True GDM Series Technical & Service Manual page 118

STAINLESS STEEL EQUIPMENT CARE AND CLEANING
NAFEM - North American Association of Food Equipment Manufacturers
6. Rinse, Rinse, Rinse
If chlorinated cleaners are used you must rinse,
rinse, rinse and wipe dry immediately. The
sooner you wipe off standing
water, especially when it contains cleaning
agents, the better. After wiping the equipment
down, allow it to air dry for the oxygen helps
maintain the stainless steels' passivity film.
Recommended cleaners for specific situations
Job
Routine cleaning
Fingerprints
& smears
Stubborn stains
& discoloration
Grease & fatty acids,
blood, burnt-on foods
Grease & oil
Restoration/
Passivation
Cleaning Agent
Soap, ammonia, detergent
Medallion
Arcal 20, Lac-O-Nu
Ecoshine
Cameo, Talc, Zud
First Impression
Easy-off, DeGrease It
Oven Aid
Any good commercial
detergent
Benefit, Super Sheen
118
7. Never use hydrochloric acid (muriatic acid)
on stainless steel
8. Regularly restore / passivate stainless steel
Comments
Apply with cloth or sponge
Provides barrier film
Rub in direction
of polish lines
Excellent removal
on all finishes
Apply with sponge
or cloth