I. Common stainless steel types and characteristics

304 stainless steel (food grade)

Composition: 18% chromium, 8% nickel (18/8 stainless steel), low carbon.

Advantages:

Strong corrosion resistance, acid and alkali resistance, oxidation resistance;

Meets food contact safety standards (FDA approved);

Good toughness, easy to process, no rust in long-term use.

Cons: Higher cost.

Applicable Scenarios:

Parts in direct contact with ingredients (such as operating tables, sinks, pots and pans);

High temperature and high humidity environment (e.g. steam cabinet, sterilizer liner).

430 stainless steel (industrial grade)

Composition: 16%~18% chromium, nickel free.

Advantages:

Low cost, with certain anti-rust ability;

Stronger magnetism, suitable for parts with magnetic suction function.

Disadvantages:

Poor corrosion resistance, easy to rust with long-term contact with water or acid and alkali;

Lower hardness, easy to scratch.

Applicable Scenario:

Non-core components (such as cabinet shells, decorative panels) in dry environments;

Cost-sensitive kitchenware.

201 stainless steel (low-end alternative)

Composition: 16%~18% chromium, 3.5%~5.5% nickel (containing manganese to replace some of the nickel).

Advantages: low price, appearance close to 304.

Disadvantages:

Poor corrosion resistance, easy to rust (especially in humid or chlorine environment);

High manganese content, long-term contact with food may be a safety hazard.

Applicable scene:

Low-end kitchenware or temporary use equipment;

Structural parts in non-food contact areas (e.g. brackets, frames).

316 stainless steel (high-end corrosion resistance)

Composition: 16%~18% chromium, 10%~14% nickel, with 2%~3% molybdenum added.

Advantages:

Extremely corrosion resistant (especially resistant to chloride ion corrosion);

Suitable for harsh environments (e.g. coastal, frequent use of chemical cleaners).

Disadvantages: extremely high cost.

Scenario:

High-end commercial kitchen equipment (e.g. seawater treatment equipment, laboratory cookware);

Medical or special industrial environment.

Commercial kitchen equipment

II. Other factors affecting performance

Thickness (unit: mm)

Countertops, sinks and other load-bearing parts need to be ≥ 1.2mm, thin material is easy to deform;

Low-end products may use the following 0.8mm plate, short life.

Surface treatment process

Brushed: anti-scratch, easy to clean;

Mirror polishing: beautiful, but easy to leave fingerprints;

Sandblasting: increase friction, suitable for handle and other parts.

Welding process

High-quality products use argon arc welding, weld seam flat, corrosion-resistant;

Poor quality products spot welding or ordinary welding, easy to crack and rust.

Commercial kitchen equipment

Ⅲ, the purchase of recommendations

According to the use of selected materials:

Food contact area (such as cutting table, pots and pans) must choose 304 or 316;

Dry structural parts can choose 430 or 201 (need regular maintenance).

Identify the authenticity of the material:

Check the product label (e.g. “SUS304”);

Magnetic test: 304 micro-magnetism (may be magnetic after cold processing), 430 strong magnetism;

Chemical reagent test (such as manganese content test solution to distinguish 201 and 304).

Avoid the low price trap:

Below the market price of “304” kitchenware may be 201 counterfeit;

Requirements for material testing report (GB/T 3280 standard).

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