300 Series Stainless Steel
The 300 stainless steel series features relatively soft and non-magnetic properties, and cannot be hardened. It is widely used in food and medical applications and may be varied for different strengths and weaknesses. These adjusted materials are further categorized as stainless steel 303, 304, and 316.
303 (A1 under ISO standards). It has an addition of sulfur and phosphorous making it a free machining version of 304. While it exhibits resistance to corrosion in mild environments, it can be prone to pitting and crevice corrosion within environments that contain chloride and are over 60°C.
304 (A2 under ISO standards). Customers may also know this as 18/8 due to its 18-percent chromium and 8-percent nickel composition. It is the most common grade of stainless steel with excellent forming and welding characteristics. Applications for 304 typically include food processing equipment such as beer brewing, milk processing, and wine making. This is due to its corrosion resistance and excellent ambient and low temperature toughness properties.
316 (A4 or 18/10). This is the most commonly used alloy for applications involved with food and pharmaceutical grades. Its corrosion resistance come from the addition of molybdenum. At a maximum level of 3 percent molybdenum, this alloy can withstand corrosion from industrial chemicals and solvents, making it more resistant than 304.
400 Series Stainless Steel
While there are several types of 400 series stainless steel available, the most commonly used and available class is 440 stainless. It is most often found in cutlery, linear shafting, and applications that require higher wear resistance, mainly because of its ability to be heat treated and hardened. The downsize is that it will oxidize under washdown conditions due to its higher carbon makeup.