How the abrasive, tool and technique help get your project to the finish line
Designing, fabricating, assembling, finishing, and cleaning equipment for food-grade applications, regardless of the alloy used, has a myriad of requirements that must be met every step of the way. The term food grade and its many variants refers to surfaces that have a sanitary finish—a finish that is safe for processing food products and can easily and reliably be cleaned and sanitized.
The grinding, sanding, and finishing of food-grade stainless steel must result in surfaces devoid of areas that encourage bacteria growth. The surfaces must be free of lines, grooves, pits, or divots. Additionally, the surfaces must withstand corrosion from the food being handled and the chemicals used to sanitize the equipment. Also note that stainless steel isn’t a single material; many stainless alloys are used in food-oriented applications.
The grinding, sanding, and finishing of food-grade stainless steel must result in surfaces devoid of areas that encourage bacteria growth. The surfaces must be free of lines, grooves, pits, or divots. Additionally, the surfaces must withstand corrosion from the food being handled and the chemicals used to sanitize the equipment. Also note that stainless steel isn’t a single material; many stainless alloys are used in food-oriented applications.
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