It is the most popular material from which containers and utensils that come into contact with food are made. Stainless steel has good anti-corrosion properties, durability and low weight. However, it is worth considering that this material is not always resistant to aggressive environments; in this case, special food-grade formulations are used.

Of course, it is best to store food in a steel or glassware, since foam propylene, popular today, does not suit everyone necessary requirements. In addition, its service life is much shorter than that of products made of steel.

Many people are interested in how to distinguish food-grade stainless steel from material that is unsuitable for storing food? To answer this question, it is worth considering the advantages, features and classification of this metal.

Advantages of food grade stainless steel

If we talk about the advantages of food-grade stainless steel, it is worth highlighting:

• environmental safety of the material;
• ease of maintenance;
• resistance of the material to most chemicals;
• wear resistance;
• compliance with standards for the dissolution of heavy metals.

In addition, it has long been proven that instead of frying pans with a non-stick coating, it is much healthier to use utensils made from food-grade stainless steel. The best ones are made from the same material hobs and surfaces of refrigerators.

Which stainless steel is considered food grade?

Suitable for storing and preparing food - it is a highly alloyed metal containing 25% chromium. It is thanks to this chemical element alloys are famous for their anti-corrosion characteristics. In case of contact with aggressive environment a special layer is formed on the metal surface protective film. Thanks to this surface layer, the metal does not rust.

In addition, titanium, molybdenum, nickel and other chemical components are added to food-grade stainless steel, which further increase the anti-corrosion properties of the material.

GOST and stainless steel grades

If we talk about state standards, they do not stipulate the rules related to stainless steel. This is why experts find it difficult to answer which material is recommended for use in the food industry. In turn, the manufacturers of this stainless metal respond that, regardless of its brand, it is suitable for food products.

Do the standards really say nothing about food grade stainless steel? GOST 5632-72 is perhaps the closest normative document, which can be used when choosing the best alloy for household use. In that State standard it talks about brands and corrosion-resistant and Let's take a closer look at this classification.

08Х18Н10

Austenitic, corrosion-resistant stainless steel is produced under this brand. European equivalent - This material is not magnetic. It is used in all industrial and commercial sectors.

This material has a low price and good quality. It is often used in the food industry, but only on the condition that the metal does not come into contact with caustic soda or sulfamine solutions.

12Х18Н10Т

The European analogue of this brand is AISI 321. This heat-resistant steel is also not magnetic. Stainless steel of this brand is often used in the manufacture of elements of furnace fittings, heat exchangers and exhaust manifolds. The thing is that this steel is suitable for use at high temperatures from 600 to 800 degrees.

08Х13

The European analogue of this material is AISI 409. This steel is widely used in the production of kitchen utensils and cutlery. This food grade stainless steel is most often found in stores. The material gained such popularity due to its high degree of adhesion and ability to adapt to different operating conditions.

This dish can be safely heated or stored in the freezer.

20Х13-40Х13

Steel of this type belongs to the category of composite materials, so it is often used in the manufacture of household and industrial sinks, as well as for the production of utensils for hygienic or thermal processing of food. The European analogue of this brand is AISI 420. If the cookware bears one of these markings, then you can safely buy it for household use. This stainless steel does not rust, tolerates sudden changes in temperature, and is also a fairly plastic and wear-resistant material.

12Х13

In Europe, this material is produced with the AISI 410 marking. Steel of this type is more often used in the production of equipment for winemaking, food processing and alcohol production. In addition, this material is characterized by increased heat resistance in mildly aggressive environments.

08Х17

In Europe, this steel is produced under the brand name This stainless steel is indispensable if the food in the cookware is subjected to heat. This type has the highest strength. However, this material quickly deforms in a sulfur environment. At the same time, stainless steel does not rust and can withstand mechanical loads. It is recommended to buy frying pans from this material, since 08X17 is characterized by a high thermal conductivity coefficient.

All other materials are used in special conditions, their cost is much higher. However, not all stainless steel can be safely used for cooking and storing food. In order not to delve into how food-grade stainless steel differs from technical stainless steel, it is much easier to read a few useful recommendations. They will allow you to quickly determine whether a given material is suitable for food. This is useful to know for every consumer concerned about their health.

How to distinguish food grade stainless steel from technical grade?

To determine the composition of the anti-corrosion alloy, as well as the possibility of its use in everyday life, you can write down the brands that were listed above. If such markings are on the utensils, then they are suitable for preparing and storing food.

But sometimes it happens that in front of your eyes is a material of an unknown brand, and the seller insists that this alloy is absolutely environmentally friendly and cannot harm humans. In this case, it is enough to place the metal in a 2% vinegar solution and wait for the reaction. If the shade of the material has changed, it has become dark, then it is better not to use it. The constancy of color indicates that the stainless steel is indeed food grade. It can be used.

There is another method that consumers often use after reading information on how to identify food-grade stainless steel. They use a magnet for this. But it is worth understanding that this method is completely ineffective, since stainless steel can be magnetic or non-magnetic. Accordingly, using a magnet will not help in any way determine whether the material can be used for food.

To choose best metal, it is worth studying the information about the product and asking the seller for accompanying documents. Any utensils must be manufactured in accordance with certain standards and requirements. If there is no marking on the product, then it is better to refuse such a product. Otherwise, you can purchase low-quality utensils that are dangerous to human health.

Frying surfaces for restaurants and fast food, canteens and cafes are widely used today in Moscow as an alternative to kitchen frying pans.

Advantages of the frying surface

• The device heats up evenly, thanks to which vitamins and useful material, time spent on cooking is reduced and productivity increases.
• High level durability - the surface cannot be scratched by cutlery.
• The device has sides around the perimeter to prevent splashing of fat, as well as a gutter for draining liquid.
• The range of possible temperatures is from 50 to 300 degrees (set using the regulator), which allows you to fry a variety of foods, from tender shrimp to beef.
• The device is compact and easily fits even into a small kitchen space.
• There is an emergency voltage cut-off that is triggered at temperatures above 350 degrees and an indicator that shows cooks that the surface is turned on, which eliminates the occurrence of emergency situations.

Before buying a frying surface, you need to pay attention to the parameters specifications, cost and user reviews. All this information can be obtained on our website.

Features of choosing a frying surface

• Electrical and gas devices, which depends on the availability of energy, in the first case the connection is made to a regular 220-volt outlet, but for high-power devices a voltage of 380 volts is required. When choosing, remember that electric surfaces take a little longer to heat up than gas ones.
• Surface texture - smooth - for frying seafood and poultry, eggs and pancakes, corrugated - for cooking large pieces of meat; after frying, attractive dark stripes remain on them. The combined surface is divided into two zones (smooth and corrugated), for each of which separate temperatures are set.
• Material of manufacture. Glass-ceramic equipment is the most hygienic, but not shock-resistant; cast iron and carbon steel are not scratched and are easy to clean. Teflon coated surfaces require careful handling and special tools for turning the product.
• Surface area - depends on the quantity seats in the hall and the popularity of the establishment.
• Floor or tabletop equipment is the first for large enterprises, as it has high power, the second is mobile and is purchased for cafes or outdoor trade.