AccuTemp EVOLUTION Series Installation & Operator's Manual page 21

Installation Manual I Operation
4.7.5 How to to Protect Stainless Steel
All materials used in manufacturing AccuTemp products undergo
multiple thorough quality inspections, as does the production
process itself. For producing the internal parts of the appliance,
AccuTemp uses high-quality steel. These are steels commonly
indicated as corrosion-resistant or stainless, due to their
heightened resistance to corrosion. The surface of these
materials
is further treated during the manufacturing process (passivation
or electromechanical polishing) to increase their corrosion
resistance. However, improving these steels' corrosion resistance
does not mean that corrosion can never occur at all.
If corrosion starts on these types of steel, there may be one or
a combination of the factors listed below (it just takes a short
time for corrosion to develop):
1. Using water that has:
a. High chloride or sulphate content (such as table salt
NaCl,etc.)
b. High content of metals with opposite electrochemical
potential.
c. High oxygen content (HNO3, Cu2+, Fe2+).
d. pollutants (CO₂, H₂S, SO₂, iron).
e. High chlorine content.
f. High acidity.
g. Greater surface roughness due to improper cleaning.
2. Decreased possibility of natural passivation of material
surface due to the presence of deposits:
a. of calcium (due to hard water).
b. of biological substances (food residues).
3. Surface contamination by iron (such as due to use
of inappropriate cooking containers or cleaning with
mechanical metal objects).
4. By use of unsuitable cleaning chemicals.
MP4010-1903
To protect the equipment, we would recommend the following
steps:
1. Use the proper tools. Never use sandpaper on stainless steel,
as it can cause scratches in the steel, allowing corrosion
to form. Use non-abrasive tools, like soft cloths and plas-
tic scouring pad, stainless steel pads (scrub in direction of
polishing marks).
2. Clean with the polish lines or "grain" Scrub in a motion paral-
lel to the lines when visible lines are present. Use a soft cloth
or plastic scouring pad when grain cannot be seen.
3. Use alkaline, alkaline chlorinated or non-chloride containing
cleaners. Ask your supplier for an alternative if your present
cleaner contains chlorides. Avoid cleaners containing qua-
ternary salts to avoid pitting and rusting.
4. Keep your food equipment clean. Following the cleaning
instructions in Section 4.6 will greatly reduce the chances of
corrosion and rust.
5. Rinse and wipe equipment and supplies if chlorinated
cleaners are used, dry immediately. Wipe off standing water
as soon as possible, especially when it contains cleaning
agents.
6. Never use hydrochloric acid (muriatic acid) on stainless steel.
7. Regularly re-passivate with oxalic acid (Bar Keepers Friend or
equivalent) or citric acid (Citri-surf / Citri-clean or equiva-
lent) . Note – these materials are stronger and more effec-
tive than vinegar. These water based acids remove traces of
steel and activate the chromium oxide passive layer.
8. Always rinse the unit with clean water and dry with the
steamer door and drain valve open.
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