Stainless Steel Equipment Care And Cleaning - Turbo Air E Series Installation And Operation Manual

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

CAUTION:
Do not use any steel wool, abrasive or chlorine based products to clean
stainless steel surfaces.
Stainless Steel Opponents
There are three basic things which can break down your stainless steel's passivity layer and allow
corrosion to rear its ugly head.
1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can
be abrasive to stainless steel's surface.
2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending
on what part of the country you live in. Hard water can leave spots. Hard water that is heated can
leave deposits if left to sit too long. These deposits can cause the passive layer to break down and
rust your stainless steel. All deposits left from food prep or service should be removed as soon as possible.
3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type
of chlorides to use.
8 steps that can help prevent rust on stainless steel:
1. Using the correct deaning tools
Use non-abrasive tools when cleaning your stainless steel products. The stainless steel's passive layer will
not be hamed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks.
2. Cleaning along the polish lines
Polishing lines or "grain" are visible on some stainless steels. Always scrub parallel to visible lines on some
stainless steels. Use a plastic scouring pad or soft cloth when you cannot see the grain.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleanners
While many traditional cleaners are loaded 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 if they have an altemative. Avoid
cleaners containning quatemary salts as they can attack stainless steel, causing pitting and rusting.
4. Water Treatment
To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive
and distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact
a treatment specialist if you are not sure of the proper water treatment.
5. Maintaining the cleanliness of your food equipment
Use cleaners at recommended strength(alkaline,alkaline chlorinated or non-chloride).Avoid build-up of
hard stains by cleaning frequently. When boiling water with your stainless steel equipment, the single
most likely cause of damage is chlorides in the water. Heating any cleaners containing chlorides will
have the same damaging effects.
6. Rinse
When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing
cleaning agents and water as soon as possible. Allow the stainless steel equipment to air dry. Oxygen
helps maintain the passivity film on stainless steel.
7. Hydrochloric acid(muriatic acid)should never be used on stainless steel
8. Regularty restore/passivate stainless steel
Recommended cleaners for certain situations/environments of stainless steel
A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for routine cleaning.
B) Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears.
C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines for stubbom
stains and discoloring.
D) Easy-off and De-Grease lt oven aid are excellent for removals on all finishes for grease-fatty acids,
blood and burnt-on foods.
E) Any good commercial detergent can be applied with a sponge or cloth to remove grease and oil.
F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation.
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