The Manual opens with a useful introduction to the material, contains a wealth of technical information, guidance on relevant national and international standards, an extensive glossary on stainless steel terminology Technical sections of the Manual include:
Properties and performance
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Hygiene and the ‘cleanability’ of equipment used in the production of food are paramount. The widespread use of stainless steel equipment in the food industry goes some way towards ensuring these criteria are met – but the assurances provided by stainless steel are only as good as the fabrication quality of the equipment.
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