10/28/2026
Stainless gets specified for food and process equipment because it cleans well. It does, but the metal only gets you part of the way.
What makes equipment cleanable is its shape.
A smooth, non-porous surface gives residue nothing to hold onto. A crevice or a badly placed joint gives it somewhere to sit.
None of that is decided by the material callout. It's decided by the corners, the seams, and how easily the thing can be cleaned and maintained.
Design the shape for cleaning first. Then choose the grade that suits the application.