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What Are The Differences Between Food Grade 304 Stainless Steel And 304 Stainless Steel?

Jun. 22, 2020

1. Different certification

The 304 Stainless Steel Plate Supplier pointed out that food grade stainless steel refers to the stainless steel material that meets the national GB 4806.9-2016 standard certification and can actually come into contact with food without causing physical harm. The stainless steel material that meets the latest national GB 4806.9-2016 standard certification can be regarded as Food grade stainless steel. The so-called food grade of food grade 304 stainless steel has not been certified by the national standard, and 304 Mirror Stainless Steel Plate is widely used in industry, and its impact on the human body is unknown.


2. The content is different

The main difference between food-grade stainless steel and stainless steel 304 in the 304 Stainless Steel Checkered Plate Factory is the content of harmful elements contained in it.


The content of harmful elements contained in food-grade stainless steel must reach the range lower than the national standard, and non-food-grade stainless steel is generally mainly used for industrial or civil use. Harmful elements mainly contain sulfur, phosphorus, lead, hexavalent chromium, etc.

Household Aluminum Foil

Household Aluminum Foil

Food grade stainless steel has much lower lead content than ordinary stainless steel. Generally, 304 stainless steel is not food grade, and specially processed food grade. All kinds of food storage containers and food processing machinery should use austenitic stainless steel (1Cr18Ni9Ti, 0Cr19Ni9, 1Cr18Ni9). All kinds of tableware: Martensitic stainless steel (0Cr13, 1Cr13, 2Cr13, 3Cr13) should be selected.


When the heavy metals migrated during the use of stainless steel products exceed the limit, it may endanger human health. Therefore, the production of stainless steel cookware needs to find a balance between corrosion prevention and safety. If the content of nickel and chromium is high, the anti-corrosion function is enhanced, but the precipitation of nickel and chromium will also increase, which means that the safety risk will increase. Because of this, the National Standard for Food Safety in "Stainless Steel Products" (GB9684-2011) sets strict regulations on the precipitation indicators of various heavy metals such as chromium, cadmium, nickel, and lead in cookware. Why does the national standard not stipulate the migration limit of manganese (most countries have not stipulated internationally)? One reason is that with the increase of the manganese content in stainless steel, it is accompanied by the loss of corrosion resistance and rust resistance of the cookware. Once the manganese content reaches a certain value, this product cannot be used as a cookware or can not be called stainless steel cookware Too. But even with such a high manganese content, it generally does not affect health. Therefore, although the national food safety standard does not provide for manganese content, it is clearly stated that the main part of the tableware container must be made of stainless steel materials that meet national standards. Food grade stainless steel is stainless steel that complies with the GB9684 standard. 304 stainless steel is a very common stainless steel, also known as 18/8 stainless steel in the industry. Its corrosion resistance is better than 430 stainless steel, corrosion resistance and high temperature resistance, and good processing performance, so it is widely used in industrial and furniture decoration industries and food and medical industries, such as: some high-end stainless steel tableware, bathroom kitchen utensils. 304 is a versatile stainless steel, which is widely used to make equipment and parts that require good overall performance (corrosion resistance and formability). In order to maintain the inherent corrosion resistance of stainless steel, steel must contain more than 17% chromium and more than 8% nickel content.


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