ACS-015 Culinary Steam

This case study addresses the issue of rouging in stainless steel filters used in culinary steam systems. Culinary steam, produced by heating clean, typically deionized water, must meet stringent FDA and USDA standards, necessitating effective filtration to 2 microns or less.  A food company reported that their Graver TPE Stainless Steel filter exhibited a dark reddish discoloration, resembling rust, upon routine maintenance. This discoloration raised concerns about potential oxidation from the steam being filtered.  Upon evaluation, it was determined that only the outer part of the filter showed signs of rust, while the inner core remained unaffected, indicating that the filter was functioning correctly by capturing fine rust particles generated by the rouging effect.

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