Stainless steel qualities AISI 304/304 L are resistant to most food and beverages and cleaning agents used in this context.
Corrosion is seldom the result of incorrect material selection, but rather usually caused by processing errors.
When the material contains high percentages of halogenides (e.g.chloride), higher quality stainless steels or other metals should be used at increased temperatures or at high acid concentrations.
The structure of stainless steel changes when it is worked cold. This reduces the resistance to corrosion. The structure can be reinstated to a large extent by specific heat treatment (see also nocaplus line).
The resistance to corrosion depends particularly on the surface quality. Electropolishing not only reduces the peak-to-valley height, but also increases the resistance to corrosion.
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