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Single Door Undercounter Refrigeration Installation & Operation Manual
MAINTENANCE - SINGLE DOOR UNDERCOUNTER CABINETS
Light Bulb Replacement
To replace a defective or burnt out bulb, remove the
glass light cover by pulling off the cover. Unscrew the
bulb and replace it with an identical or smaller bulb. The
Perlick replacement part number is 67026.
Stainless Steel Care
Stainless steel is a "passive" metal because it
contains other metals like chromium, nickel and
manganese that stabilize the atoms. Chromium
provides an invisible passive film that covers the steel
surface, acting as a shield against corrosion. As long
as the film is intact and not contaminated, the metal is
passive and stainless. If the passive film of stainless
steel has been broken, equipment can start to corrode
and rust.
Three materials or processes can break down stainless
steel's passive layer and allow corrosion to occur:
► Mechanical abrasion
► Deposits and water
► Chlorides
Mechanical abrasion refers to items that will scratch
a steel surface. Steel pads, wire brushes and scrapers
are prime examples.
Water comes out of the faucet in varying degrees of
hardness. Hard water may leave spots. When allowed
to sit, these deposits will break down the passive
chromium layer and rust stainless steel. Other deposits
from food preparation must be promptly removed with
an appropriate cleaning agent.
Chlorides are found nearly everywhere. They are in
water, food and table salt. Household and industrial
cleaners are the worst offenders.
Preventing Stainless Steel Rust
Use non-abrasive tools to clean stainless steel products.
Soft cloths and plastic scouring pads will not harm the
steel's passive layer.
Clean with polish lines. Some stainless steels have
visible polishing lines or "grain". When visible lines are
present, always scrub in a motion parallel to the lines.
When the grain cannot be seen, polish in a consistent
straight pattern and not in a circular motion.
Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice.
Use alkaline, alkaline chlorinated or non-chloride
containing cleaners. 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 chloride content in the cleaner being used,
contact your cleaner supplier. If your present cleaner
contains chlorides, ask your supplier for an alternative.
Avoid cleaners containing quaternary salt; it also can
attack stainless steel and cause pitting and rusting.
Keep food equipment clean. Use alkaline, alkaline
chlorinated or non-chloride cleaners at recommended
strength. Clean frequently to avoid build-up of hard,
stubborn stains. The single most likely cause of damage
is chlorides in the water. Remember, adding heat to
cleaners that contain chlorides dramatically increases
their effect on stainless steel.
If chlorinated cleaners are used, immediately rinse and
wipe equipment and supplies dry. The sooner you wipe
standing water, especially when it contains cleaning
agents, the better. After wiping equipment down, allow
it to air dry. Oxygen helps maintain the stainless steel
passive film.
Cleaning the Cabinet Interior/Exterior
CAUTION
steel. Do not use abrasive cleansers on cloths
on any interior or exterior surfaces, including
removable parts.
Glass panels may be cleaned using any standard glass
cleaner available on the market.
To clean interior and exterior non-metallic surfaces and
removable parts, wash with mild solution of soap and
lukewarm water with a little baking soda. Rinse and dry
thoroughly. Avoid getting water on the lights, controllers,
fan motors and unfinished wood wine rack faces.
8
NEVER use hydrochloric acid
(muriatic acid) on stainless
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