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!
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!
http://www.stainlessinternational.co...e-finishes.php
Pretty coarse brushed finish.
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.