Models SDB/SDP Installation & Operation Manual
Maintenance
Stainless Steel Care & Cleaning
General
Contrary to popular belief, stainless steel is 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 steel is a “passive” metal because it contains other metals like chromium, nickel and manganese that stabilize the atoms. Chromium provides an invisible passive film that covers the steel 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 and rust.
There are three basic things which can break down stainless steel’s passive layer and allow corrosion to occur:
•Mechanical abrasion
•Deposits and water
•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
Clean with polish lines. Some stainless steels come 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
Keep food equipment clean. Use alkaline chlorinated or
Rinse, rinse, rinse! If chlorinated cleaners are used, immediately rinse and wipe equipment and supplies dry. The sooner you wipe 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 passive film.
Cleaning Cabinet Interior/Exterior
CAUTION NEVER use hydrochloric acid (muriatic acid) on stainless steel. Do not use abrasive cleansers
or cloths on any interior or exterior surfaces or removable parts.
Glass panels may be cleaned using any standard glass cleaner available on the market.
To clean interior and exterior
Cleaning the Door Tracks
Keep tracks clean of dirt and debris. Use a food grade lubricant to periodically lube the tracks.
Printed in USA | 7 | 0213 |