact with food for a long time. It is recommended to purchase brand products through regular channels to ensure safety.



4. Adaptability to usage environment

In environments with high temperatures, acidity, or high salt content, 316 stainless steel with stronger corrosion resistance should be chosen; while in daily household use, 304 can meet most needs.



4. Application fields of food-grade stainless steel



Food-grade stainless steel is widely used in various fields such as food processing machinery, kitchen equipment, beverage containers, baking molds, tableware cutlery, and more. Whether in large food factories or family kitchens, the correct selection of food-grade stainless steel is an important link in ensuring food safety.



Conclusion



The selection of food-grade stainless steel is not only related to the service life of the product, but also directly affects the safety and hygiene of food. Consumers and enterprises should fully understand the material properties, usage scenarios, and relevant standards when making a purchase, and make a scientific and reasonable choice, truly achieving 'safety first and health as the foundation'.