Welding Tips and Tricks

Hi everyone, I'm Jeff from Iowa. I started working in a beef processing plan, the cutting side of the house, about three months ago. For obvious reasons, all metal surfaces are 304 stainless. I haven't done any TIG welding since I retired from the Navy in 2009 (HT1 btw) and even then, very little stainless experience. I've done a couple of small weld jobs already, but my welds looked like... well, you know.

Is there anyone here that works in a slaughterhouse that could help me get back in the saddle again?

Do you really need somebody that works in a slaughterhouse? There are a number of folks here that are pretty good at SS welding. (I am not one of them however. Maybe someday. )
Ask your questions, I'll bet you get help.

And I would think the grade of stainless is 316, not 304. Could be 304, but 316 is "sanitation grade" everywhere I've seen.

SS is all about the same. Keep your heat low but high enough to get a puddle fast. Purge all pipe. Sch 10 is about 80 amps. Sanitary tube a bit less. Watch your interpass temps. Don’t rapid cool unless you want something to pull or warp.