Preparation technology of novel stainless steel material capable of being contacted with food

A technology of food contact and preparation technology, which is applied in the field of stainless steel production, can solve the problems of lack of bactericidal effect, and achieve the effects of avoiding the growth of bacteria, reducing hardenability, and improving tensile strength

Inactive Publication Date: 2019-09-27
广东金辉刀剪股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation process for a new type of stainless steel material that can be in contact with food, which has the advantages of being in contact with food and having a bactericidal function, and solves the problem that the current stainless steel material does not have a bactericidal effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A new type of stainless steel material that can be in contact with food, including the following raw materials: 50 parts of iron, 7 parts of copper, 3 parts of zinc, 1 part of tin, 1 part of chromium, 1 part of titanium, 3 parts of nickel, 3 parts of aluminum, manganese 2 parts, 1 part silicon, 1 part sulfur, 1 part phosphorus and 0.03 parts carbon.

[0028] A preparation process for a novel stainless steel material that can be in contact with food, comprising the following steps:

[0029] S1. Check the raw materials and equipment to ensure that the ratio of raw materials is correct and the equipment is operating normally;

[0030] S2. Put the raw material iron into the melting furnace to heat, increase the temperature to 1600 degrees Celsius, and after the iron is melted by 70%, add other raw materials into the molten iron for stirring treatment to form molten steel;

[0031] S3. Carry out vacuum treatment on the melting furnace, reduce the vacuum degree to 800 Pascal...

Embodiment 2

[0039] A new type of stainless steel material that can be in contact with food, including the following raw materials: 55 parts of iron, 8 parts of copper, 4 parts of zinc, 2 parts of tin, 2 parts of chromium, 2 parts of titanium, 4 parts of nickel, 4 parts of aluminum, manganese 3 parts, silicon 1.5 parts, sulfur 2 parts, phosphorus 2 parts and carbon 0.04 parts.

[0040] A preparation process for a novel stainless steel material that can be in contact with food, comprising the following steps:

[0041] S1. Check the raw materials and equipment to ensure that the ratio of raw materials is correct and the equipment is operating normally;

[0042] S2. Put the raw material iron into the melting furnace to heat, increase the temperature to 1650 degrees Celsius, and after the iron is melted by 75%, add other raw materials into the molten iron for stirring treatment to form molten steel;

[0043] S3. Carry out vacuum treatment on the melting furnace, reduce the vacuum degree to 85...

Embodiment 3

[0051]A new type of stainless steel material that can be in contact with food, including the following raw materials: 60 parts of iron, 9 parts of copper, 5 parts of zinc, 3 parts of tin, 3 parts of chromium, 3 parts of titanium, 5 parts of nickel, 5 parts of aluminum, manganese 4 parts, silicon 2 parts, sulfur 3 parts, phosphorus 3 parts and carbon 0.05 parts.

[0052] A preparation process for a novel stainless steel material that can be in contact with food, comprising the following steps:

[0053] S1. Check the raw materials and equipment to ensure that the ratio of raw materials is correct and the equipment is operating normally;

[0054] S2. Put the raw material iron into the melting furnace to heat, increase the temperature to 1700 degrees Celsius, and after the iron is melted by 80%, add other raw materials into the molten iron for stirring treatment to form molten steel;

[0055] S3. Carry out vacuum treatment on the melting furnace, reduce the vacuum degree to 900 P...

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PUM

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Abstract

The invention discloses a preparation technology of a novel stainless steel material capable of being contacted with food and relates to the technical field of stainless steel manufacturing. The novel stainless steel material comprises the following raw materials: 50-60 parts of iron, 7-9 parts of copper, 3-5 parts of zinc, 1-3 parts of tin, 1-3 parts of chromium, 1-3 parts of titanium, 3-5 parts of nickel, 3-5 parts of aluminum, 2-4 parts of manganese, 1-2 parts of silicon, 1-3 parts of sulfur, 1-3 parts of phosphorus and 0.03-0.05 parts of carbon. The copper is added into the stainless steel material; since the copper has graphitization, the copper can change corrosion resistance of stainless steel when the copper is added into low-carbon steel; tensile strength and hardenability can be improved; ductility can be reduced; the copper and the nickel are added into the stainless steel together to avoid copper brittleness; under the action of the copper, the stainless steel has sterilization ability and can be contacted with the food; and bacterial breeding in the food can be avoided.

Description

technical field [0001] The invention relates to the technical field of stainless steel production, in particular to a preparation process for a novel stainless steel material that can be in contact with food. Background technique [0002] Stainless steel is the abbreviation of stainless and acid-resistant steel. Steel grades that are resistant to weak corrosive media such as air, steam, and water, or have stainless properties are called stainless steel; and steel grades that are resistant to chemical corrosion media are called acid-resistant steel. Due to the difference in chemical composition of the two, their corrosion resistance is different. Ordinary stainless steel is generally not resistant to chemical medium corrosion, while acid-resistant steel is generally stainless. The term stainless steel does not simply refer to one kind of stainless steel, but refers to more than one hundred kinds of industrial stainless steels, and each developed stainless steel has good perfo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C22C38/58C22C38/50C22C38/42C22C38/34C22C38/06C21C7/068C21C7/06C21C7/10C21D1/26
CPCC21C7/06C21C7/0685C21C7/10C21D1/26C22C38/002C22C38/008C22C38/06C22C38/34C22C38/42C22C38/50C22C38/58
Inventor 钟敏
Owner 广东金辉刀剪股份有限公司
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