What Is the Difference Between Food Grade Stainless Steel 304 and 316?

304 and 316 stainless steels are widely used in food processing, but they differ in composition and performance.

Stainless steel 316¹ contains molybdenum, offering superior corrosion resistance over 304, making it better for harsher environments in food processing.

Understanding the differences between 304 and 316 stainless steels helps ensure the right choice for food safety, durability, and cost-effectiveness.

What Are the Key Differences Between Stainless Steel 304 and 316?

304 and 316 stainless steels share similar structures but differ in chemical composition and performance.

The primary difference is that 316 contains 2-3% molybdenum², enhancing resistance to chlorides and acidic environments, which 304 lacks.

1. Chemical Composition

• 304: 18% chromium, 8% nickel.
• 316: 16% chromium, 10% nickel, 2-3% molybdenum.

2. Corrosion Resistance

• 304: Good corrosion resistance but vulnerable to chlorides.
• 316: High resistance to chlorides, acids, and marine environments.

3. Cost and Application

• 304: More affordable and versatile.
• 316: More expensive, used in demanding environments.

Property	304 Stainless Steel	316 Stainless Steel
Composition	18% Cr, 8% Ni	16% Cr, 10% Ni, 2-3% Mo
Corrosion Resistance	Good, not ideal for chloride exposure	Excellent, withstands chlorides and acids
Cost	Lower	Higher
Applications	General food equipment	Harsh food processing environments

The presence of molybdenum makes 316 more suitable for food applications involving salt or acids.

Why Is Stainless Steel 316 More Expensive Than 304 for Food Applications?

The higher cost of 316 stainless steel stems from its molybdenum content and enhanced durability.

Molybdenum and higher nickel content³ increase the cost of raw materials and production, making 316 more expensive.

1. Raw Material Cost

• Molybdenum: Adds 10-20% to material costs.
• Nickel: Higher percentage in 316 raises production costs.

2. Manufacturing Process

• Complexity: Additional alloying elements complicate refining.
• Durability: Longer lifespan justifies higher costs.

3. Application-Specific Value

• High-Acidity Applications: Extends equipment life in acidic or saline environments.
• Long-Term Savings: Reduced maintenance offsets upfront costs.

Factor	Impact on Cost	Benefit of 316
Molybdenum Content	Increases raw material cost	Enhanced corrosion resistance
Manufacturing Process	More complex production	Improved performance in harsh conditions
Long-Term Value	Higher initial cost	Lower maintenance and replacement needs

Though costlier, 316’s resilience and longevity provide better value for sensitive food applications.

Which Is Better for Corrosion Resistance: Stainless Steel 304 or 316?

316 stainless steel outperforms 304 in corrosion resistance, especially in environments exposed to salts and acids.

316 resists pitting and crevice corrosion⁴ in chloride-rich environments, making it preferable for demanding food processing applications.

1. Chloride Exposure

• 304: Prone to pitting in salt-rich environments.
• 316: Resistant to chloride-induced corrosion.

2. Acidic Conditions

• 304: Vulnerable to acids over time.
• 316: Withstands acidic foods and cleaning agents.

3. Environmental Longevity

• 304: Suitable for general environments.
• 316: Excels in marine or high-humidity conditions.

Corrosive Factor	304 Stainless Steel	316 Stainless Steel
Chloride Resistance	Moderate	High
Acid Resistance	Moderate	Excellent
Durability	Long-lasting	Exceptional in extreme conditions

In food applications where exposure to acidic or saline environments is high, 316 is the better choice.

How to Choose Between 304 and 316 Stainless Steel for Food Processing Equipment?

Selecting between 304 and 316 depends on factors like environment, budget, and longevity requirements.

Choose 316 stainless steel for equipment⁵ exposed to acids or salts; opt for 304 in standard environments to reduce costs.

1. Environmental Factors

• 316: Best for acidic, saline, or high-moisture environments.
• 304: Suitable for dry or less corrosive areas.

2. Budget Considerations

• 304: Cost-effective for non-critical areas.
• 316: Investment for critical, long-term use.

3. Operational Needs

• 316: Essential for prolonged exposure to harsh cleaning agents.
• 304: Performs well under regular conditions.

Factor	Best Choice	Application Example
Corrosive Environment	316	Marine or acidic food processing plants
Budget Constraints	304	General kitchen and storage equipment
Long-Term Use	316	Equipment exposed to frequent sanitization

Careful assessment of operational conditions ensures optimal performance and cost-efficiency.

What Are the Common Food Industry Applications for Stainless Steel 304 and 316?

Both 304 and 316 stainless steels⁶ are essential in various food industry sectors due to their hygienic and non-reactive properties.

304 is widely used for general food equipment, while 316 excels in environments with frequent exposure to corrosive substances.

1. 304 Stainless Steel Applications

• General Use: Sinks, tables, food prep surfaces.
• Benefits: Affordable and widely available.

2. 316 Stainless Steel Applications

• High-Corrosion Areas: Breweries, dairy, and marine environments.
• Benefits: Extended lifespan in challenging environments.

3. Hybrid Use

• Combination: 304 for outer components, 316 for internal parts.
• Benefits: Balances cost and performance.

Application Area	304 Stainless Steel	316 Stainless Steel
Food Prep Surfaces	Suitable	Overqualified
Dairy and Brewing	Adequate	Preferred
Salt and Acid Exposure	Prone to corrosion	Highly resistant

Strategic use of both grades maximizes efficiency and cost-effectiveness across food production facilities.

Conclusion

304 stainless steel⁷ suits general food industry needs, while 316 excels in high-corrosion environments, providing enhanced durability and safety.