Stainless Steel Passivation: Protecting Hygienic Integrity in Food Processing

Join Bradley Hostetler, expert metallurgist from Astro Pak, for an in-depth technical webinar on maintaining the integrity of stainless steel surfaces in high-purity food processing environments. This session provides essential knowledge for quality managers, maintenance professionals, and engineers responsible for hygienic processing equipment.

What You'll Learn:

• Understanding Passivation: Discover what passivation truly means according to ASTM A967 standards, why it's critical for food safety, and how it differs from pickling. Learn about the chemical treatments that remove contaminant iron and restore corrosion resistance.
• Rouge Classification and Root Cause Analysis: Identify the three distinct types of rouge (yellow/orange, gold/red/brown, and grey/black), understand what causes each type, and learn how to prevent costly contamination issues before they impact production.
• Surface Finish Requirements: Explore mechanical polishing and electropolishing techniques to achieve optimal surface smoothness. Understand Ra values, industry standards (3A Sanitary, ASME BPE), and how proper surface finish reduces contamination and improves cleanability.
• Protecting Your Investment: Learn strategies for preventing chemical and mechanical damage to passive layers, including stagnation corrosion prevention and remediation planning that evolves from time-driven to condition-driven maintenance.