Influence of Surface Finish on the Cleanability of Stainless Steel

摘要

Stainless steel for fabricating food processing equipment is available with various surface finishes. The objective of this research was to determine the effect of surface finish on cleanability. Nine samples of stainless steel, type 304, from various manufacturers including no finish (hot rolled and pickled), #4 finish, 2B mechanical polished, and electropolished were tested. Cleanability was assessed by using coupon samples soiled with either cultured milk inoculated with spores of Bacillus stear- Othermophilus or by growth of a Pseudomonas sp.