At the end of the last century, Japanese stainless steel manufacturers found through research that adding a certain antibacterial metal to stainless steel, after proper heat treatment, can obtain stainless steel with long-term stable antibacterial properties. In 1998, Rixin Iron and Steel Company successfully developed ferritic antibacterial stainless steel NSSAM1, martensitic antibacterial stainless steel NSSAM2 and austenitic antibacterial stainless steel NSSAM3, forming a copper-containing antibacterial stainless steel series. In the same year, Kawasaki Steel successfully developed silver-containing antibacterial stainless steel.
The Stainless Steel Branch of Baosteel Co., Ltd. officially established the project in January 2005 under the above-mentioned market and technical background, and started the research and development of ferritic antibacterial stainless steel 430Cu product characteristics. Copper, and in the manufacturing process, special heat treatment is adopted, so that the stainless steel can evenly disperse the fine copper precipitates Fe-Cu from the surface to the interior, so that the stainless steel can obtain good antibacterial and sterilizing properties while ensuring its basic performance. performance.
430Cu maintains its original mechanical properties, corrosion resistance and good cold and hot working properties, and its strength is higher than that of ordinary 430 stainless steel, and when the elongation properties are equivalent, the cold forming of the material is better than that of 430 stainless steel products.
The most important feature of this material is antibacterial properties, which has a good killing effect on some common bacterial species. Due to the dispersed distribution of the antibacterial phase in the matrix, the antibacterial effect of the material will not disappear due to friction and other reasons, that is, it has a long-term effect.
Antibacterial stainless steel is a new type of material developed at the intersection of material science and environmental science. Because it has both the advantages of stainless steel and good antibacterial properties, it is used in various daily necessities, places prone to cross infection and public places. Various facilities, such as equipment pipes, storage tanks of beer, milk, pharmaceutical and other enterprises, as well as kitchen utensils, washing machines, household appliances, medical appliances, etc.
Antibacterial stainless steel production process:
Antibacterial stainless steel is a new type of multi-functional material with environmental protection. The so-called antibacterial stainless steel is the stainless steel produced by adding an appropriate amount of metal elements (such as copper metal elements, silver metal elements) with antibacterial effect during the smelting process of stainless steel production. After the antibacterial surface heat treatment, good antibacterial properties are produced. The production process is as follows:
Raw material ingredients + antibacterial smelting, casting, rolling, antibacterial heat treatment completed
Compared with ordinary stainless steel, antibacterial stainless steel not only has stable machining performance, but also has strong corrosion resistance, and it is resistant to scrubbing, acid and alkali, and does not age.
Compared with similar stainless steels, antibacterial stainless steel has basically the same physical properties, but slightly changes in mechanical properties. Because an appropriate amount of copper metal antibacterial element is added to stainless steel, it has an adverse effect on hot working, but it is very suitable for cold working. How to Identify Stainless Steel and “Stainless Iron” Products
Many cookware on the market today, even though they say stainless steel on the sign, are actually “stainless iron” products. So, how to identify stainless steel and “stainless iron” products? Recognition from the mark: Many stainless steel products have steel stamps on the surface, such as: 13-0, 18-8, etc. The number in front of the short line indicates the chromium content of the product, and the number after the short line indicates the nickel content in the product. For example, 13-0 means that it only contains chromium and no nickel, commonly known as “stainless iron”; and 18-8 means that the product contains chromium and nickel, which is stainless steel. Negotiating from sound: tapping stainless steel or “stainless iron” products can also be used as a method of judgment. Attracted with permanent magnets: True stainless steel is not attracted by magnets, “stainless iron” can be attracted by magnets. Despite the differences in properties between “stainless iron” and stainless steel, both are significantly better than wrought iron and cast iron cookware in terms of their ability to resist rust.
