MAINTENANCE INSTRUCTIONS
CARE OF STAINLESS STEEL
Stainless steel is a marvelous material: strong, lustrous and low maintenance. With a minimum of care, it will normally retain its beauty and durability for the life of the equipment. In some applications, however, special care is required in order to maintain stainless steel’s special prop- erties.
External components, such as cabinets and control panels, are finished with a grain pattern. This pleasing finish is best maintained by cleaning with a
Restore stainless steel’s luster by applying a polish specifically made for stainless steel. Spray on, wipe off with a soft cloth, rubbing in the direction of the grain.
Never use metal implements, wire brushes, abrasive scratch pads or steel wool to clean stainless steel.
Warmer pans, insets and other vessels are subject to a harsher environment. Wells Manufac- turing uses an very high quality stainless steel (#304DDQ) for our food warmer pans. Even the highest quality stainless steel, however, is mostly iron, and will rust, pit and corrode under the following conditions:
•Poor Water Quality: Hard water (water with a high content of dissolved minerals) will leave mineral deposits when allowed to dry. Calcium (lime) can buildup on heated surfaces, even under water. If left unattended, hard water spots and lime buildup can lead to rusting, corro- sion and pitting.
•Contact with Chlorides: Chlorides (specific compounds of chlorine) are found in food, ta- ble salt and many cleansers. Chlorides can attack the surface of stainless steel, resulting in corrosion and pitting.
Keep your stainless steel warmers clean and free from calcium buildup. Use alkaline, alkaline chlorinated or
Use citric
For additional information, please read the NAFEM Stainless Steel Equipment and Cleaning Guide. Contact NAFEM at :
North American Association of Food Equipment Manufacturers 401 N. Michigan Avenue
Chicago, Illinois
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