In honor of June Dairy Month, the Northeast Dairy Foods & Suppliers Association published a feature on why stainless steel remains the gold standard for dairy processing equipment, and why it’s at the heart of what we build at Feldmeier. The article touches on the qualities that make stainless steel uniquely suited to dairy: it expands and contracts to handle the rapid heating and cooling cycles of production and CIP, and its chromium-rich surface forms a passive layer that resists corrosion and supports the sanitation standards required for milk, cheese, yogurt, and ice cream.
Good equipment isn’t built for one temperature — it’s built for all of them, and that’s the philosophy behind every tank and vessel we manufacture. You can read the full article on the NDFSA Directory here: Feldmeier Appreciates the Qualities of Stainless Steel.