Application Case: Key Design Points for Hygienic-Grade Stainless Steel in Food Equipment

CASE

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食品 · 应用案例 · 卫生级 · 焊缝

304/316L selection, surface roughness, welds, and cleaning (CIP) design requirements.

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.

本文由 SteelWe 编辑与行业专家整理，内容仅供行业交流参考，不构成交易或投资建议。引用请注明来源。

Application Case: Key Design Points for Hygienic-Grade Stainless Steel in Food Equipment

304/316L selection, surface roughness, welds, and cleaning (CIP) design requirements.

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.

本文由 SteelWe 编辑与行业专家整理，内容仅供行业交流参考，不构成交易或投资建议。引用请注明来源。