"High manganese steel" is not recommended to be used in chemical environment such as acid and alkali, but it can be widely used in the manufacture of tableware, indoor water storage equipment and engineering "non-critical structural parts" in daily use environment. It is of course better to use "304" when conditions permit, but it does not mean that "high manganese steel" cannot be used. As long as it is a product produced by a regular manufacturer, it can be used with confidence.
At present, there is no clear brand restriction on the stainless steel material of stainless steel containers or tools for food in national standards. This means that electric kettles made of "non-304 stainless steel" are not "unqualified products".
Food-grade stainless steel refers to stainless steel materials that meet the requirements of People's Republic of China (PRC) national standard GB 9684-88 and Hygienic Standard for Stainless Steel Tableware Containers, and its lead and chromium contents are far lower than ordinary stainless steel.
Austenitic stainless steel (1Cr 18Ni9Ti, 0Cr 19Ni9, 1Cr 18Ni9) should be selected for all kinds of containers and food processing machinery for storing food. All kinds of tableware: martensitic stainless steel (0Cr 13, 1Cr 13, 2Cr 13, 3Cr 13) should be selected.
Specific physical and chemical indicators are as follows.
Project Austenite Stainless Steel Martensite Stainless Steel
Lead (calculated as Pb), mg/L in 4% acetic acid immersion solution ≤ 1.0 1.0.
Chromium (calculated as Cr), mg/L ≤ 0.5 in 4% acetic acid soaking solution.
Nickel (calculated as Ni), mg/L in 4% acetic acid immersion solution ≤ 3.0 1.0.
Tin (calculated as cadmium) is ≤ 0.02 0.02 in mg/L 4% acetic acid solution.
Arsenic (As), mg/L 4% acetic acid solution ≤ 0.04 0.04.
Note: The soaking conditions are boiling for 30 minutes, and then room temperature for 24 hours.