Both 304 and 316 stainless steels are classified as food-grade and meet regulatory standards for direct contact with food, including FDA regulations, EU Framework Regulation (EC) No 1935/2004, and NSF/ANSI 51 certification.

The main difference between 316 and 316L stainless steel is the level of carbon content, weldability, corrosion resistance and mechanical properties. SS316 has a 0.08% max carbon content while SS316L (UNS S31603) only has a maximum 0.03% carbon content.

SUS304 is an austenitic stainless steel containing 18% chromium and 8% nickel in the Japanese JIS standard. It has excellent corrosion resistance, processability and toughness, and is widely used in kitchenware, building decoration, industrial pipelines and other fields.

EN 1.4318 stainless hollow section is an ultra-low carbon austenitic stainless steel, also known as 301LN stainless steel. It has good low temperature strength and corrosion resistance among stainless steels. After quenching, the performance of this steel is further optimized.

ASTM A269 TP304 is a widely used specification for welded or seamless austenitic stainless steel tubing, designed for general corrosion-resistant applications in the chemical, petrochemical, food processing, and medical industries.

ASTM A380 is a standard that provides practices for cleaning, descaling, and passivation of stainless steel parts, equipment, and systems to remove contaminants and enhance corrosion resistance.