Stainless steel tarnish is contaminating food product

In our frozen dough production facility there is a short stainless "chainmail" conveyor belt. It must be cleaned at least twice a day to prevent some form of oxide layer from forming on it's surface which is then transferred to the product. I was not aware that stainless could do this. Could someone please explain what it causing this problem and is there a way to prevent it?

I politely question the word oxidation as stainless steel does not oxidize that fast except at rather high temperatures and then it takes aggressive chemicals or abrasive action to remove it.
So, I think that you are getting oils or starches from the product being burned on the belting.
This area is definitely not my forte, but I do not think that teflon coating will help as the product will still burn on the belting. It might be easier to clean, but it will be an expensive trial that might not help.