Meat & Poultry Industry: Electropolishing Stainless Steel for Surface Improvement

Benefits of Electropolishing for the Meat & Poultry Industries

• 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: Since there is no coating to peel or abrade, the bright finish from electropolishing will keep the parts looking good indefinitely.