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How to identify and select stainless steel kitchen equipment materials?

How to identify and select stainless steel kitchen equipment materials?

When building a canteen kitchen, hotel kitchen and other commercial kitchens, design is the first and very important step; secondly, the kitchen equipment has a greater impact on the kitchen. Stainless steel is resistant to weak corrosive media such as air, steam, and water. Acid, alkali, salt and other chemical corrosive media are the most commonly used materials for commercial kitchen equipment. But many friends have doubts when buying, how to buy stainless steel kitchenware? What should I pay attention to when using? 


When choosing, long-term durability is the primary consideration. At the same time, kitchen equipment is also related to food safety issues, so quality should be paid attention to.


First, choose a reliable brand of stainless steel commercial kitchen equipment. The main alloying element in stainless steel is Cr. Only when the Cr content reaches a certain value, the steel has corrosion resistance. Therefore, the general Cr content of stainless steel is at least 10.5%. Stainless steel also contains elements such as Ni, Ti, Mn, N, Nb, Mo, Si, and Cu. In the laboratory test process, unqualified stainless steel will have harmful elements precipitated, and the materials used in these stainless steels may come from recycled steel scrap. Therefore, we must carefully select reliable brands, and never believe in local or unlicensed goods.


Second, choose the right type of stainless steel kitchenware. Austenitic stainless steel is suitable for long-term food contact containers, while martensitic stainless steel is not suitable because it is not resistant to corrosion. Here is a simple way to distinguish between austenite and martensite-when choosing kitchen equipment, you can use a magnet to test the magnetism of stainless steel. If part or all of it is magnetic, it means that the pot is not austenitic stainless steel. Don't use it.


Third, stainless steel kitchenware is not corrosion-resistant under all conditions. In high-concentration salt water, stainless steel may also be corroded, lose its bright appearance, and present safety hazards. Therefore, the surface of stainless steel must be cleaned and scrubbed frequently to remove attachments and eliminate external factors that cause rust.


Food contact product safety certification is to assess and evaluate the source of the problem-the content of toxic and hazardous substances migrated from the process of contact between materials and food. Dongfang Heli kitchen equipment adopts high-quality stainless steel materials and advanced processing technology. Stainless steel pots, steamers, cleaning and disinfection equipment have passed the food contact product safety certification, and all indicators are in line with national standards.


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