OUTOKUMPU’S CORROSION KNOWLEDGE GUIDE

Stainless steel
in household
appliance and
food contact
applications
Stainless steel is the preferred material not only As many environments in food contact applications are not very aggressive, the
final material selection is often dictated not only by corrosion properties but also on
for cutlery and tableware but also in the food availability, formability, hardness, machinability, polishability or joining properties.
processing industry mostly because of
its hygienic surface properties. The high chromium,
molybdenum and nitrogen content of stainless
steel is also beneficial in food contact applications.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS outokumpu.com
 Contents
Steels commonly used in food contact................... 3
Metal release from stainless steel......................... 4
Regulations.....................................................................................5
Household appliances........................................... 5
Commonly used stainless steels...................................................5
Commercial kitchens and catering......................... 6
Commonly used stainless steels...................................................6
Design issues.................................................................................6
Cooking vessels, utensils and cutlery..................... 7
The corrosivity of soup...................................................................7
Commonly used materials.............................................................8
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Food processing and production............................ 9
Stainless steel in dairies................................................................9
Beverage Industry........................................................................10
Sugar Production......................................................................... 11
Food products needing special attention................................... 11
Process design and maintenance.............................................. 11
Cleaning and disinfection.................................... 13
Chemical cleaning....................................................................... 13
Mechanical cleaning................................................................... 15
Rinsing......................................................................................... 15
Draining and drying..................................................................... 16
Disinfection................................................................................. 16
Environment, health and safety...................................................17
Conclusions........................................................ 18
2
 Steels commonly used
in food contact
Martensitic stainless steels with around 13% chromium
are widely used for the blades of high quality knives and
in other applications where good wear and acceptable
corrosion resistance is needed.
The ferritic steels Moda 430/4016 and Core 441/4509
are widely used. In cases where the corrosion resistance of
Core 441/4509 is at its limits then Core 4622 and Supra
444/4521 may be ferritic alternatives. An advantage of
ferritic stainless steels compared to the classic austenitic
steels is their high resistance to chloride induced stress
corrosion cracking.
The ferritic Moda 410L/4003 and Moda S42035/4589
are also used in contact with food, especially in cases
where abrasion resistance is more important than
corrosion resistance.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Among the austenitic steels, Core 304L/4307 is the most
common followed by Supra 316L/4404 where the Mo
addition improves the corrosion resistance.
In very aggressive food contact applications, where high
corrosion resistance is needed, the high performance
austenitic steels such as Ultra 904L and Ultra 254 SMO
and the duplex steels such as Forta DX 2205 and Forta
SDX 2507 are the best solutions. These steels have high
resistance to pitting and crevice corrosion as well as to
stress corrosion cracking. When wear resistance is also
important, duplex stainless steels should be considered.
3
 Metal release from
stainless steel
The high demands for hygiene, and consequently also
corrosion resistance, for household goods, kitchenware,
catering equipment and process equipment used in food
processing makes stainless steel the obvious choice.

Providing that a suitable stainless steel is selected, studies

on the migration of chromium and nickel from ferritic,
austenitic and duplex stainless steels used in cooking
vessels have shown that leaching of these components
into the daily diet is negligible compared with the natural
amount of these elements in foodstuffs. During the first
cooking cycles slightly higher amounts of chromium and
nickel can be measured, but these are still below the level
of a normal daily uptake. As the amount of these elements
is at such low levels, no health concerns about these
findings have been raised. Boiling some drinking water in
new stainless steel pots before their first use will reduce
this minor effect even further, and normal cleaning or even
brushing with abrasives will not cause enhanced leaching
during later use.

Fig. 1. Interior of a catering kitchen. Stainless steel is used nearly everywhere due to its robustness
and good corrosion resistance.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS 4

 Regulations
There are no universal composition limits for stainless
steels to be used in food contact applications. There are,
however, legislative requirements in several countries.
There are also standards for certain types of applications
made from stainless steels. These standards are
applicable worldwide or sometimes only in certain
countries or regions. For instance, the composition limits
for stainless steel for table cutlery are set by the standard
EN ISO 8442-2.
Household appliances
Examples of household appliances where stainless steel is
commonly used are the inside of dishwashers and washing
machines, tumbler drums, kitchen sinks, small kitchen
machines,ovens, cookers, cooker hoods, refrigerators,
freezers etc.
Kitchen equipment may become temporarily in contact
with aggressive foodstuffs but will be cleaned and dried
shortly afterwards. As long as the time of contact with food
products is relatively short, and cleaning is done with mild
detergents and clean tap water, the risk of corrosion attack
on the stainless steel is very low.
Commonly used stainless steels
The traditional material used for most household
appliances is the austenitic Core 304L/4307. More
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
recently ferritic stainless steels such as Moda 430/4016
and Core 441/4509 have been used. Manganese alloyed
austenitic stainless steels such as Core 201/4372 may
also be used in some applications. The ferritic Core
441/4509 is often used for gas burners and cookers
due to its improved resistance to high temperature
oxidation. When it is possible that dirt or food products
may accumulate on the stainless steel surface and stay
there for longer periods, such as on the bottom plate
of dishwashers or in kitchen sinks, the austenitic Core
304L/4307 is often the best choice.
Most household appliances are installed inside heated
buildings where the inside atmosphere is harmless from a
corrosion point of view. However, some equipment is used
outside, such as grills and terrace kitchens.
As these appliances are usually constructed from the same
materials as equipment for inside use, they might show
staining and even pitting corrosion when they are used
outside, especially when used close to the seaside.
In order to avoid damage it is important to regularly clean
the stainless steel surfaces and to cover the equipment
carefully when not in use.
For cooking equipment designed to be used on ships
and boats, it is recommended to choose more corrosion
resistant steels such as Supra 316L/4404.
5
 Commercial kitchens
and catering
The corrosion conditions in commercial kitchens differ from
household environments in some respects, as they are
normally used more intensively. Due to the higher hygiene
demands, the cleaning regime is normally more strict
than private households, and more aggressive cleaning
chemicals are often used.
While wood, stone or melamine coated surfaces are found
in household kitchens, commercial kitchens are mainly
constructed of inert materials such as glass, tiles and, of
course, stainless steel. Stainless steel is widely used
because it is a hygienic, very robust material, which is
easy-to-clean and maintain.
High corrosion resistance against food products and
cleaning agents is essential. Light scratches to a stainless
steel surface do not reduce its service life as the damaged
passive film will restore itself instantly and the material will
regain its corrosion resistance.
Commonly used stainless steels
The traditionally used material for equipment in commercial
kitchens such as countertops, sinks, cabinets and
shelves is Core 304L/4307. Ferritic steels such as Moda
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
430/4016 and Core 441/4509 are also used. This
stabilized ferritic steel is especially suited for cookers
and burners. For other heated devices such as the inside
surface of steamers or hot water baths, a molybdenum
alloyed steel such as Supra 316L/4404 is often necessary
as the risk for pitting and crevice corrosion is higher at
elevated temperatures.
Design issues
When constructing a commercial kitchen using stainless
steel, it is good practice to try to eliminate the corrosion
risks by careful design. Crevices where dirt may accumulate
and which are difficult to clean must be avoided. This
both reduces the risk of crevice corrosion and facilitates
cleaning, which is essential for good hygienic conditions.
Similarly, smooth surface finishes improve the corrosion
resistance of stainless steels and makes cleaning easier.
When it is anticipated that food or salty water may splash
onto warm or even hot stainless steel surfaces, it is good
practice to use higher alloyed molybdenum containing
steels. Weld seams should be cleaned and pickled
whenever possible as weld oxide and heat tint are often the
cause of corrosion staining and may pose a hygiene risk.
6
 Cooking vessels,
utensils and cutlery
Cooking vessels such as pots, pans and bowls as well as
cutlery are usually in direct contact with foodstuffs either
in household or in professional kitchens. Most foodstuffs
contain chloride ions, often added by table salt that is
used as a spice or for food conservation.
These chloride ions are the main corrosion threat as they
may cause pitting and crevice corrosion. The corrosive
effect of chlorides is increased by a lower pH value in some
foods caused typically by the addition of organic acids such
as acetic or citric acid. The organic acids themselves are
usually harmless to the stainless steel in the concentration
and temperature range that is used in food preparation and
processing so uniform corrosion is normally not a problem
for pots, pans and cutlery.
The corrosivity of soup
The salt (NaCl) content in soup is typically in the range of
1–1.5 %. This corresponds to a chloride content of
6,000–9,000 ppm of chlorides which is about half of the
chloride content found in seawater. Corrosion knowledge
derived from water exposure suggests that the super-
austenitic Ultra 254 SMO is needed to enable pots and
pans to withstand the aggressive conditions during cooking
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
of soup at temperatures up to 100 °C. However, practice
over many decades has shown that classic austenitic and
ferritic steels work perfectly well. Pitting corrosion is rarely
observed and there are two major reasons for this.
Firstly, the composition of food differs from the composition
of water. Besides chloride, food contains a variety of
organic and inorganic substances in high concentrations,
of which some have an inhibiting influence on chloride-
induced pitting and crevice corrosion. Compounds such
as amines, nitrates and natural pH buffers are possible
candidates.
The second reason is related to the short cooking times,
which are often limited to less than an hour or so. Even if
an attack initiates, the exposure time is too short for the
attack to propagate.
Considering this, long exposure times, such as in dirty
kitchen utensils and cutlery that are kept for long time in a
dishwasher without prior rinsing, or storing of cooked food
in stainless steel pots or bowls, may result in a higher risk
for pitting and crevice corrosion.
7
 Commonly used materials
High quality blades for table knives and professional
kitchen knives, circular knives, food processor cutting
devices and kitchen utensils where sharp edges are
needed or a hard material is a functional advantage
are traditionally made of martensitic stainless steel. For
applications demanding higher corrosion resistance than
standard martensitic steels, molybdenum alloyed steels
such as Dura 4110 and Dura 4116 are available.

Table cutlery is often made of ferritic or austenitic classic

steels such as Moda 430/4016 or Core 304L/4307.
Ferritic stainless steels with higher chromium content such
as Core 441/4509 are also often used. A smooth surface
finish is an important factor for the corrosion resistance
and hygienic properties of table cutlery.

For pots and pans, classic ferritic and austenitic stainless

steels, such as Core 441/4509 and Core 304L/4307,
usually provide sufficient corrosion resistance. Manganese
alloyed steels such as Core 201/4372 are also sometimes
used. For pots and pans for use with induction stoves, it is
important that the bottom of the vessel is ferromagnetic,
otherwise the pot or pan will not work. For this reason,
Moda 430/4016 is often selected for the bottom plate
even if the rest is made from austenitic stainless steel. The
corrosion resistance of Moda 430/4016 is sufficient as the
bottom plate is rarely wet or in direct contact with moist
food products.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS 8


Food processing
and production
Stainless steel has been a preferred material in food
processing and food production for many decades due to
its high corrosion resistance and good hygienic properties.
The corrosion conditions differ from the conditions in
household applications and commercial kitchens.
The highly automated machinery often runs continuously,
interrupted only by regular batch changes and cleaning
cycles using somewhat aggressive chemicals. The
temperature may in some processes exceed 100 °C,
such as during Ultra-High-Temperature (UHT) sterilization
treatment of milk. Furthermore, the concentration of
the foodstuffs may be higher than commonly used in
households or commercial kitchens. A classic example is fruit
juice that is often produced from concentrates. This means
that also the concentrations of organic acids and salt can
be much higher than in the final consumer product.
Stainless steel in dairies
The hygiene demands of dairies are very high as raw
animal milk is processed to create a variety of consumer
products such as pasteurized and homogenized milk
with different fat content, creams, yogurts, cheeses etc.
Consequently, stainless steel has become the dominating
material. The main steels used are Core 304L/4307 and
Supra 316L/4404.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Where higher process temperatures are used, for instance
in heat exchangers, Supra 316L/4404 is often specified.
In rare cases where stress corrosion cracking is a risk,
such as in heated tanks, the ferritic Supra 444/4521 or
the duplex Forta LDX 2101 and Forta DX 2304 steels are
suitable alternatives.
Cleaning cycles in the dairy industry are often based on
automated Cleaning-In-Place (CIP) systems and contribute
to the long service life of the stainless steel machinery. A
typical cleaning procedure consists of rinsing with water,
cleaning with hot diluted alkaline sodium hydroxide solution,
followed again by rinsing, disinfection using warm diluted
nitric acid and final rinsing. Mild detergents may also be
added. These chemicals do not usually cause corrosion to
classic austenitic stainless steels.
But It is important that the make-up water for these
solutions has at least drinking water quality that ensures
low chloride content, preferably below 100 ppm. Another
possible cause of problems in dairies is related to the use
of sodium hydroxide. Hot concentrated sodium hydroxide
solutions, usually over 30%, and temperatures exceeding
80 °C, may cause black metal oxide deposits, which does
not affect the corrosion properties of the steel grade.
Some processes in dairies involve the use of table salt
(NaCl) in high concentrations. The chloride ions in brines
can cause pitting and crevice corrosion. Even if the process
temperature is low, steels such as Supra 316L/4404 may
not be sufficiently corrosion-resistant.
9
 Beverage Industry
Stainless steel is the dominant material within the
beverage industry for hygiene, ease of cleaning and
corrosion resistance. Optimal surface conditions are also of
great importance.
Although soft drinks may have rather low pH, down to 2.5,
and may contain chlorides, classic stainless steels such as
Core 304L/4307 are suitable. Also, in a brewery, beer, wort
and mashed grain are generally not aggressive to Core
304L/4307, even though the process vessels and pipe
systems operate from low temperatures up to the boiling
point. Normally, the brewing water has sufficiently low
chloride levels for Core 304L/4307, and only in rare cases
must higher alloyed steels such as Supra 316L/4404 be
used.
In sections under tensile stress and with temperatures
above 60 °C, the risk for chloride-induced stress corrosion
cracking is increased. In particular the classic austenitic
stainless steels may become affected.
The attack often starts from the outside, when the
insulation material gets wet and chlorides can accumulate
on the stainless steel surface by evaporation of the water.
Here the use of the ferritic Supra 444/4521 or the duplex
Forta LDX 2101 and Forta DX 2304 steels may be more
appropriate.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
In applications where hard surfaces are an advantage, such
as conveyer belts in bottling or canning devices, stainless
steels such as the ferritic 1.4568 may be used.
Beer kegs are often made of austenitic Core 304L/4307.
Core 301LN/4318 has sufficient corrosion resistant to be
used for the neck and bottom supports.
For larger storage tanks and vessels, alternative steels with
improved mechanical properties such as Forta LDX 2101,
Core 301LN/4318 or Supra 316plus, are often used.
Stainless steels have also found their way into wine cellars
all around the world. It is widely used in champagne and
wine production. When deposits such as potassium tartrate
form, a very smooth finish can reduce the risk of corrosion
by improving cleanability. Much of the equipment for wine
production can be made from austenitic Core 304L/4307.
Alternative materials include the duplex Forta LDX 2101.
The organic acids in wine such as tartaric acid are not
aggressive to stainless steels in the concentration range
typically found in wines.
When SO2 is used as a preservative for wine, a higher
alloyed steel such as Supra 316L/4404 is necessary
to avoid corrosion. The reason is that SO2 easily forms
sulfurous acid in contact with moisture and the risk of
corrosion in the liquid-gas interface increases.
10
 Sugar Production
The production of sugar places special demands on
stainless steels. Abrasion by hard particles in sugar cane
and sugar beet, in combination with high temperatures
and high chloride levels, are challenging conditions. When
sugar is produced from sugar beet, one source of higher
chloride levels is related to the soil in which the sugar beet
is grown.
Historically, sugar factories were mainly constructed from
carbon steel, which degraded heavily during production due
to corrosion and wear. In order to increase productivity,
sugar plant owners began to replace carbon steel with
stainless steel. Lower alloyed stainless steels such as the
ferritic Moda 410L/4003 are often sufficient for the first
process stages in sugar production, such as raw material
handling and for parts where wear is a problem. Steels
such as the ferritic Core 441/4509 and the austenitic Core
304L/4307 can be used in many of the other applications
in the sugar mill.
For process steps that operate at higher temperatures it
may be necessary to consider higher alloyed steels such
as ferritic Supra 444/4521, with high resistance to stress
corrosion cracking, or austenitic Supra 316L/4404.
At some stages in sugar production, highly concentrated
molasses and syrup solutions may contain high levels of
chloride. This means that even higher alloyed stainless
steels must be used.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Food products needing special attention
Foodstuffs that contain high amounts of chlorides and have
a low pH, often caused by the presence of organic acids
such as acetic acid, needs special attention regarding
corrosion.
Examples of such foods are mustard, mayonnaise, ketchup,
soya sauce, pickle, brawn and jellies. The commonly
used Core 304L/4307 is in most cases not corrosion-
resistant enough and higher alloyed steels such as Supra
316L/4404 or duplex Forta DX 2205 are needed.
Process design and maintenance
It is good practice to consider possible corrosion problems
during the design stage. In the case of vessels, piping
and machinery for food production, high hygiene demands
usually lead to fabrications that are effective in reducing
the risk for corrosion. Crevices and dead zones should
be avoided wherever possible. It should be possible to
drain vessels completely. When abrasive conditions are
anticipated, martensitic stainless steel may be considered
unless there is also a demand for corrosion resistance
when duplex steels are the best alternative.
For hygiene reasons, smooth surfaces are often specified
for process equipment. Smooth finishes also reduce the
corrosion risk as dirt and residues are less likely to build
up and stick to a smooth surface. It is good practice that
the direction of grinding and polishing is orientated in a way
that facilitates rinsing.
11
 Stainless steel equipment for food processing often
contains gaskets or other components that can absorb
cleaning liquids. When these liquids dry, harmful
concentrations can arise, that can result in corrosion
attack. It is therefore necessary that the equipment is
disassembled occasionally for thorough cleaning and
checking for possible damage.

It is also important to protect the insulation on insulated

stainless steel vessels and piping from getting wet, as
damp insulation can lead to stress corrosion cracking. This
should also be kept in mind when rinsing equipment after
cleaning.

When process equipment is welded during installation or

for repair, it is very important that the welding oxide formed
during welding is removed, preferably by pickling. Residual
oxides drastically decrease the resistance to localized
corrosion and it also increase the risk of adherence of
bacteria.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS 12

 Cleaning and disinfection
Improper cleaning can affect not only the process
conditions and product quality, they may also lead to
damage to the construction materials of the equipment in
a food-processing plant. Residual deposits contaminate
food and can lead to corrosion. Furthermore, using too
aggressive cleaning agents and/or insufficient rinsing after
cleaning operations are common reasons for corrosion
problems. The cleaning method and frequency must be
determined from case to case with regard to the nature
of the residues, hygienic requirements, available time etc.
Today, Cleaning-In-Place (CIP) procedures are often used to
clean process vessels fast and effectively when changing
batches. It is generally important to have an adequate
process for the construction material used, including steps
for thorough rinsing.
Bowls, vessels and piping can often be flushed clean
with cold water, hot water or steam. Whenever possible,
appropriate chemical cleaning methods should be preferred
over mechanical polishing and scrubbing. Scrubbing in
particular has the potential to cause roughing of the
surface that might harm the hygienic properties of the
stainless steel surface. If deposits can accumulate at the
scrubbed areas, the risk for corrosion may also increase.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Chemical cleaning
Stainless steels are compatible with a variety of chemicals
that can be used for cleaning purposes. Commercial
cleaners for special purposes are available. The dosing and
application instructions should be followed strictly. Careful
rinsing with clean water after the use of cleaning agents is
essential to avoid uncontrolled corrosion and contamination
of the food production equipment.
Detergents and soaps
Chloride-free mild detergents and soaps are compatible
with stainless steels and enhance the cleaning effect
of cold and hot water especially for oil and fat residues.
Solutions of detergents can be applied cold or warm
by hand, using soft clothes and plastic brushes that do
not scratch the stainless steel surface. Detergents are
commonly used to clean dishes and kitchen utensils.
Alkaline solutions
Commonly used solutions containing diluted sodium
hydroxide, ammonia or soda are not harmful to stainless
steel. They are normally applied for removing oils, fats and
greases.
13
 Organic solvents
Acetone, benzene, mineral spirits, ether, alcohol etc.
are examples of organic solvents that can be used to
remove grease or other non-water-soluble substances
from stainless steel surfaces. A final rinse with water is
often not necessary after using organic solvents, as they
often evaporate easily. Limonene (C10H16) is known to be
useful for removing stickers and glue from stainless steel
surfaces.
Chlorinated organic solvents such as trichloroethane should
be avoided, and only be used with special precautions, as
they may partly hydrolyze in contact with water forming
chloride ions or even hydrochloric acid, which are a
common cause for pitting and
crevice corrosion.
Acetic acid and citric acid
These two organic acids are compatible with stainless
steel. They are effective for the removal of lime deposits.
A 10% acetic acid solution easily removes limestone
deposits such as in household water cookers. Citric acid
solutions are an odorless alternative and are often the
active component in cleaners for coffee machines which
usually contain small stainless steel heating tubes. Short
contact times and sufficient rinsing after cleaning are
always recommended.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Nitric acid
Stainless steel possesses very good resistance to nitric
acid, even at high temperatures or in high concentrations.
Plain carbon steel is, however, rapidly attacked. Washing
with diluted nitric acid is, therefore, an effective mean for
removing impurities containing iron. Attention should be
paid to the fact that nitric acid may attack other metals
such as brass, bronze, copper, nickel etc.
Sulfuric acid
Certain cleaning agents contain sulfuric acid as the active
component for dissolving deposits. At room temperature,
stainless steels are not attacked by either very dilute or
very strongly concentrated solutions of sulfuric acid, but
they may become heavily attacked at concentrations
between 5% and 90%. However, the simultaneous presence
of oxidizing agents, such as nitric acid or chloride free
metal salts, reduces the risk of such attack. Alternatively,
sulfonic acids can be considered.
Phosphoric acid
Phosphoric acid may be used alone, or in combination
with sulphonic acid and detergents, as an effective acidic
cleaning agent for stainless steels. It is very important to
use a sufficiently clean acid as the contamination that is
found in wet process acids may cause corrosion to many
stainless steels. The contact time should be kept as short
as possible, followed by careful rinsing with fresh water.
14
 Hydrochloric acid
All cleaning agents containing hydrochloric acid can cause
severe corrosion on stainless steels and should therefore
be avoided. If special reasons necessitate the use of
hydrochloric acid on a certain type of deposit, inhibitors
can be added to reduce the corrosion risk. Nevertheless, a
short treatment time should always be the aim, followed by
thorough flushing with water. It is better to try other acidic
cleaners first.
Mechanical cleaning
Mechanical cleaning must be used with great care as it
might roughen the steel surface, which can later lead to
enhanced accumulation of dirt and built-up deposits on
the stainless steel surface. When a ground or a brushed
surface is cleaned, the direction of cleaning should follow
the ground surface pattern to avoid visible scratches.
Scouring powder
Commercial chloride-free scouring powders, perhaps in
combination with detergents, may be used to remove
deposits from stainless steel. The powder should contain
small and soft particles to avoid scratching the surface.
However, indiscriminate use of polishing compounds
intended for other metals should be avoided, since they
may contain substances that are severely corrosive
to stainless steel. Soda (sodium carbonate) and borax
(sodium tetraborate) or sodium perborates are excellent
cleaning agents.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
If a light polishing effect is also desired, a paste of
magnesium oxide or finely-crushed pumice in water can be
used.
Residual traces of benzene, mineral spirits etc. can be
absorbed by rubbing with chalk dust. Chalk can also be
recommended for removing fingerprints and other grease
marks from polished stainless surfaces. Water used for
rinsing should be clean and have a low chloride content.
Mechanical scrubbing
Hard and tightly-adhering deposits can be rubbed off with
stainless steel wool, Scotch Brite™ sponges (may give
scratches) or emery cloth dipped in mineral spirits. All
cleaning materials containing iron must be avoided, since
they can give rise to extraneous rust. Steel wool must be
of a stainless steel and emery cloth may not contain any
iron particles. Otherwise, the cleaning operation must be
followed by an acid rinse, preferably with dilute
nitric acid or phosphoric acid of suitable strength (~10%).
Rinsing
Cleaning with a cleaning agent should be followed by
thorough rinsing. Water is usually adequate, but in cases
where acids have been used it may sometimes be
necessary to neutralize the equipment with a neutralizing
solution such as soda or dilute sodium hydroxide solution
before final rinsing. When acids or alkalis have been used
for cleaning, the success of the rinsing process can be
controlled by measurement of the pH value of the
rinsing water.
15
 Draining and drying
It is important to empty and dry tanks and piping after
cleaning and water rinsing so that the water cannot
evaporate and leave residual chlorides or acids on the
stainless surface as this may cause corrosion or process
contamination.
Disinfection
From time to time, it is necessary to disinfect process
equipment used in food production. As aggressive
chemicals are often involved, it is important to perform
such operations carefully and select disinfectants that are
compatible with the construction materials used.
Hypochlorite, chloramine and chlorine
Chemical disinfectants are often more corrosive than
common cleaning agents. Hypochlorite, chloramine and
other disinfectants containing chlorine can often cause
pitting. The attack usually occurs in contact with a steam
phase or at the gas-liquid-interface.
ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS
Sodium or potassium hypochlorite are common ingredients
in commercial sterilizing agents. They can be used on
stainless steel apparatus at room temperature, provided
that the treatment is done quickly and is followed by
thorough rinsing with fresh water. At higher temperatures
and/or higher concentrations, these materials should
not be allowed to come into contact with stainless steel.
Nor should hypochlorite be used for disinfection of plate-
type pasteurizers. Experience has shown that the heat
accumulated in the framework is sufficient to cause pitting,
even if the plates have been cooled prior to treatment.
Quaternary ammonium salts
Quaternary ammonium salts often contain chloride or
sometimes also bromide ions, and solutions containing
these salts may be corrosive to stainless steels and can
cause pitting and crevice corrosion. They are, however, less
aggressive than hypochlorite, which also has an oxidative
effect. As always, cleaning should be followed by thoroughly
rinsing with fresh water.
16
 Iodine compounds
Iodine compounds can also be used for the disinfection of
stainless steel. They are, however, not widely used in the
food-processing industry as they can give rise to off-tastes
for example in contact with plastics.

Nitric acid
The cheapest and most effective disinfectant for stainless
steel equipment is nitric acid. A strongly bactericidal
effect is obtained at even weak concentrations. Nitric
acid is used exclusively as disinfectant for pasteurizing
units and process equipment in many dairies. The usual
concentration is about 1%.

Environment, health and safety

Thorough attention must be paid to the fact that several
cleaning agents may be detrimental to health and
environment. The instructions provided by the manufacturer
of the cleaning agent should be strictly followed. When
handling cleaning agents such as organic solvents, acids
and alkalis, it is necessary to use suitable personal
protective equipment such as safety goggles and protective
gloves. Disposal of used cleaning agents must be done
according to environmental regulations and laws.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS 17

 Conclusions
Requirements for corrosion resistance, hygiene and High alloyed duplex steels or high performance austenitic
cleaning properties make stainless steel the preferred stainless steel may then be the best solution to avoid
material in food contact applications. For knife blades corrosion problems. When chloride induced stress corrosion
and cutlery, martensitic stainless steels have a long cracking becomes a risk, ferritic or duplex steels are often
track record of successful use. In household goods and a suitable choice. They are also a good choice when wear
catering equipment ferritic and classic austenitic stainless and erosion resistance are needed and when martensitic
steels are often used. The classic austenitic stainless steels cannot be used.
steels rarely suffer from corrosion in applications within
the food-processing industry but higher alloyed steels are It is good advice to consult experts on the corrosion of
sometimes needed in food production processes. stainless steels at the planning or design stage of a plant
or of a new process as soon as it is known that chloride
In some cases, appreciably higher chloride contents than containing or other corrosive media are to be handled in
might be expected can be tolerated. This is probably due to the process equipment.
the fact that many food-products contain natural inhibiting
compounds. Many of the processes in food preparation
and production are also batch processes, with short
exposure times, followed by thorough cleaning. However,
as soon as high amounts of chlorides are present in food
products, special care must be taken when selecting
a suitable stainless steel in order to avoid corrosion
For more details about stainless steel
problems. For the same reason, care must be taken when
choosing cleaning agents and disinfectants.
and corrosion please request a copy
outokumpu.com
of Outokumpu’s Corrosion Handbook.

ARTICLE: STAINLESS STEEL IN HOUSEHOLD APPLIANCE AND FOOD CONTACT APPLICATIONS 18

Working towards

APPLIANCE AND FOOD CONTACT APPLICATIONS

ARTICLE: STAINLESS STEEL IN HOUSEHOLD
a world that
lasts forever
We work with our customers and partners to create
long lasting solutions for the tools of modern life
and the world’s most critical problems: clean energy,
clean water, and efficient infrastructure. Because we
believe in a world that lasts forever.

Information given in this document may be subject to alterations without notice. Care has been taken to
ensure that the contents of this publication are accurate but Outokumpu and its affiliated companies do
not accept responsibility for errors or for information which is found to be misleading. Suggestions for
or descriptions of the end use or application of products or methods of working are for information only
and Outokumpu and its affiliated companies accept no liability in respect thereof. Before using products
supplied or manufactured by the company the customer should satisfy himself of their suitability.

MODA, CORE, SUPRA, FORTA, ULTRA, DURA, THERMA and DECO are trademarks of Outokumpu Oyj.

PRODEC, EDX, FDX, FDX 25, FDX 27, LDX, 253 MA, 254 SMO, 654 SMO, LDX 2101, LDX 2404 are registered
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