Whether it's servicing an existing piece of equipment or customizing and redesigning, our skilled team can help you achieve your goals. We help wineries, distilleries, bottling plants, fruit sorting facilities and restaurants/industrial kitchens with all of their food grade stainless steel needs.
If your facility centers around food or beverage processing, then you know that following the latest sanitary and hygienic design standards isn’t something to be taken lightly. Hundreds of agencies have put strict standards in place to ensure the food-grade goods being manufactured are consistently safe.
These agencies and standards focus on the potential weak spots that could be hiding in your equipment; such as insufficient surface roughness, clogged drainage ports, and faulty design elements like angled exteriors. Put simply: no food should ever come into contact with porous surfaces, and all equipment must be able to be taken apart easily for frequent cleanings.
One of the most common challenges that come with following these standards for food-grade applications is the fact that all welded surfaces must be free of any cracks and crevices. That’s because food remnants can easily get stuck in these tiny cracks, resulting in possible contamination, not to mention general uncleanliness. Strict welding standards and practices must be put into place to ensure that your facility, as well as the rest of your supply chain, are adhering to the regulations.
Some of the key elements we focus on when performing the meticulous art of food-grade stainless steel include:
All burs and sharp edges must be eliminated:
Some welders might be able to get away with leaving microscopic burrs on surfaces in some applications, but it must be avoided when working in food-grade environments. Our highly skilled welders understand this and do whatever it takes to give you a flawless product.
Framework should be sealed, not bolted. Because all surface finishes must be smooth, all framework and structure should be sealed together in such a way that allows for easy disassembly and cleaning, or automatic self-draining. Whenever possible is best to avoid penetrating the materials with bolts, rivets, or studs. Any crevices that form from welding practices should be smoothed and refinished. With every project we take on, this is an important aspect of our design process.
Internal angles and corners should be radiused:
When considering the regulations and standards, one point that is mentioned repeatedly is that corners, angles, and porous surfaces are breeding grounds for bacteria. When food gets trapped in these crevices, dangerous cross-contamination can occur. To discourage this from happening our welders understand that the importance of designs with internal angles and corners. This means that welds should never be made in the corners, but only along completely flat surfaces.
Surfaces must not be over-stressed:
When we work with stainless steel our welders avoid using techniques that could cause too much stress on the surface. An over-stressed surface can mean many things, but when looking at food-grade welding mistakes, it usually means that the protective oxide layer is in danger of being stripped away.
Dissimilar metals should not be welded together:
Our highly trained welders and fabricators avoid joining dissimilar metals at all costs. Here are some of the risks that can occur when welding dissimilar metals:
It would be our pleasure to assist you in all of your food-grade stainless steel needs!