Nickel Magazine Stories & Other Articles
Touch of Class (Nickel Magazine, June 2010)
Brushed nickel sheet brings elegance and warmth to Champagne bar in the west end of London.
Blending Tradition (Nickel Magazine, July 2009)
One stainless producer is introducing a special surface finish which simplifies cleaning and thus reduces the amount of waste water from cleaning.
Pure Coffee Taste (Nickel Magazine, June 2008)
One of Canada’s leading specialty coffee roasters insisted on using stainless steel for hoppers, silos and other surfaces that come in contact with the coffee beans.
Pure Performance (Nickel Magazine, Mar. 2006)
Nickel-containing stainless steels are important for the safe delivery of 120 billion litres of milk every year.
HACCP Becomes Law in Europe (Feb. 2006)
A hygiene management system called "Hazard Analysis and Critical Control Points" which was developed in the 1960s to ensure the safety of food for astronauts is now law in the EU.
Fast Food Restaurants in China (Nickel Magazine, Mar. 2005)
About two tonnes of stainless steel are used in each of the 100 or so new McDonald's restaurants being built in China each year.
How to Eliminate Biofilms (Nickel Magazine, Nov. 2004)
Biofilms are less of a problem with stainless steel food conveyor belts in deep frying applications.
Good Practices (Nickel Magazine, Nov. 2004)
How austenitic stainless steels should be transported, stored, cut, formed and cleaned after fabrication is the subject of a new online presentation.
Harvesting Crab (Nickel Magazine, Nov. 2004)
Crab fishers on the west coat of North America typically used stainless steel traps for their corrosion resistance and long life.
Quality and Cleanliness (Nickel Magazine, July 2004)
Tsukiji Market in Tokyo uses nickel-containing stainless steel for what it does best: providing hygienic, durable easy-to-clean surfaces.
Equipment Designers Face Challenges (June 2004)
Nickel Institute consultant Richard E. Avery was one of six speakers at an A-3 Education Seminar on Sanitary Design and Plant Inspections.
EU Adopts Proposal on Food-Contact Materials (Jan. 2004)
The European Commission has adopted a new proposed regulation that will "authorise" materials and articles intended to come into contact with food.
Hazard Analysis to Improve Food Safety (Dec. 2003)
The Hazard Analysis and Critical Control Point (HACCP) management system is soon to become a compulsory weapon in the European Food Hygienist's armoury.
Metals in Baby Food: No Cause for Concern (Sept. 2003)
The U.K.'s Food Standards Agency concludes in a recent study that metals in infant foods give no cause for concern.
Stainless Steel Beverage Kegs (Nickel Magazine, Apr. 2003)
Sabco is North America's largest recycler of stainless steel kegs, repairing and reconditioning more than 100,000 units each year.
Le Cordon Bleu's Canadian Kitchens (Nickel Magazine, Mar. 2003)
Classical French cuisine is taught in a new, state-of-the-art stainless steel kitchen in Ottawa, Canada.
Guidance Documents Now Available (June 2002)
New European guidance documents governing the selection and safety evaluation of materials for food use are reviewed by NiDI consultant Eric Partington.
Cleanability Critical to Hygiene (Nickel Magazine, June 2002)
European experts in various materials disciplines, including nickel stainless steels, have produced a set of guidelines for the selection of hygienic materials for food processing equipment.
More Than Corrosion Resistant (Nickel Magazine, June 2002)
The walls of food processing rooms must be smooth, durable, impervious and easy to clean and disinfect. Stainless steel fits the bill.
A Sailor's Stove (Nickel Magazine, June 2002)
Sailboat stoves, made of S30400 stainless steel, containing 10% nickel, withstand severe marine environments.
Food for Thought (Nickel Magazine, June 2002)
Choosing a material that provides the most sanitary conditions in a cost-effective, sustainable manner for the preparation, handling, storage and transport of food and beverages.