coldline CB36-HC User Manual page 10

cause the passive layer to break down and rust stainless steel. All deposits left
from food prep or service should be removed as quickly 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. Use the correct cleaning tools. Use non-abrasive tools when cleaning your
stainless steel products. The stainless steel's passive layer will not be harmed by
soft cloths and plastic scouring pads.
2. Clean along the polish lines. Polish lines or grain are visible on some stainless
steel. Always scrub parallel to visible lines. Use a plastic scouring pad or soft cloth
when grain is not visible.
3. 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 unsure of chloride content contact
the cleaner supplier. If present cleaner contains chlorides, ask for an alternative.
Avoid cleaners containing quaternary salts as they can attack stainless steel
causing pitting and rusting.
4. Water treatment. To reduce deposits, use soft water whenever possible.
Installation of certain filters can be an advantage. Contact a treatment specialist
about proper water treatment.
5. Maintain cleanliness of food equipment. Use cleaners at recommended strength
(alkaline, alkaline chlorinated or non-chloride). Avoid buildup of hard stains by
cleaning frequently
6. 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. All
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. Regularly restore/passivate stainless steel.
USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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