Drink regularly, not only when thirsty
Regular hydration supports concentration, decision-making and safe performance during machining, welding and site execution.
Hygiene starts at the design
Equipment in food production must be easy to clean and must not trap product or water. Good fabrication avoids open crevices, dead corners and horizontal ledges where residue can collect.
SS304 or SS316?
SS304 is widely used for general food-contact and splash-zone equipment. SS316 contains molybdenum and offers better resistance to chlorides, salt and aggressive cleaning chemicals, so it is often chosen for wet, salty or heavily washed areas. Your quality or hygiene team should confirm the grade required for each application.
Welds and surface finish
Specify the weld finish you need: continuous welds, ground and blended where product contacts the surface, and passivated after fabrication to restore corrosion resistance. Mixing carbon steel tools with stainless work should be avoided to prevent contamination and rust staining.
Typical items
- Conveyor frames and product chutes
- Platforms, stairs and handrails
- Tables, hoppers and tank supports
- Guards and equipment modifications
What to include in your enquiry
Share drawings or sketches, the stainless grade, the required finish, the cleaning method used in your plant and any installation constraints. If the work is in an operating food area, tell us your hygiene and permit rules for site work.