Food and beverage equipment selection balances corrosion resistance and hygiene:

1) Grade: 304 is common for general food contact (water, dairy, grain); 316L is preferred for acidic media, salt or chloride cleaning agents such as sodium hypochlorite. 2) Surface: contact surfaces often require Ra ≤0.8 μm depending on the standard; 2B/BA or polished finishes; welds must be smooth, free of heat tint and pickled/passivated. 3) Hygienic design: avoid dead legs, crevices and trapped liquid; provide drainage slope and drainability; food-grade seals. 4) Standards: reference EHEDG, 3-A sanitary standards and customer specifications. 5) Verification: cleaning validation (CIP) and passivation records.

Common mistakes:

• Assuming 316L cannot corrode — concentrated chloride cleaner residue still causes pitting. • Focusing on grade while ignoring welds and roughness — microbial retention often occurs at welds and rough surfaces. • Cleaning with carbon steel brushes/tools — introduces free iron contamination.

Purchasing advice: state grade, surface Ra, weld requirements, passivation and cleaning validation in the technical agreement.