Food Grade Stainless Steel: 304 vs 316
Feb 02, 2026
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Chemical Composition
| Element | 304 SS | 316 SS |
|---|---|---|
| Chromium (Cr) | 17.5–20.0 % | 16.0–18.5 % |
| Nickel (Ni) | 8.0–11.0 % | 10.0–14.0 % |
| Molybdenum (Mo) | 0 % | 2.0–3.0 % |
Corrosion Resistance
Stainless Steel 304
Grade 304 is a widely used, cost-effective choice for general food and beverage applications. It offers good resistance to most oxidizing acids and does not corrode easily in standard processing environments.
However, it is susceptible to pitting corrosion in chloride-rich conditions, making it less suitable for applications involving salty or briny water.3
Stainless Steel 316
The addition of molybdenum gives 316 stainless steel enhanced resistance to pitting and crevice corrosion, particularly in chloride-exposed, acidic, or high-temperature environments. It works well in seafood processing, acidic food products like citrus or tomatoes, and in facilities that use aggressive cleaning-in-place (CIP) systems.
In these situations, 316 lasts longer and performs more reliably than 304.
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