Are All Stainless Steels Magnetic?

Magnets. How do they work exactly? It’s the age-old question that has been an invisible force throughout our entire lives. The applications have spanned generations from compasses to refrigerators to speakers. In simplest terms, two opposite poles come together to create an “attraction” & thus forming a magnetic field. How does this apply to stainless steel? More importantly, how does this affect stainless steel in a foodservice environment?

In this article, we’ll give you a simple breakdown of stainless steel magnetism & what this means for foodservice equipment as a whole. Let’s begin.

So, Are All Stainless Steels Magnetic?

In a word, no.

However, there are certain types that absolutely are & you should be aware of them in the foodservice world. First, a breakdown of some terminology:

Ferritic & Martensitic – These types of stainless steels ARE magnetic. They typically encompass the Type 400 series stainless steel grades. Type 430 is a common foodservice grade & is indeed magnetic. This type of grade has less corrosion & temperature resistance; however, it is well suited for mildly acidic environments.

Austenitic – These types of stainless steels ARE NOT magnetic. Type 300 series is a typical example of this. In particular, Type 304 & Type 316 are the main foodservice grades. Type 304 is IMC’s stainless steel of choice thanks to its cost effectiveness & ease of use during manufacturing. Type 316 stainless steel is a relatively more expensive option. 316 is better suited for outdoor environments & larger scale applications such as boilers or processing equipment. Lastly, austenitic stainless steel offers superior corrosion & temperature resistance.

What Does This Mean for the Foodservice Industry?

It’s important to note that magnets themselves do not make food unsafe. No matter what grade you choose, stainless steel is inherently hygienic & easy to clean so magnetic properties do not factor into the overall food safety aspect.

However, other safety concerns may arise. Knives, in particular, can stick to magnetic surfaces creating a sharp edge that can harm employees or patrons. This is the main reason to consider non-magnetic stainless steel for foodservice operations, apart from resistance to corrosion.

Besides dangerous utensils, other metal utensils such as forks or spoons can stick to the stainless steel surfaces creating an inconvenience.

Magnets & metal go hand-in-hand, but stainless steel is one of the few metals that can be non-magnetic & magnetic. In the foodservice world, Type 300 series is a clear winner if you are looking for a material that is more resistant to corrosion while being non-magnetic. To learn more about IMC’s manufacturing process, click here.

*Disclaimer: The views and opinions expressed in this article are those of IMC/Teddy. Our content is intended to be used and must be used for informational purposes only. Please contact IMC/Teddy directly if you would like to feature this post on your webpage. Thank you.

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