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IndustryArena Forum > MetalWorking > MetalWork Discussion > Food-grade surface finishes
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  1. #1
    Join Date
    Nov 2009
    Posts
    82

    Food-grade surface finishes

    Can someone inform me about the different food grade surface finishes? Specifically more info. about the "3A" or "dairy finishes."

    Are they able to be achieved using nomal machining techniques?

    How are they measured? Profilometers?


    Thanks!

  2. #2
    Join Date
    Feb 2009
    Posts
    6028

  3. #3
    Join Date
    May 2004
    Posts
    4519
    Having worked in the restaurant equipment industry before working in machining, my opinion is that 63 ra finish would be acceptable for most applications in a restaurant environment. In the bottling industry, 32 ra finish would be a normal call out for food contact surfaces. I believe the same would apply to dairy, but do not have a direct reference to give.

    For bottling equipment, we regularly achieved 32 ra finishes with machining only. But we did have a polishing department for use as needed.

    To avoid arguments, using a calibrated profilometer is the best way to measure finishes.

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