Electropolishing for the Meat & Poultry Industry

Benefits of Electropolishing for the Meat & Poultry Industries

The meat and poultry industry is one of the largest segments of the country’s agricultural production—and one of the fastest growing. Electropolishing can successfully remove contaminants and impurities from metal parts, and leave behind an ultrasmooth surface that impedes the attachment of dangerous bacteria and is easier to clean.

• Removing Discoloration: After fabricating various wire weldments, metal components have black discoloration at the weld joints. By removing ions from the surface, electropolishing is effective in removing the outer skin of metal, eliminating the discoloration in the heat-effected zone, and leaving a chromium rich, passive surface that greatly enhances corrosion resistance.
• Increasing Pathogen Resistance: A clean, electropolished surface is less likely to harbor bacteria which could contaminate food products. Electropolishing creates a surface that has been shown to impede the attachment of dangerous bacteria like salmonella.
• Deburring: By removing the high peaks in the material’s surface finish (burrs), the metal becomes smoother, reducing product build-up and eliminating imperfections that can make cleaning more difficult and become initiation sites for corrosion and bacteria growth.
• Long-Lasting Finish: With no coating to peel or abrade, electropolishing leaves parts with a long-lasting and durable surface finish.