Food Grade Stainless Steel: 304 vs 316

Both 304 and 316 stainless steels are classified as food-grade and meet regulatory standards for direct contact with food, including FDA regulations, EU Framework Regulation (EC) No 1935/2004, and NSF/ANSI 51 certification. Their food safety performance is rooted in three key traits: corrosion resistance, chemical stability, and ease of cleaning.

 

Food-grade stainless steels are formulated to minimize impurities such as lead, cadmium, and sulfur, which can otherwise leach into food. A protective chromium oxide layer-maintained through proper passivation-prevents corrosion and inhibits contamination.²

Surface finish further influences hygiene: smooth, electropolished surfaces reduce microbial adhesion and simplify cleaning, which is especially important in dairy, brewing, and other beverage processing environments.

Comparing Properties of 304 vs 316

While both are austenitic stainless steels, their chemical composition and corrosion resistance differ:

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.