Although there are many food-grade stainless steels, 304 is only the minimum standard. In oxidation resistance and corrosion resistance, 3 16 is much better than 304 in hardness. Using 304 stainless steel to hold food containing acidic substances for a long time will soon corrode the container and start to rust and get old. And 3 16 stainless steel can avoid this problem.

Because 3 16 stainless steel contains molybdenum, its corrosion resistance is indeed much higher than that of ordinary stainless steel. When used to hold any food, it will not be corroded and has a long service life. 3 16 Because the Cr-Ni alloy is higher than 304, it has better corrosion and rust resistance. Due to long-term exposure to the lampblack and high humidity in the dining hall, it is suitable for processing heat-insulating rice barrels.

main distinction

At present, the two most commonly used stainless steels 304, 3 16 (or corresponding to German/European standards 1.4308, 1.4408), 3 16 and 304 are mainly different in chemical composition in that 3 16 contains Mo. Therefore, in high temperature environment, engineers generally choose parts made of 3 16 materials.

But the so-called things are not absolute. In concentrated sulfuric acid environment, don't use 3 16 at any high temperature! Otherwise, it will be a great event. Everyone who studies mechanics has studied thread, and still remembers a black solid lubricant, molybdenum disulfide (MoS2), which needs to be applied to prevent thread from biting at high temperature. From this, two conclusions are drawn: Mo is indeed a high temperature resistant substance.