Stainless food grade equipment question

admin

So I had to build this stainless rack to hold a salsa machine or something like that. Well they needed stainless because of food related, obviously. I've never made anything for the food industry so I am wondering what needs to be done after it is built? Does it need to be sanded down and the welds cleaned? What's the process to make it pass inspection I guess is what I'm asking?....Thanks.Some pics to show welds. All of the joints look similar to this color. No grey colors or contamination. Sorry some of the pics didn't turn out as well as I would have hoped. Attached ImagesMiller Dynasty 200Millermatic 211Instagram?.... find me @ WELD_MEDIC
Reply:As long as it is non food contact  it should be fine. Food contact or sanitary3a than they have to be buffed outMillermatic 252millermatic 175miller 300 Thunderboltlincoln ranger 250smith torcheslots of bfh'sIf it dont fit get a bigger hammer
Reply:Originally Posted by farmshopAs long as it is non food contact  it should be fine. Food contact or sanitary3a than they have to be buffed out
Reply:At our dairy the inspector expects to just see the color of stainless. You might think the colors are nice, the inspector will most likely not. If it were mine, I'd brush them out. Not all inspectors can appreciate the colors of a nice weld.Lincoln Precision Tig 185Lincoln Power Mig 256Hypertherm PM 45Everlast 140STSmith O/A
Reply:Hello tig_21, food grade welding is about not being able to trap or hold anything that could promote biological growth, in other words retain bacterial materials. That is the reason why a lot of food grade equipment has welds that have been done autogeniously/fused. Smooth and fayed transitions, everything that is so smooth that there isn't any way to capture or retain any materials that could promote bacterial growth. As someone else mentioned though, if it is not food contact, the specifics of that sort of finish might take on a slightly different meaning. If your frame is simply supporting a piece of equipment the finishing requirements might not be as stringent. I haven't worked around that sort of fabrication for a really long time and can't remember the specifics, they have likely changed since that time anyway. Try to determine who will be doing the inspection and call someone and inquire about the specifics. Good luck and best regards, Allanaevald
Reply:I've done some in house jobs for "the big G" and while the stack-O-dimes looks good, we had to flap disc/scotch brite them down a bit. Any "rough" areas were regarded as potential crud collection points.In a restaurant setting, the NSF spec's may differ a bit. The inspector will let you know. The ones I've dealt with aren't there to beat you up, they're just looking out for food safety for you and I.
Reply:Thanks everyone for the reply's.  I will make sure and ask the inspector I'm sure he/she will be the best resource on specifications for future jobs like this.  Originally Posted by aevaldHello tig_21, food grade welding is about not being able to trap or hold anything that could promote biological growth, in other words retain bacterial materials. That is the reason why a lot of food grade equipment has welds that have been done autogeniously/fused. Smooth and fayed transitions, everything that is so smooth that there isn't any way to capture or retain any materials that could promote bacterial growth. As someone else mentioned though, if it is not food contact, the specifics of that sort of finish might take on a slightly different meaning. If your frame is simply supporting a piece of equipment the finishing requirements might not be as stringent. I haven't worked around that sort of fabrication for a really long time and can't remember the specifics, they have likely changed since that time anyway. Try to determine who will be doing the inspection and call someone and inquire about the specifics. Good luck and best regards, Allan
Reply:tig_21Your welds are gorgeous.But you are not building a sky-scraper.You fill is three times larger than required.Run stringers  -  don't dip.Opus
Reply:nice welds...
Reply:I never seen anyone inspecting a table, so I think you only have to please the customerWelders appreciate colors, customers DON'TDepending on the use of the table you should use pasivating acid or just a scotch-bright sponge, the thing is it looks nice now, but in a few years it will turn black.--------------------------------------------------------------www.becmotors.nlyup, I quit welding.. joined welder anonymous
Reply:We do a ton of food grade stainless work. Finish is a big deal. If the customer wants a true 2B finish, the surface can't have and scratches where said bacteria may congregate. We don't even wire brush the welds as acid is used to stop the scratching. Also, welds must be all around with not craters, pits, or porosity. Sometimes the plainly state that fusing (autogenous welds) are prohibited.
Reply:I always heard food grade stainless is 316 only?
Reply:At work we use 304, 308, 316, etc - depends on application.Our customers want most everything walked or at least to look like it was. Stack o dimes is not usually appreciated. For this application we'd clean and polish welds and its done. Looks great btw.Miller Syncrowave 250 w/ PC-300 pulserLincoln AC/DC 225/125Clarke TurboWeld 150ENJackson Halo w/ gold lensHuntsman w/ blue lensDoing sanitary stainless tig
Reply:Originally Posted by OPUS FERROtig_21Your welds are gorgeous.But you are not building a sky-scraper.You fill is three times larger than required.Run stringers  -  don't dip.Opus
Reply:Originally Posted by DonoharmI never seen anyone inspecting a table, so I think you only have to please the customerWelders appreciate colors, customers DON'TDepending on the use of the table you should use pasivating acid or just a scotch-bright sponge, the thing is it looks nice now, but in a few years it will turn black.
Reply:Very nice job.-AaronJet 17.5" Drill Press1942 South Bend 16x84 Lathe1980s Miller 320A / BP --- 2013 Power Mig 2562012 Jet 7x12 Horizontal BandsawVictor O/A Setup
Reply:I work in the process design, scale up and manufacturing of  pharmacuetical biologics.  Its the extreme end of the "food grade" spectrum. Being that your (nicely built) table is  not a product contact surface, there is no "food grade" requirement. You're making a piece of restaurant equipment. As such the only requirement is that it be cleanable. That just means smooth and with out nooks and crannies that will hold last weeks salsa. The stringency of this requirement increases as you get closer to the food. Being a one off, lowly table I'd just scotch bright the color out of the welds and ship it. If you plan to fabricate product contact materials in the future be sure to have the customer define the surface finish.Syncrowave 300Maxtron 450, S-52E, 30A
Reply:Originally Posted by tig_21 Can I just wipe down the rest of the bars with the acid?
Reply:By they I mean they welds or any other surface imperfection. A picky inspector doesn't like to be able to see where the weld even is.Millermatic 252millermatic 175miller 300 Thunderboltlincoln ranger 250smith torcheslots of bfh'sIf it dont fit get a bigger hammer
Reply:I have seen guys in my area weld food grade Stainless for the egg industry. They back purge piping and use no filler at all??. The welds look bitchin!! Awesome job!!Miller 250DX HTP 221 DV AC/DCHenrob O-A Miller 180 MigMiller 150 Inverter   Hobart 10,000 Welder-Generator   Have a good day!!!