Although stainless steel is used today in almost every branch of Polish, European and indeed global industry, it is one of the youngest materials in mass use. It was patented around 110 years ago by German engineers. Its first application was in the food industry: the Englishman Harry Brearley, who coined the term “stainless steel”, discovered that it did not rust in contact with vinegar or lemon juice and set about persuading the cutler R. F. Mosley of the idea.
Over the following decades engineers found many other uses for steel, yet it remains a material in common use in the food industry. What lies behind this material’s success?
Stainless grades used in the food industry
Although stainless steel as a group of corrosion-resistant steels is approved in its entirety for contact with food and drinking water, austenitic steel – the most popular stainless grade – is used most often. It is important, however, that the manufacturer of the finished steel product applies to the national hygiene institute for confirmation that the article in question can safely be used in contact with food. Steel behaves differently in different environments, and the institute may suggest a different grade, for example because of the working temperature of the equipment.
How stainless steel is used in the food industry
The range of uses is enormous. Start with the fact that almost every domestic kitchen contains articles made from this material. Knives, cutlery, pots and even bowls serve us daily and keep all their properties for years. Stainless steel products are also common in catering: worktops in commercial kitchens, appliance casings, sinks and fittings are all made from it. In the food industry proper, stainless steel is used for installation components in plants that produce and process food, and for equipment such as milk tankers. Its exceptional properties give it a very broad range of applications – and it is worth looking at why.
Why stainless steel wins in the food industry
Stainless steel is widely used in the food industry because it is non-toxic and easy to keep clean. The material does not react chemically with other substances and can be cleaned at high temperatures. Most available detergents can be used for disinfection: stainless steel is not absorbent, and once the surface has been rinsed with water it can be used for handling food without further concern. For businesses, it also matters that the material is exceptionally durable and needs no regular, costly maintenance. Stainless steel can be somewhat more expensive than other raw materials, but it strikes an excellent balance between the interests of consumer and producer. Strict HACCP standards recommend precisely this material for contact with food. It is also worth mentioning that stainless steel is ideal for recycling, because even after remelting it keeps its exceptional properties.
