CORROSION
Stainless iron features excellent anticorrosive properties towards most of the fluids used in the food and pharmaceutical industries: this is due to the self-passivating layer that naturally covers stainless iron.
However, machining like cutting and welding, which are performed during plant manufacturing, create discontinuities in the chromium oxide protective layer, which naturally enwraps the material, in such a way making the material more vulnerable to corrosion effects. This is the reason why the plants must undergo washing and passivation cycles.