Stainless Steel Plate Size

[Breogan Heflin]

Althoughboth 304 and 304L stainless steel plate have similar chemical properties, there are a few noticeable differences. To begin, 304 stainless steel plate is comprised of at most 0.08% carbon. 304 stainless steel plate also includes at most 2.0% manganese and 0.75% silicon. it also contains no more than 0.045% phosphorous, 0.03% sulfur and between 18.0% and 20% chromium. 304 stainless steel plate also is made of between 8.0% and 10.5% nickel and at most 0.10% nitrogen. There are some key differences between 304 and 304L stainless steel plate. One of these key characteristics is the amount of carbon. 304 stainless steel plate is comprised of no more than 0.08% carbon while 304L stainless steel plate contains a maximum of 0.03% carbon. The other main difference in chemical composition between these two stainless steel plates grades is the amount of nickel. 304L stainless steel plate can have a maximum of 12.0% nickel while 304 stainless steel plate can only contain up to 10.5%. These are the main differences between the two stainless steel plates. They both contain the same amount of manganese, silicon, phosphorus, sulfur, and nitrogen.

It is important to understand the mechanical properties of 304 and 304L stainless steel plate, ASTM A240. 304 stainless steel plate has a minimum tensile strength of 75 ksi and a minimum yield strength at 0.2% of 30 ksi. 304 stainless steel plate has an elongation of 40%. This type of stainless steel plate has a maximum Brinell hardness of 201 and a Rockwell B hardness of 92. 304L stainless steel plate has a minimum tensile strength of 70 ksi and a yield strength at 0.2% of 25 ksi. This stainless steel plate also has an elongation of 40%, a maximum hardness of 201 on the Brinell scale and a hardness of 92 on the Rockwell B scale.

There is a wide range of uses for 304 and 304L stainless steel plate. It is used extensively for home and commercial appliances, including use in kitchen benches, sinks, troughs, and frying pans. It can also be used to store and transport chemicals. 304 and 304L stainless steel plate has a wide range of application in the food processing industries as well, including use in equipment, particularly seen in beer brewing, wine making and milk processing. 304 and 304L stainless steel plate is also frequently used in the pharmaceutical, medical, and chemical processing industry. Heat exchangers, architectural trim and molding is also a common place in which 304 and 304L stainless steel plate is used. 304 and 304L stainless steel plate is also frequently used in woven or welded screens for mining, in the petroleum refining process, quarrying and in water filtration systems. This material is also well suited for the automotive and aerospace industries for structural use. 304 and 304L stainless steel plate is also used to produce nuts, bolts, screws, and other fasteners. 304 and 304L stainless steel plate is also used as a construction material in specifically large buildings and is also utilized in the dyeing, textile, and paper industry.

The Main difference between these two stainless steel plates is the amount of carbon contained within each metal. 304 contains at most 0.08% carbon while 304 L contains at most 0.03% carbon. There is also a slight difference in the nickel levels in the stainless steel plate. 304 stainless steel plate can contain up to 10.5% nickel while 304L can contain up to 12% nitrogen.

304 Stainless Plate, the most widely used of the stainless and heat resisting steels. 304 stainless plate offers good corrosion resistance to many chemical corrodents as well as industrial atmospheres and marine environments Typical specifications for 304 Plate and 304L Stainless Steel Plate are ASTM A-240, ASME SA -240 and A666.

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316 stainless steel is one of the most corrosion-resistant stainless alloys available. It also has a slightly higher nickel content than 304, along with a higher molybdenum content. 316 is commonly used in laboratory and nuclear applications, as well as salt-water applications. Easily cut, formed, or welded.

17-4 / 17-4 PH stainless steel is often used in machinery operated in high-temp or high-wear, and corrosive environments. Easily welded and heat-treated, 17-4 can be a very useful alloy for all sorts of applications such as: pumps, valves, and steel rolling mill equipment.

I can get access to black granite stone. I can it custom cut to the size I need (about 16 inches x 14 inches). HOWEVER, one piece of that granite will be very heavy. My granite supplier says at least 10kg. And I need 2 such stones to bake 2 loaves at a time. So total weight will be around 20kg. I am worred that 20kg will be too much a strain on the side rails that hold up the metal racks (I plan to place the granite pieces on top of the oven racks). Anybody has a similar issue/problem?

Currently, my oven comes with a metal tray. I basically invert/turn upside down that tray and bake my loaves on top of that. And for the 2nd loaf, I have a cookie tray that I turn upside down and bake on top of that. The problem is that neither fully maximise the space of the oven. Also, the cookie trap warps and bends when I spray water into the oven to create steam.

Since I am currently using metal as my baking base, I thought that a 3-4mm thick steel plate will do the job as well, minus the warping when spraying the oven. And I can custom cut the steel plates so that it fits the racks perfectly and maximises my baking area (which will allow me to bake longer baguettes!)

Today I will test out my new stainless stone. Now I know some of you will think it's not "earthy" but steel doesn't come from outer space and this particular plate was fashoned with lots of TLC. I bake with baking paper because of the fantastic non-stick lift I get. As the bread lifts, it also separates from paper and "stone" so I think the major point of the stone is to give that continous concentrated heat right there at the bottom center of the loaf.

There's a pizza stone alternative from Unox made of cast aluminum called Fakiro. The bottom of the plate is an array of studs like a Fakir's bed of nails, hence the name.The studs are probably to increase the surface area at the bottom of the plate and bring the plate to temp faster.

I have been using this since Feb this year and it works quite well. The problem with granite is that it takes a longer time to preheat and it may crack. All the granite slabs I used before cracked badly and with all that talk about radiation, I thought Aluminum might be the lesser devil. I had no issues with burnt bottoms and the preheat time was around 30 mins.

Given the properties of Aluminum, that's probably true but when I mentioned preheat, I meant the time it took for the oven to be ready for loading. I am using a Unox oven with three 40x60 tray capacity. My oven has a single forced convection heater with no top or bottom grill so it takes a longer time than those that radiate heat directly onto the Fakiro.

According to my calcs, the stainless steel plate of the same dimensions as a baking stone but 4 mm thick would weight a little less than 10 lbs. Therefore you're not really saving much weight going with stainless over a baking stone. I assume this is SS all the way through. (That's got to be very expensive)

I have not actually used a stainless "stone" unlike others here, but I worry about the conductance of metal versus other material. One reason stone and tile is good is that its conductance is low. That is, it gives up its heat slowly, helping the oven to maintain an even temperature and also imparting heat to the bread evenly. I would think from first principles that steel would give up too much heat too quickly.

I've noticed that when I bake on a steel sheet, the bottom of the loaf is often burned, whereas if I bake on parchment on top of the steel, it gets good and brown but doesn't burn. I think that is because the parchment slows the rate of trasnfer of heat to the loaf.

Yes, this sounds like a very important point to me that others have been ignoring. A stainless steel "stone" won't act like actual stone. I use the bottom of my cast iron pan to bake bread on because I don't really have anything else suitable for the job - however, I notice that the bottoms of my loaves are often burned. I'm sure a stone would do a bit better at that and not burn the bottoms like metal does.

the next time I use my cast iron pot/plates. I heat my oven to 250C but even with parchment paper lining, my bread bottoms are burnt. One question about the fan though, would it be better to bake the bread with the fan on or off I'm never sure about this and it seems that with the fan on, the heat in the oven takes longer to reach a high temp. I normally pre-heat the oven with fan off and then turn the fan on half way through the baking.

If you are reducing the oven temperature because you are using a highly conductive support, why use the highly conductive support? I don't get it. If you crank up the heat later to get a good crust, won't you burn the bottom anyway?

a large cast iron griddle? You can get them for using on a gas or charcol grill, and I have one that I used on my gas cookstove over two burners, which has gone out to the grill. It would work like the stone, and probably do better than a piece of steel no matter if its does say stainless, I have had several stainless things not be so stainless, and some actually rusted, which means they weren't particularly good stainless steel. I would certainly not use any old steel chunk of flat iron, which who knows what it might be made from, and what it might off gas. But a cast iron griddle for cooking on, should be up to par.

The stainless is should be very shiny, whereas cast iron is black. Black would make it burn much faster just as a black pan browns the bottom of baked goods too much. I would just give it a go and see what happens.

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