food grade stainless steel
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Wilf
Jan 27, 2011, 12:12:46 PM1/27/11
to Cider Workshop
Hello All
I'm looking to get a pomace former (if I can call it that) made out of
stainless to replace my rather ropy wooden thing. I'm sure I saw a
thread on what type of stainless I need to get but can't for the life
of me find it.
A google search revealed that I should be using T304 grade steel. Does
this sound right before I try and get the local welders to make
something up? If it's not what should I go for.
Any suggestions appreciated,
cheers
Wilf
I'm looking to get a pomace former (if I can call it that) made out of
stainless to replace my rather ropy wooden thing. I'm sure I saw a
thread on what type of stainless I need to get but can't for the life
of me find it.
A google search revealed that I should be using T304 grade steel. Does
this sound right before I try and get the local welders to make
something up? If it's not what should I go for.
Any suggestions appreciated,
cheers
Wilf
nfcider
Jan 27, 2011, 12:35:08 PM1/27/11
to Cider Workshop
316 stainless steel is the best grade to go for (it' a bit dearer) ,
304 grade was primarily used in the dairy industry and can become
pitted over time with the risks of nasties (bacteria etc) being
harboured in them. I was told its OK for cider but the pitting usually
comes from the wrong type of cleaning agent being used and attacking
the steel if left on too long in contact and not being washed off.
Barry
304 grade was primarily used in the dairy industry and can become
pitted over time with the risks of nasties (bacteria etc) being
harboured in them. I was told its OK for cider but the pitting usually
comes from the wrong type of cleaning agent being used and attacking
the steel if left on too long in contact and not being washed off.
Barry
Mark Shirley
Jan 27, 2011, 12:38:34 PM1/27/11
to cider-w...@googlegroups.com
316 is the grade of steel generally considered safe for working with apple
juice/cider, and I would certainly be looking for this for anything which
has extended contact with the acids in juice/cider. However, I would think
that the limited contact time a former would have during pressing would make
304 perfectly adequate. What's the price difference between 304 and 316 I
wonder?
juice/cider, and I would certainly be looking for this for anything which
has extended contact with the acids in juice/cider. However, I would think
that the limited contact time a former would have during pressing would make
304 perfectly adequate. What's the price difference between 304 and 316 I
wonder?
Mark
http://rockinghamforestcider.moonfruit.com/
http://rockinghamforestcider.blogspot.com/
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Nick Bradstock
Jan 27, 2011, 1:13:41 PM1/27/11
to cider-w...@googlegroups.com
I seem to remember that generally the corrosion of 304 is worsened by the
presence of SO2 in cider and exposure to air. 304 is fine for beer and, in
the case of kegs, relatively inexpensive (tho' still a lot of money) by
comparison to 316 that most cider makers have used 304 with few problems.
Kegs tend to be scrapped because of impact damage rather than corrosion. As
pressure vessels they need to be checked internally every so often anyway
and of course the interior is not exposed to air if at all during a keg's
working life.
Fixed, storage, vessels are a different proposition and will be exposed to
air from time to time and so 316 might be a better choice.
All SS vessels need to be 'passivated' after exposure to alkaline detergent
- even after being well rinsed. It is important to get advice from a
reputable supplier of detergents and following it carefully...
Chlorine or chloride is another serious enemy of SS.
On that cheerful note...
Nick
presence of SO2 in cider and exposure to air. 304 is fine for beer and, in
the case of kegs, relatively inexpensive (tho' still a lot of money) by
comparison to 316 that most cider makers have used 304 with few problems.
Kegs tend to be scrapped because of impact damage rather than corrosion. As
pressure vessels they need to be checked internally every so often anyway
and of course the interior is not exposed to air if at all during a keg's
working life.
Fixed, storage, vessels are a different proposition and will be exposed to
air from time to time and so 316 might be a better choice.
All SS vessels need to be 'passivated' after exposure to alkaline detergent
- even after being well rinsed. It is important to get advice from a
reputable supplier of detergents and following it carefully...
Chlorine or chloride is another serious enemy of SS.
On that cheerful note...
Nick
--
Rich Anderson
Jan 27, 2011, 5:39:49 PM1/27/11
to cider-w...@googlegroups.com
Most the commercially available tanks are 304. If you want 316 it will
likely have to be made to order at a much higher cost. I have used a set of
304 tanks for nearly 10 years with no indication of pitting. They might be,
but not to the extent that is visible. Take care of them clean and rinse
after use, sanitize before filling and they will give you a lifetime of
use.
likely have to be made to order at a much higher cost. I have used a set of
304 tanks for nearly 10 years with no indication of pitting. They might be,
but not to the extent that is visible. Take care of them clean and rinse
after use, sanitize before filling and they will give you a lifetime of
use.
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