Passivation isn’t optional if you want your stainless steel equipment to last. Whether you’re installing new machinery, upgrading existing systems, or dealing with wear and tear, proper passivation is the key to keeping your equipment in top shape.
Stainless steel might be tough, but it’s not invincible. Made from iron, nickel, and chrome, it needs the right treatment to stay durable and sanitary. Passivation strips away surface iron, letting nickel and chrome bond together to form a smooth, cleanable, and corrosion-resistant shield.
In the food industry, where cleanliness and longevity matter, skipping passivation isn’t worth the risk. Protect your investment—get it done right.