Reply to thread

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message

Minimum Grade 304 Stainless Steel only!!!! It is a corrosion issue with any other metals due to the pH of the wine.

Grade 304 has excellent corrosion resistance in a wide range of media. It resists ordinary rusting in most packaging applications. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals.

In warm chloride environments, 304 is subject to pitting and crevice corrosion and to stress corrosion cracking when subjected to tensile stresses beyond about 50°C. However, it can be successful in warm chloride environments where exposure is intermittent and cleaning is a regular event.

Grade 316 also has excellent corrosion resistance in a wide range of media. Its main advantage over grade 304 is its increased ability to resist pitting and crevice corrosion in warm chloride environments. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals.

Neither 304 0r 316 should be cleaned with chlorine containing compounds. Edited by: masta

<blockquote data-quote="masta" data-source="post: 209765" data-attributes="member: 17534">Minimum Grade 304 Stainless Steel only!!!! It is a corrosion issue with any other metals due to the pH of the wine. Grade 304 has excellent corrosion resistance in a wide range of media. It resists ordinary rusting in most packaging applications. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals. In warm chloride environments, 304 is subject to pitting and crevice corrosion and to stress corrosion cracking when subjected to tensile stresses beyond about 50°C. However, it can be successful in warm chloride environments where exposure is intermittent and cleaning is a regular event. Grade 316 also has excellent corrosion resistance in a wide range of media. Its main advantage over grade 304 is its increased ability to resist pitting and crevice corrosion in warm chloride environments. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals. Neither 304 0r 316 should be cleaned with chlorine containing compounds. Edited by: masta </blockquote>

[QUOTE="masta, post: 209765, member: 17534"] Minimum Grade 304 Stainless Steel only!!!! It is a corrosion issue with any other metals due to the pH of the wine. Grade 304 has excellent corrosion resistance in a wide range of media. It resists ordinary rusting in most packaging applications. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals. In warm chloride environments, 304 is subject to pitting and crevice corrosion and to stress corrosion cracking when subjected to tensile stresses beyond about 50°C. However, it can be successful in warm chloride environments where exposure is intermittent and cleaning is a regular event. Grade 316 also has excellent corrosion resistance in a wide range of media. Its main advantage over grade 304 is its increased ability to resist pitting and crevice corrosion in warm chloride environments. It is also resistant to most food processing environments, can be readily cleaned, and resists organic chemicals, dye stuffs and a wide variety of inorganic chemicals. Neither 304 0r 316 should be cleaned with chlorine containing compounds. [b]Edited by: masta [/b] [/QUOTE]

Verification