The perfect material for our restaurants
Stainless steel is an alloy of several different types of metal that, when combined, is stronger and more durable than when separated. By adding and subtracting various elements to stainless steel, engineers have been able to create many different varieties of the alloy, each with its own characteristics and uses.
Stainless steel is a versatile metal and can be used for many different things, from construction to construction equipment. kitchen. Many different types of stainless steel grades are used in food service establishments, and each type has its own pros and cons. In order to make an informed decision when purchasing food grade stainless steel equipment, you need to understand the main elements of the alloy, the different classification systems and the main types of stainless steel.
Important terms and elements
When describing different types of food grade stainless steel and its properties, there are some key terms and elements that appear regularly. Here are some definitions of what those terms mean and what kind of effect those elements will have on steel.
Stainless steel: stainless steel is a durable and affordable metal that is used for a wide variety of purposes. It is strong, making it perfect for construction purposes, and it is corrosion resistant, so it can last a long time without being replaced or broken.
Corrosion: Corrosion describes the natural process in which stainless steel breaks down into a more chemically stable form. The most common and best known form of corrosion is rust. Stainless steel is inherently more resistant to corrosion than other metals, but eventually corrodes. There are factors that can also accelerate corrosion, such as exposure to salt, excess moisture, or strong acids.
Alloy: An alloy is a metal that is made by combining various types of metal. For example, stainless steel is not found naturally, but is made by combining iron, carbon, and other metals.
Element: "Element" is a chemical term that refers to atoms that have the same number of protons. Elements are the most basic form of substances, and they combine to form an alloy. Some common elements that you may have heard of are oxygen, carbon, nitrogen, and iron.
Chrome: Chrome is an essential element for stainless steel, and helps make steel resistant to staining, fogging, and corrosion.
Nickel: When nickel is added to stainless steel, it brings stability and strength to the metal. Another benefit of adding nickel to food grade stainless steel is that it makes the steel shiny and shiny, which is an essential quality for cutlery.
Carbon: Adding carbon to stainless steel hardens and strengthens the steel and reduces wear. High carbon food grade stainless steel is often used to make chef knives as the knives must be strong, durable, and able to retain a sharp edge.
Benefits of food grade stainless steel in the food service industry
1. Corrosion resistance: stainless steel is especially resistant to corrosion and oxidation compared to other metals, making it perfect for use in kitchen. Food grade stainless steel is often used for equipment kitchen, which is expensive to replace. But since most grades of stainless steel are highly resistant to corrosion, you won't have to worry about replacing your equipment as often.
2. Resistance- Food grade stainless steel is sturdy, and is an excellent material for use in heavy equipment or on shelves for areas of storage.
3. Ease of cleaning: Other materials, such as wood or plastic, have grooves or openings where bacteria can invade and grow. Stainless steel is smooth and doesn't provide a place for bacteria to hide, allowing you to easily clean them, which is an essential benefit for food service.
4. Non-reactive surface: Stainless steel is a nonreactive metal, which means you can use it to cook acidic foods like citrus, tomatoes, and vinegar. Other metals, such as aluminum and iron, are reactive and cooking acidic foods in these metals will affect the taste and damage the metal surface.
Stainless steel grades
There are many different types of stainless steel, and the differences can vary greatly between types. To better differentiate between the different types of stainless steel, they are divided into degrees. There are many different classification systems that are used by different countries and in different settings. For the food service industry, there are two grades of stainless steel that you need to know better, which are SAE grades and cutlery grades.
SAE Grades: This classification system is implemented by SAE International, an organization of engineers that develops standards for professionals in various manufacturing industries. To distinguish between stainless steel grades, your system uses integers to classify the different types. You can also see this classification system called the AISI system, which refers to the American Institute of Iron and Steel, which originated this system, although it is now updated and regulated by SAE International.
Cutlery grades- Another system for organizing stainless steel grades in the food service industry is the cutlery grading system. This system uses ratios such as 18/0, 18/8, and 18/10 to describe nickel and chromium levels in food grade stainless steel. Chromium and nickel are the two most important elements for cutlery, as they affect the corrosion resistance, shine and magnetism of steel.
Another ratio you can find is 13/0, which is used to make most food grade stainless steel dessert and dinner knives. 13/0 stainless steel is softer than other grades of stainless steel, so manufacturers can add serration to the blade. And while this classification system is typically used to describe cutlery, it can also be used to describe some pots, pans, and other types of utensils. kitchen made of food grade stainless steel.
What are the main types of stainless steel?
There are over 150 varieties of stainless steel, and each of them has different properties, so it is important to understand their variations. In the industry of restaurantsIt is also especially important to distinguish between the various types because a type of food grade stainless steel may be more suitable for a particular task.
For example, if you are buying utensils from kitchen that will come in contact with very salty foods, a pot made of 316 stainless steel is probably better than 304 due to its superior corrosion resistance. Understanding the differences between grades and types of food grade stainless steel can help you make sure you take strategic informed and buy the best products to meet your needs.
200 series stainless steel
200 series stainless steel is of lower quality and less resistant to corrosion than other types. Still has its place in a kitchen commercial thanks to its affordability.
Best use: food storage containers
304 series stainless steel
304 stainless steel is the most common type used in kitchen. It has a brilliant shine due to a high level of chrome and nickel. It is also very resistant to corrosion and rust, although it is susceptible to corrosion caused by exposure to salt.
Best use: kitchen appliances, internal parts, kitchen utensils, small utensils, cutlery, prep tables
316 series stainless steel
This is the second most common type of stainless steel, and its alloy includes an additional element, molybdenum, which increases its resistance to corrosion caused by salt and other chemicals.
Best use: kitchen equipment, hibachi grills, high-end cookware, equipment and furniture used outdoors, outdoor equipment used near the ocean.
430 series stainless steel
430 stainless steel contains a very small amount of nickel, and is not as corrosion resistant as 300 series steels. This type is also magnetic.
Best use: Medium-quality cutlery, prep tables, appliance doors, induction-ready cookware
440 series stainless steel
With a high level of carbon, 440 stainless steel is one of the strongest types used in the kitchen. Products made from 440 stainless steel are tough, corrosion resistant, and can resist wear very well.
Best use: high quality kitchen knives, cutlery, oven door handles, internal parts
Stainless steel cutlery grades
Stainless steel 13 / 0
Stainless steel 18 / 0
18/0 stainless steel is a medium quality option, and is one of the most affordable options. It is not as resistant to corrosion as higher quality cutlery, but it is magnetic. Because it is magnetic, it can get caught by magnets in dishwashers and trash cans, helping to prevent it from being thrown away.
Stainless steel 18 / 8
18/8 is one of the most common types of cutlery. This stainless steel has a strong professional feel and is highly resistant to corrosion. The pieces made of this stainless steel generally have some type of decoration or design.
Best use: informal restaurants, exclusive establishments, hotels, catering companies, banquet halls, bars, cafes
Stainless steel 18 / 10
This is the highest quality cutlery you can get. 18/10 offers superior resistance to corrosion. Also, these cutlery generally have unique and interesting designs or engravings on the handles.
Best use: upscale restaurants, bistros, hotels, banquet halls, caterers, country clubs
Stainless steel is an incredibly useful material in industry food service due to its strength, durability and resistance to corrosion. Among food grade stainless steel there are a variety of types, and knowing their different properties and uses can help you make a purchase. informed.