Wuxi Guoyin Metal Material Co., Ltd.

The difference between ordinary stainless steel and food grade stainless steel

The main differences between ordinary stainless steel and food-grade stainless steel are composition, manufacturing process, corrosion resistance, application areas, etc. ‌

‌Different composition‌: ‌

Food-grade stainless steel‌: The main composition is 18/8 or 18/10 stainless steel, that is, the content of nickel and chromium reaches 18% and 8% or more than 10% respectively. This high content of nickel and chromium ensures its corrosion resistance and safety.

Ordinary stainless steel: The composition is different, usually containing a lower nickel ratio, such as 18/0 or 18/1 stainless steel, which has relatively low corrosion resistance and safety.

Different manufacturing processes:

Food-grade stainless steel: Usually adopts a fully automated production process to ensure the safety, hygiene and durability of the material, and is widely used in the food and pharmaceutical industries.

Ordinary stainless steel: It adopts a semi-automatic production process with a relatively simple process.

Different corrosion resistance:

Food-grade stainless steel: It has good corrosion resistance and is suitable for high hygiene and safety standards in food production environments, such as restaurants, food processing plants, etc.

Ordinary stainless steel: It has poor corrosion resistance and is suitable for some non-specific daily uses.

Different application areas:

Food-grade stainless steel: It is often used to make food production equipment, tableware, kitchen utensils, etc. to ensure that food will not be contaminated during the food production process.

Ordinary stainless steel: It is widely used in many fields such as industry, construction, furniture decoration, etc., and has relatively low requirements for heavy metal content and corrosion resistance.