Why are stainless-steel frames commonly required for food packaging machines?
• Stainless frames (304/316L) resist washdown and food acid/alkali, meeting FDA/CE hygiene design.
• Carbon steel rusts and flakes, contaminating food and causing downtime, failing HACCP.
• Stainless allows direct high-pressure washdown, cutting teardown cleaning and changeover time.
• For FAT, verify mill certificates, weld passivation, and surface Ra ≤ 0.8 μm.
• Use 316L in wet areas, 304 in dry zones; never downgrade to carbon steel to save cost.
• Carbon steel rusts and flakes, contaminating food and causing downtime, failing HACCP.
• Stainless allows direct high-pressure washdown, cutting teardown cleaning and changeover time.
• For FAT, verify mill certificates, weld passivation, and surface Ra ≤ 0.8 μm.
• Use 316L in wet areas, 304 in dry zones; never downgrade to carbon steel to save cost.