Stainless steel is an essential material in the food industry due to its hygienic properties, corrosion resistance, and durability. This material has revolutionized the processes of production, storage, and transportation of food since the beginning of the 20th century, becoming a standard in the manufacturing of equipment and utensils.
In this article, we will explore the regulations related to stainless steel in the food industry, its applications, advantages, and how to choose the appropriate grade to comply with quality and hygiene standards.
Key regulations in the use of stainless steel in the food industry
The food industry is regulated by strict international regulations that seek to ensure the safety and quality of products. Stainless steel, as a material widely used in this sector, must comply with these regulations to ensure that it does not pose a risk to health.
UNE-EN ISO 1672 Standard
This European standard, titled “Food processing machinery: basic concepts and hygiene requirements”, establishes the conditions that machines used in the preparation and processing of food must meet. Among the most important requirements are:
Smooth and non-porous surfaces that facilitate cleaning.
Corrosion resistance to prevent contamination of food.
Hygienic design that minimizes the accumulation of residues.
FDA and EU Regulations
In the United States, the Food and Drug Administration (FDA) regulates materials in contact with food, including stainless steel. In the European Union, Regulation (EC) No 1935/2004 establishes that materials must be safe and not transfer harmful substances to food.
You might be interested in reading: Characteristics of food-grade stainless steel
Properties and advantages of stainless steel in the food industry
Stainless steel is the preferred material in the food industry due to its unique properties that make it ideal for meeting hygiene and durability standards.
Corrosion resistance
The stainless steel is highly resistant to corrosion thanks to its chromium content (at least 10.5%), which forms a passive protective layer on the surface of the material. This makes it ideal for humid environments and in contact with acidic or salty food.
Easy to clean
Its smooth and non-porous surface prevents the accumulation of residues and microorganisms, facilitating the cleaning and disinfection. This is crucial for maintaining hygiene standards in the food industry.
Durability and heat resistance
Stainless steel is a durable material that can withstand high temperatures without compromising its quality. This makes it suitable for cooking and sterilization processes.
Versatility
There are more than 50 different grades of stainless steel, each adapted to different applications in the food industry. The most common grades are 304 and 316, which offer specific properties for different needs.
Most commonly used types of stainless steel
304 Stainless Steel
The 304 stainless steel is the most commonly used grade in the food industry. It contains approximately 18% chromium and 8% nickel, which gives it excellent corrosion resistance and ease of cleaning. It is ideal for kitchen utensils, food processing, and storage equipment.
316 Stainless Steel
The 316 grade is similar to 304 but includes 2-3% molybdenum, which improves its corrosion resistance in more aggressive environments, such as those with high salinity or chemicals. It is commonly used in storage tanks and food processing equipment for acidic or salty foods.
Importance of choosing the right supplier
Choosing the right stainless steel supplier is crucial to ensuring quality and compliance with regulations.
If you are looking for high-quality stainless steel for your company, consider exploring the options we offer at Ulbrinox. With our experience and commitment to excellence, we can help you meet the most demanding standards of the food industry.
Get a quote today and receive personalized attention.
