Design, Fabrication and Welding
NEW GUIDANCE DOCUMENTS GOVERNING THE SELECTION AND SAFETY-EVALUATION OF MATERIALS FOR FOOD
USE
By E. R. Partington, Consultant to the Nickel Institute, presented at the 4th European Stainless steel
Science and Market Congress, Paris, France, June 10-13, 2002 (and available here with permission from the
Association Technique de la Siderurgie Francaise).
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GUIDELINES FOR THE WELDED FABRICATION OF NICKEL-CONTAINING STAINLESS STEELS FOR CORROSION-RESISTANT
SERVICES (1992) Nickel Institute Reference Book Series No. 11007:
By R. E. Avery and A.H. Tuthill, 1992. Widely specified for applications where corrosion resistance is
required, stainless steels are an excellent choice for chemical, dairy, food, architectural, biotechnology
equipment and similar services. This publication is presented in three sections: "For the welder," deals with
the differences in welding techniques for nickel-containing stainless steels, versus conventional carbon
steels; "For the materials engineer," describes various types of stainless steels and how their metallurgical
and corrosion resistant characteristics are affected by welding and heat treating; and, "For the design
engineer," which demonstrates how the corrosion performance of stainless steels can be enhanced by good
design.
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BEER BARRELS: FROM ROMAN TIMES TO THE PRESENT
By E. R. Partington, Consultant to the Nickel Institute. Reprinted from Encyclopaedia of Food
Science and Nutrition, 2003. Metal beer containers have now almost completely replaced timber ones, stainless
steel being the most widely used material. The influences on containing design, as well as the manufacture
and operation of them are discussed.
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