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General
The Hatco Glo-Ray Heated Shelf Units are designed
for maximum durability and performance with minimum
maintenance.
17!\WARNINGI
ELECTRIC SHOCK HAZARD:
• Turn the power switch OFF, unplug the power
cord, and allow the unit to cool before
performing any maintenance or cleaning.
• DO NOT submerge or saturate with water.
Unit is not waterproof. Do not operate if unit
has been submerged or saturated with water.
Cleaning
To preserve the finish of the Glo-Ray Heated Shelf, it is
recommended that the surfaces stains may be removed
with a good stainless steel cleaner or a non-abrasive
cleaner. Hard to reach areas should be cleaned with a
small brush and mild soap.
NOTICE
Use non-abrasive cleaners only. Abrasive
cleaners cou ld scratch the finish of the unit,
marring its appearance and making it
susceptible to soil accumulation.
Stainless Steel Cleaning and Care
There are three basic things, which can break down your
stainless steel's passivity layer and allow corrosion.
1. Mechanical Abrasion
Mechanical Abrasion means those things that
will scratch the steels surface. Steel Pads, wire
Brushes, and Scrapers are prime examples.
2. Water
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
break down the passive layer and rust your stainless
steel. Other deposits from food preparation and
service must be properly removed.
7. Maintenance
3. Chlorides
Chlorides are found nearly everywhere. They
are in water, food and table salt. One of the worst
perpetrators of chlorides can come from household
and industrial cleaners.
Don't Despair! Here are a few steps that can help prevent
stainless steel rust.
1. Use the Proper Tools
When cleaning your stainless steel
care to use non-abrasive tools. Soft Clothes and
plastic scouring pads will NOT harm the steel's
passive layer. Stainless steel pads can also be
used but the scrubbing motion must be in the same
direction of the manufacturer's polishing marks.
2. Clean With the Polish Lines
Some stainless steels come with visible polishing
lines or "grain". When visible lines are present, you
should ALWAYS scrub in a motion that is parallel to
them. When the grain cannot be seen, play it safe
and use a soft cloth or plastic scouring pad.
3. Use Alkaline or
Non-chloride Containing Cleaners
While many
with chlorides, the industry is providing an ever
increasing choice of non-chloride cleaners. If you
are not sure of your cleaner's chloride content
contact your cleaner supplier. If they tell you that
your present cleaner contains chlorides, ask for
an alternative. Also, avoid cleaners containing
quaternary salts as they also can attack stainless
steel & cause pitting and rusting.
4. Treat your Water
Though this is not always practical, softening hard
water can do much to reduce deposits. There
are certain filters that can be installed to remove
distasteful and corrosive elements. If you are not
sure of the proper water treatment, call a treatment
specialist.
5. Keep your Food Equipment Clean
Use alkaline or non-chlorinated cleaners at
recommended strength. Clean frequently to avoid
build-up of hard, stubborn stains. If you boil water
in your stainless steel equipment, remember the
sit,
will
single most likely cause of damage is chlorides in
the water. Heating cleaners that contain chlorides
has a similar effect.
9
products,
traditional
cleaners are loaded
take
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