When it comes to döner machines and kitchen equipment, you often hear the terms stainless steel AISI 304 and AISI 310S. But what lies behind them, and why does the choice of material matter so much? Here is an overview.
AISI 304 – the all-rounder
AISI 304 (V2A) is the most widely used food-grade stainless steel. It is rustproof, hygienic, easy to clean and robust – ideal for housings, blades and work surfaces. At MAVI, döner knives and appliances are manufactured from AISI 304.
AISI 310S – the heat-resistant one
AISI 310S is particularly heat-resistant and is used wherever consistently high temperatures prevail – for example in heavily loaded heat zones. It keeps its stability even under continuous heat.
Why the choice of material matters
- Hygiene: smooth, rustproof surfaces meet food-safety standards.
- Durability: high-quality stainless steel lasts for years in continuous use.
- Safety: no harmful deposits, easy to clean.
Read more about cleaning in our guide Döner Hygiene & HACCP.
Conclusion: High-quality stainless steel (AISI 304, and 310S in heat zones) is the foundation for hygienic, long-lasting döner technology. That is exactly what MAVI has relied on for 26 years – take a look at our appliances.
