Each family of stainless steels has its strengths and weaknesses. Ferritic stainless steels have useful properties – a lower rate of thermal expansion, higher thermal conductivity, strong ferromagnetism and very high resistance to chloride stress corrosion cracking (SCC). When looking at selecting any alloys, it is important to consider all the factors for successful usage.
The duplex alloys are “problem-solving alloys” for good reason, they have been successfully used in many places where carbon steels and standard austenitic alloys have failed. Just like with the austenitic family, there are many different duplex alloys to choose from, with corrosion resistance varying from moderate with the lean duplex alloys to very high with the superduplex alloys.
The selection of an alloy should be guided by careful examination of the needs of the application. Before making a switch, it’s important to fully investigate an alloy’s strengths, weaknesses and applicability to your structure.
Food safety starts with rigorous hygiene, and nickel-containing stainless steels are the superior, reliable standard at every link of the food chain.