Food equipment is predominantly made of 304; for dairy products, beer, and high-salt foods, 316L is recommended.

Hygienic design requirements: - Surface roughness Ra ≤0.8μm, with electropolishing to Ra ≤0.4μm where necessary. - Welds should be continuous and flush with the inner wall, avoiding crevices and dead corners; welds require pickling and passivation. - Avoid structures that are difficult to clean, such as threads and riveted joints. - Drainage slope and CIP cleaning interface design should be reasonable.

Compliance: Comply with GB 14881, EHEDG, or 3-A standards; for export, FDA/LFGB material certification is required.

Common problems: corrosion caused by unpassivated welds, surface scratches harboring soil, and incompatible gasket materials.