Stainless Steel Equipment Care And Cleaning - True TWC-24-OP Use And Care Manual / Installation Instructions

WINE AND BEVERAGE CABINET USE AND CARE MANUAL
S T A I N L E S S S T E E L E Q U I P M E N T C A R E A N D C L E A N I N G
CAUTION: Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces. Please ensure that you
use appropriate products when cleaning and polishing your True equipment. Cleaners containing chlorine must not be used as these
will attack the stainless steel causing damage and in some cases corrosion. Your supplier of cleaning products should be able to
advise you on the products suitable to keep your True equipment looking like new.
S T A I N L E S S S T E E L O P P O N E N T S
There are three basic things which can break down your stainless steel's passivity layer and allow corrosion to take place.
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 where you live. 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 S T E P S T H A T C A N H E L P P R E V E N T R U S T O N S T A I N L E S S S T E E L :
1. Using 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. 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 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 your cleaner's chloride content, contact your cleaner supplier.
If they tell you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners
containing quaternary 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 ( 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. Regularly restore / passivate stainless steel
S T A I N L E S S S T E E L E Q U I P M E N T C A R E A N D C L E A N I N G
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 stubborn stains and discoloring.
D) Easy-off and De-Grease It 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.
NOTE: The use of stainless steel cleaners or other such solvents is not recommended on plastic parts. Warm soap and water will
suffice.
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2001 East Terra Lane • O'Fallon, Missouri 63366-4434 USA
Tel: (636) 240-2400 • Toll Free: (800) 380-8783 • Parts: (800) 424-8783
Fax: (636) 272-7546 • E-mail: trueprofessional@truemfg.com