Materials used in the food processing industry must meet high requirements. In fact, they must possess excellent mechanical properties and, at the same time, ensure maximum safety for health protection.
The steps in food processing can often be as varied as the foods themselves: slicing, grating, extruding, cutting, pressing, and shredding are just some of the processes used. Each of these processes subjects the material to mechanical, chemical and thermal stresses.
Consequently, in order to ensure longer tool life and avoid contamination of food with metal ions, the steels used must have:
Chromium martensitic steels are those most commonly used in industrial food processing. In fact, these steels are characterized by high wear resistance and good corrosion resistance.
BÖHLER has a wide range of these steels.
Materials are produced in our steel mill by modern processes such as remelting under electroscoria in protective gas or powder metallurgy. The materials are also subjected to continuous quality control to ensure the quality continuity of the steels.
Each steel has different proportions of alloying elements, with specific mechanical and chemical properties. This makes it possible to select the most suitable steel for the specific food to be processed.
In order to ensure maximum health safety in addition, BÖHLER steels are tested and certified by AGES (Austrian Agency for Health and Food Safety). These certifications attest that the materials meet the requirements of European Regulations EC 1935/2004 and EC 2023/2006.
The table shows the BÖHLER steels tested, showing heat treatment parameters and test conditions.