TEVEMA’s technical springs, such as compression springs, torsion springs, and leaf springs, are specially designed to meet the high demands of the food industry. They are essential for absorbing and transmitting forces in food processing equipment, ensuring reliability and efficiency.

The right choice of stainless steel depends on the environmental and operating conditions in which the springs will be used. Steel grades 1.4301, 1.4310, and 1.4401 are proven suitable for most applications in the food and beverage industry. Additional surface treatment may be required to make the parts resistant to higher corrosion levels and high temperatures, or to keep them conductive. Possible treatments include chrome plating, tinning, or coating.

Yes, TEVEMA offers custom solutions to meet the unique requirements of each food industry application. We design and produce springs that perfectly fit our customers’ specific needs, whether they are standard springs or specially designed components.

To meet the strict hygiene standards of the food and beverage industry, technical springs are often made of stainless steel. The decisive factor for this is the smooth, protective, and stable chromium oxide layer that makes the springs resistant to corrosion. This means that the metal does not corrode when in contact with food or due to external factors such as oxygen and cleaning agents. Stainless steel offers further hygiene benefits: the material leaves no harmful substances or particles when it comes into contact with food, preventing the risk of contamination or alteration of the food. In addition, stainless steel is very good and easy to clean and does not provide a breeding ground for germs and bacteria.

The choice of the right stainless steel grade depends on the environment and conditions of use of the springs. For most food and beverage industry applications, stainless steel grades 1.4301, 1.4310, and 1.4401 have proven effective. Additional surface treatment can make the components resistant to higher corrosion loads and high temperatures, or improve their conductivity.