WHICH FOOD GRADE STAINLESS STEEL MATERIAL IS BETTER?

It is very common to see “Stainless Steel Material” in our product description. Food grade stainless steel such as 304, 316 and 430 grade are mainly used to produce kitchen equipment because of their composition that makes them durable, heat resistant, corrosion free, and easy to sanitize. It’s important for kitchen equipment to possess those traits as they are often exposed to extremely high temperature, water, and chemicals while cleaning. These traits are even more crucial for the bustling food service industry.

 

However, food grade stainless steels all have their own unique specialty. For instance, 304 grade is the most widely used type and is typically used for kitchen appliances and equipment. The 304 grade stainless steel is composed of 18% chromium and 8% nickel. Chromium has the ability to resist corrosion especially at high temperatures. Same goes for nickel but with the addition of formability and weldability. Hence, kitchen equipment made from stainless steel with nickel composition has various designs because of those traits. If the product you’re searching for is stated to be made with a 304 grade stainless steel material, then fret not! 304 grade stainless steel will most definitely prove its way out for its high durability and longevity, alongside being very reasonable in price. It’s a complete advantage for kitchen users. However, even if the 304 grade is immune to most corrosives, it may still deteriorate over time if exposed to salt. Therefore, any operation that involves frequent, continuous exposure to salt would not be appropriate for grade 304 stainless steel.

 

Meanwhile, 316 grade stainless steel is the second most widely used type and is typically used for kitchen appliances and equipment. The 316 grade has less chromium in comparison to 304 grade with around 16% of level, however it has higher nickel levels, along with additional molybdenum that gives it resistance to chlorides and acids. Because of these greater resistances, you may use stronger cleansers and detergents on your stainless steel more frequently without worrying about damaging or changing its appearance. Though with such great qualities from the increased content of nickel and molybdenum, once considering the cost, you know the drill. It’s a lot more expensive in comparison to the 304 and 430 grade. But if you want a material that could resist strong corrosion then it’s a good choice to invest in.

 

On the other hand, the 430 grade is corrosion resistant but not as much as the 304 and 316 grade with prolonged exposure. But on the brighter side, it’s a lot cheaper in terms of cost because it does not contain nickel in its composition. If cost is a main factor in choosing a food grade stainless steel, then the 430 grade is the one for you! Besides that, the 430 grade stainless steel is known to be magnetic. So if you visit a kitchen equipment store, try bringing a refrigerator magnet to check if any of the materials are a 430 grade. For your information, pots and pans that have a bottom made out of 430 grade stainless steels are good to use for an induction cooker as it uses magnetic fields to generate heat.

 

Food grade stainless steel is a must to produce high quality kitchen equipment and foremost, to ensure safety in food processing and serving. As explained above, each food grade stainless steel has its own superiority point, and it’s up to the users to decide which one to go for depending on its main factor. Nonetheless, no matter how durable a food grade stainless steel could be, it’s still important to not take advantage of it and become careless with maintaining them. Instead, take good care of them to ensure their longevity.

 

Highlight Point:

Cost and Quality: 316 > 304 > 430

Magnetic: 430, Non Magnetic: 316, 304