hussman FMSS-L Electrical Wiring Diagrams, Treat your Water, Keep your Food Equipment Clean

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 for an alternative. Also, avoid cleaners containing quaternary salts as they also can attack stainless steel & 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. Salts in a properly maintained water softener are your friends. If you are not sure of the proper water treatment, call a treatment specialist.

IGSS-FMSS-L-0708

5.Keep your Food Equipment Clean

Use alkaline, alkaline chlorinated or non-chlorinated cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in your stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides has a similar effect.

6.RINSE, RINSE, RINSE

If chlorinated cleaners are used you must rinse, rinse, rinse and wipe dry immediately. The sooner you wipe off standing water, especially when sit contains cleaning agents, the better. After wiping the equipment down, allow it to air dry for the oxygen helps maintain the stainless steel’s passivity film.

7.Never Use Hydrochloric Acid (Muriatic Acid) on Stainless Steel

8.Regularly Restore/Passivate Stainless Steel

Electrical Wiring Diagrams

	3’	W1400007
	8’	W1400009
Low / Medium Temp	10’	W1400015
	11’	W1400012
	12’	W1400016
FMSS-L 4’ REM DUAL TEMP	4’	W1400017
FMSS-L 8’ REM DUAL TEMP	8’	W1400005

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