In the selection of kitchen equipment and kitchenware, the choice of stainless steel grade directly affects equipment lifespan, maintenance costs, and food safety. The two most common types of stainless steel used in food contact are 304 and 316. On the surface, it may seem like a difference of only a few digits, but under actual working conditions, such as salt, cleaning intensity, temperature, and contact time, there will be significant differences in their performance<\/p>\n\n\n\n