Over the years, the food and beverage industry has tested various surface finishing treatments on stainless steel to prevent and reduce buildup of bacterial biofilms. Electropolishing is one of the most effective ways to promote pathogen resistance, improve cleanability, and greatly enhance corrosion resistance of food-grade metal parts.
Our Finish First methodology enables world class design and manufacturing engineers to approach metal finishing challenges from the beginning, both as a way to ensure better results prior to penetrant testing, and as an advantage in the design and prototyping stage.Explore finish first
Download your free copy of our technical guide to learn how electropolishing helps the food industry meet regulatory standards and sanitation requirements including benefits for food processing and packaging, food service and display, and consumer products.Download Guide
Bacterial adhesion to equipment in the food production industry is an ongoing and dangerous threat, with the potential to transmit serious illnesses from food-borne pathogens. Read our whitepaper to learn why electropolishing creates the most passive, pathogen-resistant surfaces.Download whitepaper
In one test of metal finishing processes conducted by the poultry and meat processing industry, electropolishing was found to be more effective than mechanical polishing, grinding, or sand blasting for increasing resistance to bacterial attachment.
When bacteria accumulates on metal parts, it becomes increasingly difficult to remove through normal chemical washing. A smooth, electropolished surface finish improves the ability to keep the processing equipment free of contaminates such as Salmonella.
Electropolishing brightens and cleans parts like welded wire racks that are used in various applications from meat processing to commercial ovens. The process removes the discoloration in heat affected zones (HAZ) and greatly improves corrosion resistance by fixing precipitation left behind by welding.
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