316 Stainless Steel
316 is a molybdenum-bearing austenitic stainless steel with improved corrosion resistance over 304 in many chloride-containing and chemical environments. It accepts polishing, brushing, electropolishing and passivation. Material and machining costs are generally higher than for 304.
Typical Applications
Use for components exposed to moisture, marine conditions or compatible chemical media, including equipment housings, connectors and parts for medical or food-processing equipment. Confirm compatibility with the actual medium. Consider 304 for less demanding environments or 303 when machining efficiency is the priority.
Reference Properties & Manufacturing Parameters
Reference values are indicative and are not guaranteed specifications. Material grade, stock condition, processing, test method and part geometry can change the result. A listed temperature is not a continuous-use rating.
| Dimensional tolerance | Confirm during drawing review |
|---|---|
| Minimum wall thickness | 1.0 mm |
| Reference temperature range | 800 °C |
| Reference tensile strength | 515–700 MPa |
| Reference density | 8.00 g/cm³ |
- Properties depend on the specified grade, material condition and manufacturing route. Confirm the required condition, service temperature and inspection criteria during engineering review.
Finishing Options
Confirm compatibility with the exact material grade and application. Define cosmetic surfaces, coating thickness, masking and any dimensional or performance requirements before manufacture.
Design & Manufacturing Review
- Provide a 3D CAD model and a dimensioned 2D drawing identifying critical tolerances, datums, threads and fits.
- Review thin walls, deep cavities, internal corner radii and tool access. Material condition and workholding affect distortion and achievable tolerances.
- Define cosmetic surfaces and masking requirements. Coating thickness may affect dimensions and assembly fits.
For a quotation, email CAD files, drawings, material requirements, quantity and target delivery date to [email protected].