Food stainless steel. Characteristics. Spheres of application
https://doi.org/10.21122/1683-6065-2025-2-83-91
Abstract
Specificity of food preparation provides a number of repeated sanitary and hygienic measures with the use of hot water, washing and disinfecting solutions of different pH, concentration, temperature and time of exposure, which can provoke the beginning of corrosion process on poor‑quality equipment, both on the external and internal surfaces of the equipment. The thermal operating temperature of cookware ranges from –15 °C (refrigerator) to +100 °C (up to +250 °C when used in an oven). All the above‑mentioned steel grades fully meet the corrosion resistance requirements for cookware. Tanks made of these steels cannot be subject to corrosion under any normal operating conditions specified by the manufacturer. The main criterion for the suitability of a particular stainless steel for food applications is its chemical inertness and the permissible amounts of migration of the chemical elements that make up the steel from the products into the modelling medium.
About the Authors
B. M. Nemenenok
Belarusian National Technical University
Belarus
Belarus
Minsk, Belarus, 65, Nezavisimosti ave.
A. R. Tsyganov
International Institute of Management and Entrepreneurship
Belarus
Belarus
Minsk, Belarus, 1/3, Slavinskogo str.
A. S. Panasyugin
Belarusian National Technical University
Belarus
Belarus
Minsk, Belarus, 65, Nezavisimosti ave.
I. A. Pankovets
BSW –Management Company of Holding “BMC”
Belarus
Belarus
Zhlobin, 37, Promyshlennaya str.
N. P. Masherova
Belarusian State Technological University
Belarus
Belarus
Minsk, Belarus, 13a, Sverdlova str.
N. D. Pavlovsky
Grodno State Medical University
Belarus
Belarus
Grodno, Belarus, 80, Gorky
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Review
For citations:
Nemenenok B.M., Tsyganov A.R., Panasyugin A.S., Pankovets I.A., Masherova N.P., Pavlovsky N.D. Food stainless steel. Characteristics. Spheres of application. Litiyo i Metallurgiya (FOUNDRY PRODUCTION AND METALLURGY). 2025;(2):83-91. (In Russ.) https://doi.org/10.21122/1683-6065-2025-2-83-91
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