Stainless Steel Grades 304L vs. 316L

Depends on the exact nature of your water -

http://www.force.dk/NR/rdonlyres/DB5F3C67-8CB3-44EC-BBEC-12DDCA539D0C/1852/NACECorrosion2008Unusualcorrosionfailuresofstainle.pdf

(of course 304L will be better due to lower cost if your water can handle it)

drinking bottle - like handling juice, milk and distilled water etc.

You may find these useful as well:

http://www.euro-inox.org/pdf/map/GuidelinesDrinkingWater_EN.pdf

http://www.euro-inox.org/pdf/map/paper/Cunat_water_EN.pdf

http://www.euro-inox.org/pdf/map/paper/BoneschiQuazzo_water_EN.pdf

http://www.euro-inox.org/pdf/map/paper/Cutler_water_EN.pdf

Structures in both materials are used to contain potable water. Please define the parameters of the word "better".

My "better" means more durable, washable in dish washer, lower leaching rate on both Chrome and Nickel since I understand Nickel is toxic stuff.

...then i would go for 316L, has better properties than 304. (cost excluded)

The choice of 304 is best provided this water isn't DI (Deionized) or an injectible grade. The result will turn the wetted part of the vessel to a tea or rusty color, which can only be cleaned by a rather expensive chemical passivation process. This is a common problem for pharmacuetical manufacturers.

If cost is the issue and this is drinking water look into some of the plastic vessels or fiberglass with polyester vinyl resin liners, which are USDA approved.

The 316L is a food grade stainless steel. My company has made food grade stainless steel products for some time and 316 has always been the spec.That would be my choice.

316 has been used for decades in photo processing equipment. The molybdenum content increases corrosion resistance to photo chemicals, base and alkali. 304 used to be the no brainer for food handling.

We manufacture machinery that processes fruits and vegetables.

We use 304 for all our food contact. We use 304 for all our water flumes, some of which have a high chlorine content of 3%.

I have the feeling that 316 is a bit overkill.

In terms of corrosion resistance in potable water there is no difference between the two materials. The problem could be if there is a high concentration of chloride but I think that in potable water this should not be an issue. The limit for 304 is approx 200 ppm while for 316 is approx 500-1000 ppm. 316L will be a better choice if your plant is located near the sea or area with high chloride content in the atmosphere.

Stainless-steel piping can be cost-effective for potable water use.

corrosion prevention & protection

If its simple water SS304L or SS316L both will do.

CRES 304(L) is the better choice as the cost and fabrication will be less expensive and since you are only containing drinking water the extra corrosion resistance will not be required.

"food processing container. Which one is better for holding of drinking water."

Your question is not clear. Are you talking "food processing" or "food storage"? If the former, then either will work, as in boiling, cooking, etc. If the latter, then the 316L would be the better choice, assuming a long term storage

Container for drinking water, juice, and the like etc....

Thanks so much for the discussion of the stainless steel is very helpful