Why Stainless Steel 304/316L is Essential for Food Safety Grade

Every food packaging line is only as safe as the materials that touch the product. At Link Machinery, all contact parts are manufactured from food-grade stainless steel — 304 as standard and 316L for aggressive or acidic products — to meet the strictest hygiene requirements.

304 Stainless Steel: The Food Industry Standard

Grade 304 (18/8) stainless steel combines excellent corrosion resistance with strength and formability. It resists the weak acids and cleaning agents found in normal food processing, is easy to polish to a hygienic finish, and does not react with most food products. This makes it the default material for hoppers, forming tubes, sealing jaws and dosing systems on Link machines.

316L: Extra Protection for Harsh Products

For products containing salt, vinegar, citric acid or other chlorides, Link uses 316L stainless steel. The addition of molybdenum gives 316L far greater resistance to pitting and crevice corrosion, protecting both the product and the machine's service life. 316L is the preferred grade for sauce, pickle, soy sauce and seafood packing applications.

Food Safety by Design

• All product-contact surfaces in 304/316L stainless steel, polished for easy cleaning
• No crevices, threads or sharp corners where product or bacteria can accumulate
• Fully CIP-cleanable dosing heads and forming systems
• Sanitary welds and food-grade seals on all wetted parts
• Designs that comply with common international food hygiene standards

Why Material Choice Matters to Your Business

Choosing the right stainless steel grade prevents product contamination, extends machine life, reduces downtime for polishing and re-passivation, and makes it easier to pass food-safety audits. It also protects your brand reputation with every package that leaves your line.

Ask the Link Machinery team which stainless steel grade is right for your products.