Stainless Steel Equipment Care and Cleaning

STAINLESS STEEL EQUIPMENT

CARE AND CLEANING

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic; 300 series stainless steels are called austenitic, contain chromium and nickel; and 200 series stainless, also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types.

With 12-30 percent chromium, an invisible passive film covers the steel’s surface acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stain-less. If the passive film of stainless steel has been broken, equipment starts to corrode. At its end, it rusts.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur.

1.Mechanical abrasion

2.Deposits and water

3.Chlorides

Mechanical abrasion means those things 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. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when

ELECTRIC STATIONARY KETTLES

heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.

Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners. So what does all this mean? Don’t Despair!

Here are a few steps that can help prevent stainless steel rust.

1.Use the proper tools.

When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads also can be used but the scrubbing motion must be in the direction of the manufacturers’ polishing marks.

2.Clean with the polish lines

Some stainless steel comes with 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, play it safe and use a soft cloth or plastic scouring pad.

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 chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and 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. To insure proper water treatment, call a treatment specialist.

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K20EL, K20ETL, K60EL, K40EL, K40ETL specifications

Vulcan-Hart is a recognized leader in the commercial kitchen equipment industry, offering a robust range of models, including the K60ETL, K40ETL, K40EL, K60EL, and K20ETL. These units are specially designed for high-performance cooking in busy environments, ensuring reliability, efficiency, and convenience.

The K60ETL and K60EL models are equipped with powerful electric heating elements that deliver quick, even heating. Their robust construction allows for an impressive output, making them suitable for large-scale operations such as restaurants and catering services. These models feature a solid-state temperature control for precise cooking. The ability to maintain consistent temperatures is critical for food safety and quality.

In contrast, the K40ETL and K40EL stand out for their compact designs, without compromising on power or performance. These models are perfect for establishments where space is at a premium but where high-capacity cooking is still a requirement. The K40 series utilizes top-grade insulation technology, ensuring energy efficiency while keeping the outer surfaces cooler to the touch. This not only enhances safety for kitchen staff but also contributes to lower energy bills.

The K20ETL model is designed for smaller kitchens or venues, offering a smaller footprint without sacrificing quality or performance. It includes a user-friendly control interface that simplifies operation for all levels of kitchen staff. The quick recovery heating technology ensures that the unit is always ready when needed, allowing for faster preparation times, which is essential during peak service periods.

Featuring durable stainless steel construction and designed for easy cleaning, all these models take hygiene into account. They are built to withstand the rigors of daily use while maintaining a professional appearance. The design of the cooking surfaces also promotes even heat distribution, reducing the likelihood of hot spots and cooking inconsistencies.

Furthermore, slight variances in features among the models cater to specific operational needs, offering flexibility for varying establishment sizes and cooking requirements. Vulcan-Hart’s commitment to innovation and quality ensures that kitchen operators can rely on these units for optimal cooking performance and durability, making them a valuable addition to any commercial kitchen.