Perlick NS Series, NR Series warranty Stainless Steel

STAINLESS STEEL

CARE AND CLEANING REFERENCE GUIDE

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.

Stainless steels are “passive” metals because they contain other metals like chromium, nickel and manganese that stabilize the atoms. Chromium provides an invisible passive film that covers the steels 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 starts to corrode. At its end, it rusts.

ENEMIES OF STAINLESS STEEL

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

1.Mechanical abrasion

2.Deposits and water

3.Chlorides

Mechanical Abrasion refers to the 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. When allowed to sit, these deposits will break down the passive 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 the proper tools 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 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 do not use a circular motion. Polish in a consistent straight pattern.

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 on 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 if they have an alternative. Avoid cleaners containing quaternary salt; it also can attack stainless steel and cause pitting and rusting.

Keep your food equipment clean Use alkaline, alkaline chlorinated or non-chloride cleaners at reccommended 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 caustic effect on stainless steel.

Rinse, rinse, rinse! If chlorinated cleaners are used, immediately rinse and wipe equipment and supplies dry. The sooner you wipe off 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’s passive film.

NEVER use hydrochloric acid (muriatic acid) on stainless steel!

Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice

Form No. Z2285	4
Rev. 10.05.10