Key Features & Performance

Compliant with FDA 21 CFR and 3A sanitary standards (achieving Ra≤0.4μm after electropolishing), these tubes offer a cost-effective solution for the food industry.

• In dairy pasteurization systems, their 10-mm stud spacing effectively prevents lactose crystallization blockage, delivering 2.3× higher heat transfer efficiency than plain tubes with an annual corrosion rate of only 0.005mm in milk (pH 6.5–6.7, Cl⁻<50ppm), validated by 10-year field data showing zero pitting.
• In beverage CIP (Clean-in-Place) systems, the 600-studs-per-meter density reduces cleaning time by 25%, while electropolished interiors minimize residue by 90%.
• For bakery drying, inverted conical studs (12-mm spacing) enable 6-month maintenance-free operation.

Critical Criteria for Use

Food applications must adhere to three critical criteria:

• Medium pH≥4.5 with Cl⁻≤50ppm
• 100% post-weld solution annealing
• Chlorine-free CIP chemicals

High-Risk Scenarios (Avoid TP304)

Strict avoidance is required in high-risk scenarios, where 316L is mandatory:

• Soy sauce/vinegar fermentation (acetic acid >5%)
• Citrus processing (pH<3.0)
• Seafood handling (Cl⁻>500ppm)

Economic Advantages & Longevity

Field data confirms that under compliant conditions, TP304 studded fin tube reduce 5-year total costs by 38% versus carbon steel and 27% versus 316L.

For a 10-ton/hour dairy line, the initial investment of USD 180,000 incurs only USD 5,000 annual maintenance, boosts product yield by 1.2%, and achieves a 5-year total cost of USD 205,000.

This optimal balance of economics and safety makes TP304 ideal for dairy and beverage applications, but applicability requires ASTM G48 pitting tests and 3A surface verification. Strict adherence to the pH-Cl⁻-temperature decision tree ensures 15+ years of safe operation while guaranteeing product quality and regulatory compliance.