Stainless Steel Coil

‌‌1. 304/304L stainless steel coil‌

Austenitic structure, containing 18-20% chromium, 8-10% nickel35, corrosion resistance is better than 200 series, and can withstand high temperature environment below 650℃. Cold rolled coil thickness 0.3-3.0mm, hot rolled coil 1.5-14mm, high surface accuracy, good processing formability. Meets GB4806.9-2016 food contact standard, widely used in food equipment and household cookware8.

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2. 316 stainless steel coil‌

Higher nickel content (10-14%), added molybdenum element to enhance chloride ion corrosion resistance8, suitable for high-end kitchenware and special corrosive environments.

‌‌1. Implementation standards‌

Prioritize 304/316 materials that comply with GB/T4238 (stainless steel plate standard) and GB4806.9-2016 (food contact standard).

2. Thickness selection‌

Single-layer pot body recommends 0.5-1.2mm cold-rolled coils, and composite bottom pot body can be matched with 1.5-2.5mm hot-rolled coils to enhance thermal conductivity uniformity.

‌3. Surface certification‌

SGS or FDA certification is required to confirm that the migration of heavy metals such as lead and cadmium meets food grade requirements.