Stainless steels are also used in the food industry. These products are characterized by very good resistance to various corrosive agents, which is very important during the transport of food as well as in its processing. It should be noted that there are no clear standards that require only stainless steels to be used in this type of activity. The use of these steels results mainly from many years of experience and positive opinions. General standards stipulate (do not impose) that materials that come into contact with food must meet certain requirements. For example, it is recommended to use containers for food products that are resistant to the effects of food and are in good condition – they do not crack, do not flake, etc. Stainless steel meets these requirements excellently. Moreover, it does not impart undesirable odors, does not affect the taste of products, and does not influence color.
It should be emphasized that stainless steel is completely safe for human health. No undesirable, negative effects on food products, beverages, or drinking water have been found. High corrosion resistance and antibacterial properties are additional advantages of using stainless steel in the food industry. Additionally, the surfaces of this type of steel are easy to clean. It is possible to use cleaning with steam as well as sterilization. It is important that stainless surfaces do not require painting. From this type of steel are made, among others, installations in food processing plants, storage tanks, conveyors for transporting food, as well as kitchen elements and everyday products – e.g. cutlery or pots. We can certainly find stainless steel in every kitchen.
The most popular grade of steel (corrosion-resistant) used in the food industry is 1.4301 (AISI 304). Cutlery and household utensils are produced from this grade of steel. The inert chemical character of this steel in contact with food is important. Corrosion-resistant steels can be used over a wide temperature range and are therefore perfectly suited to food preparation processes (freezing, cooking, baking). It should be noted that there are over two hundred grades of corrosion-resistant steels. Steels from this broad group contain at least 10.5% chromium and a maximum of 1.2% carbon.
Resistance to corrosion and rust, low maintenance and servicing costs, durability, and an aesthetic appearance make stainless steel an ideal material with broad applications. There are over 150 grades of stainless steel, of which 15 are commonly used. From the alloy are produced coils, sheets, bars, sleeves, stainless steel pipes and other elements that are used in many fields, including: the chemical, energy, railway, and shipbuilding industries, mechanical workshops, construction (structural elements), and in the manufacture of automotive and aerospace structures. However, it is in the food industry that we most often encounter stainless steel in our daily lives.
Stainless steels can also be used in building structures, for example to reinforce concrete walls. Because concrete is a porous material, it can be used to encase structures made of corrosion-resistant steel. The appropriate selection of the steel grade for such an application is important. There are specialized grades of corrosion-resistant steel commonly recommended for use in concrete reinforcement. The most popular include grades such as: EN 1.4301, 1.4429, 1.4462, 1.4436, 1.4501. Steels with an austenitic structure: 1.4429, 1.4301, 1.4436. Steels of the 1.4462 and 1.4501 grades are characterized by a ferritic-austenitic (duplex) structure. Reinforcing bars are manufactured from the following grades of stainless steel: EN 1.4436, 1.4429, 1.4301, 1.4462.
