Tim Reynolds -
October 01, 2013
Stainless steel is particularly well suited to use in processing equipment for the food and drink sector: easily cleaned, durable and corrosion resistant. As well as being inert and not affected or corroded by products such as milk, it is the ideal material for environments where strict hygienic conditions are important.
The typical cleaning acids and hypochlorite sanitising compounds used food and beverage plants means that the nickel-containing stainless steels are specified. Unlike the copper or iron used in the past, stainless steel does not taint the taste or change the appearance of the food product. Even more important is its ability to withstand repeated use of the sanitising chemicals over the extended lifetime of the process equipment, allowing food producers the best guarantee of safe food products.