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During the manufacturing process, stainless steel equipment will expand and contract with heating and cooling. It will also encounter various product recipes; production processes such as fermentation, pasteurization or sterilization; cleaning chemicals; and physical abrasion from actions like brushing, grinding, scraping and mixing. All of which can damage and weaken the protective surface layer leaving the iron underneath exposed and susceptible to corrosion.
Food and beverage processors and companies within the life sciences sector routinely undertake chemical passivation on stainless steel installations to protect the equipment from corrosion which could lead to product contamination and cause a brand-damaging safety issue.
Diversey’s range of passivation chemistry has been developed to provide an effective solution depending on the impact of surrounding influences such as product type or water hardness while considering the impact on the environment. Our representatives will be able to advise on the best option depending on your specific requirements.
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Through our extensive portfolio, our partners have access to chemicals, equipment, knowledge-based services (KBS) and training solutions, all backed by decades of global experience.
Cloud-based, e-learning solution for food and beverage manufacturers. Courses include good hygiene and sanitation practices and managing Listeria, Salmonella, and allergens.
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Chemical passivation is a three-step process. The most commonly used chemical method is to apply nitric acid after all residues and free iron have been removed.
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[ON-DEMAND WEBINAR] Discussing the importance of hygienic design, trends and technologies and Diversey's unique approach to CIP system design.
The Diversey team offers the right people, technology and expertise to solve your most complex food and beverage challenges.
