Food sectorThanks to our cooperation with leading companies in the sectors, we have accrued specific experience in the selection and transformation of stainless steel and aluminium.
As well as being in line with Ministerial Decree 21/03/73, updated on 27 October 2009 governing the types of responsive materials in contact with food, the use of stainless steel is well suited to the production of components for this sector, not only because of its characteristics of resistance to normal corrosion and the durability of the different alloys, but also for its hygiene properties, such as its low level of the bacterial retentivity, which make it the principle material in the food industry.
The stainless steels used, of which there are many, depend on the customer's needs and are offered with different exterior finishes:
- Finish 2B (where the letter B indicates “bright” or shiny)
- Finish B-A (standing for “bright annealed”). This is a finish achieved through heat treatment in the form of annealing that allows non-oxidised material, maintaining a very bright and shiny appearance)