Free of porosity, stainless steel provides a low accumulation of bacteria and other microorganisms, which facilitates cleaning and prevents contamination of meat, a fundamental factor in the preservation of food products.

Made from stainless steel, the cutting machines and saws used in meat processing plants ensure that the tissues, muscles and bones of poultry, pork, beef and other meats are separated precisely, thanks to their high hardness, without generating contamination. Stainless steel is an inert material, free of porosity and not prone to gathering fungi, bacteria and other pathogens. It is ideal for preserving food juices, fats and proteins.

Professional knives used in slaughterhouses must have an excellent cutting edge, which is why steel is used.

In the extensive portfolio of food engineering – which includes animal feed and hamburgers for fast food outlets – meat grinders and mincers require surface finishes with low roughness to prevent the accumulation of impurities and process residues. Stainless steel meets this need with its shiny finish, which makes the cleaning process even easier.

In the refrigeration industry, stainless steel is used in various work areas such as counters, conveyors, benches and hooks. Stainless steel provides a low level of bacteria and other microorganisms. This facilitates hygiene and prevents contamination of meat, a key factor in preserving food products.

The stainless steel used in cold stores must withstand temperatures below zero degrees Celsius. In order to withstand these environments, it is necessary to use austenitic stainless steels. Ovens for cooking meat and sausages need to resist low-maintenance corrosion on trolleys, doors and racks from exposure to burning wood smoke. As for ease of cleaning, stainless steel offers impeccable hygiene.