I believe that chefs who have worked in commercial kitchens know that the equipment in the kitchen is made of stainless steel for durability. The main stainless steels used in commercial kitchen equipment on the market are 201 and 304. So what is the difference between these two stainless steels? Which one is better? Today, let SHINELONG Xiaobian make a specific analysis and suggestions for you. Composition difference 201 stainless steel: contains higher manganese, some contain nitrogen and nickel, and also contains 15%-18% chromium and 3.5%-5.5% nickel. The addition of manganese can replace part of the nickel element, thereby reducing costs. 304 stainless steel: contains 18%-20% chromium and 8%-10.5% nickel, and no more than 0.08% carbon. The higher nickel content makes it have better corrosion resistance and oxidation resistance. Performance difference Corrosion resistance: 304 stainless steel has higher corrosion resistance due to its higher nickel and chromium content, and can better resist the corrosion of acidic and alkaline media, and is also more resistant to high temperatures. Although 201 stainless steel also has a certain corrosion resistance, it is weaker in comparison. Processing performance: 304 stainless steel has better processing performance, is easier to cold process and hot process, and is also easier to weld. The processing performance of 201 stainless steel is slightly inferior to 304, requiring higher processing temperature and more processing technology. Other properties: 304 stainless steel also has good mechanical properties, including higher tensile strength, yield strength and hardness, and is suitable for applications with high material strength requirements. Although 201 stainless steel is also high in strength, it is easy to become brittle at low temperatures and has a narrow applicable temperature range. Use difference 201 stainless steel: Due to its low cost, more affordable price, and certain acid and alkali resistance, high density, and no pinholes, it is widely used in construction, automobiles, homes, kitchen equipment and other fields. However, in kitchen equipment, if the equipment is not often exposed to corrosive substances or high temperature environments, 201 stainless steel can also be selected. 304 stainless steel: Due to its excellent corrosion resistance and mechanical properties, 304 stainless steel is widely used in high-end industrial fields such as food processing, medical equipment, chemical pipelines, etc. In kitchen equipment, if the equipment needs to be in frequent contact with food, detergents or high temperature environments, it is recommended to choose 304 stainless steel to ensure the hygiene and durability of the equipment. Selection suggestions Choose according to the purpose: If the kitchen equipment needs to be in frequent contact with food, detergents or high temperature environments, it is recommended to choose 304 stainless steel to ensure the hygiene and durability of the equipment. If the equipment does not often come into contact with these substances and the budget is limited, you can consider choosing 201 stainless steel. Comprehensive consideration of performance and price: When choosing stainless steel, its performance and price should be considered comprehensively. Although the price of 304 stainless steel is higher, its excellent corrosion resistance and mechanical properties make it more advantageous in certain applications. Although the performance of 201 stainless steel is slightly inferior, the price is more affordable and suitable for some occasions where performance requirements are not high. Through the above introduction, it is estimated that many people will think that 304 is much better than 201. In fact, the experience of using the two kinds of stainless steel is not much different in normal use. The difference will only appear in long-term use in harsh environments. In view of this situation, the editor recommends that considering the cost needs, 201 stainless steel can be selected for the shell that does not contact food, and 304 stainless steel can be selected for the position that contacts food. If it is a dishwasher, 304 stainless steel can be selected for the parts that often need to contact water, and 201 stainless steel can be selected for the shell. In order to avoid customers from having difficulty in choosing and reduce procurement costs at the same time, the use of stainless steel types will be adjusted according to the actual use of different equipment. While reducing costs, the product quality is guaranteed, and the strict national standard thickness standard stainless steel plates are uniformly adopted to ensure that each SHINELONG kitchen equipment is durable. The above is the difference between 201 stainless steel and 304 stainless steel commonly used in kitchen equipment. 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