True GDM Series Technical & Service Manual page 120

STAINLESS STEEL EQUIPMENT CARE AND CLEANING
NAFEM - North American Association of Food Equipment Manufacturers
Enemies of Stainless Steel
There are three basic things which can break down
your stainless steels passivity layer and allow cor-
rosion to rear its ugly head.
1. Mechanical abrasion
2. Deposits & Water
3. Chlorides
Mechanical abrasion means those things that will
scratch the surface. Steel pads, wire brushes, and
scraper are prime examples.
Water comes out of our tap in varying degrees of
hardness. Depending on what part of the country
you live in, you may have hard or soft water. Hard
water may leave spots. Also, when heated, hard
water leaves deposits behind that if left to sit, will
break down the passive layer and rust your stainless
steel. Other deposits from food preparation and
service must be properly removed.
Chlorides are found nearly everywhere. They are in
w a t e r, food, and table salt. One of the worst perpe-
trator of chlorides can come from household and
industrial cleaners.
1. Stainless steels do rust when: Passivity (film-
shield) breaks down by scrapes or scratches by
deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire
brushes or scraper. (Step 1)
4. Use non-chlorinated cleaners at recommended
concentrations. Use only chloride free cleaners.
(Step 3)
5. Soften your water. Know the hardness of your
water. Use filters and softeners whenever pos-
sible. (Step 4)
6. Wipe off cleaning agent(s) and standing water
ASAP. Prolonged contact will cause eventual
problems. (Step 6)
To learn more about chloride-stress corrosion and
how to prevent it, contact the manufacturer of your
equipment, your cleaning materials supplier or
NAFEM.
N. American Association of Food
Equipment Manufacturers
401 N. Michigan Avenue
Chicago, Illinois 60611-4267
(312.644.6610) E-mail: NAFEM@hq_sba.com
Developed for NAFEM by
an independent testing laboratory,
Packer Engineering of Naperville, Illinois
120
Review
NAFEM