Food Grade Stainless Steel Sheet

Raw Material Selection:

The manufacturing process begins with selecting high-quality raw materials. These include:
Iron (Fe): The main debris of base metal.
Chromium (Cr): Usually, at least 10.5% of it is added to prevent corrosion.
Nickel (Ni): Normally included to increase toughness and flexibility characteristics.
Molybdenum (Mo): Frequently used for enhancing the pitting resistant ability and tensile property appropriately in such extreme environments.

Melting and Refining:
Electric Arc Furnace (EAF): The selected solid pieces are placed in the EAF and melted at about 1600ºC. This is an excellent procedure because the alloying elements can be added accurately, and the other contaminants can be reduced.

Casting:
Continuous Casting: Molten steel is cast into a continuous casting machine and a slab is produced, with the width aliases dimensions often being one to two meters and the thickness about twenty to fifty centimeters.

Hot Rolling:
Temperature: The slabs are then heated to about 1,000 degrees Celsius and reduced into flat sheets known as plates of about 646 mm in thickness using several rolling mills.

Cold Rolling:
The rolled plates might then be subjected to cold rolling to acquire accurate thickness and better surface texture.

Heat Treatment (Annealing):
Plates are first brought to a temperature of 1000 degrees Celsius and then cooled down, which eliminates stresses and improves mechanical strength.

Pickling:
A degreasing operation is carried out using chemicals such as acids to clean the oxide layers and contaminants from the surface, which aids in enhancing resistance to corrosion.

Inspection and Testing:
The final plates undergo the quality assurance process, including tensile testing, hardness testing, and testing for defects on the surface, to ensure that the required standards are attained.