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STAINLESS STEEL · MATERIALS

What Is Food Grade Stainless Steel?

Food grade stainless steel is stainless steel suitable for contact with food, most commonly grade 304 (18/8) and grade 316. Both are corrosion resistant, non-porous and easy to clean. "Food grade" is a description rather than a single standard: compliance comes from the food-contact regulations of your market.

01

The Short Answer

Stainless steel is the default material in food production because it does not absorb, taint or react with most foods and stands up to repeated cleaning. Grade 304 covers most kitchen, bakery and packaging equipment; grade 316 is chosen where salt, acids or chlorinated sanitisers would attack 304.

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    Grade 304 The most common food-contact stainless, for general processing and packaging.
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    Grade 316 For brines, marinades, dairy and daily chlorinated sanitising.
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    Surface finish A smooth, polished, crevice-free finish matters as much as the grade.
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    Regulation In Europe, food-contact materials fall under Regulation (EC) No 1935/2004; other markets have their own rules.
02

Food Grade Stainless in Food Plants

Equipment around the line, including HMIs and displays, is usually specified in 304 or 316 to the same hygienic design principles as the machinery. Our guide to hygienic design covers what else matters, and our guide to 304 vs 316 compares the grades.