A clean surface is required before passivating stainless material. It is important to remove contaminants such as
machine lubricants and other oils, and general shop dirt. If not removed, contaminated areas may lead to corrosion
in the form of pitting, crevice or crack formation.
Selecting the right types of stainless steel for the application is important because the correct choice will help
prevent corrosion during long-term use, particularly for high acid and high salt (brine) or high temperature
environments. The stainless material, as well as the type of cleaning chemicals and cleaning temperatures which the
equipment will be exposed, is also an important consideration.
Repair of alteration of equipment may cause corrosion! Surfaces must be retreated after any repair of or any
alteration to the material; this action can leave particles of foreign material on the surface which will cause
Welding techniques impact the sanitary requirements and performance of stainless finishes. Superior welding and
finishing techniques are imperative to the quality of the stainless finish, the durability of the equipment for
long-term operation and the ability to uphold corrosive sanitation processes.
High-end finishes, like pickle passivation and electropolishing, can be applied to all food contact areas on food
processing equipment. Mechanical, electropolishing and 2B finishes can be specified for food contact surfaces, including tubs, agitators, augers, thermal screws and other food contact structures and components.
Thanks for taking our quiz! When it comes to stainless equipment finishes for meat blending and processing applications, Mepaco is an authoritative source for recommending stainless material and finishing that will perform best in specific applications.