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3BE390843NU – 01/12
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
3
MAINTENANCE
3.1 FOREWORD RELATING TO STAINLESS STEELS
Stainless steel is a steel grade so designed that a thin protective sheet is formed on the metallic surface,
which protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the
metallic surface).
Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues,
overflow of liquids, stagnant liquids,…) reduces the resistance of stainless steel to corrosion.
Whilst the composition of stainless steel enables it to withstand some chemical aggression better than
classical steels, you must not think that stainless steel is indestructible.
3 main factors contributing to corrosion should be watched for:
- The chemical environment in
general:
* Different brines
(Salt concentration, Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
- The temperature:
Any chemical environment is made considerably more
aggressive to stainless steel as the temperature rises.
- The duration:
The longer the contact time between stainless steel and
the chemicals, the more noticeable the consequences of
corrosion will be.
The combination of these three factors may lead to the eventual destruction of parts of the equipment,
even if they have been made in very high quality stainless steel.
Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the
steel itself. Generally, cleaning products, which are not appropriate or are improperly used, lack
of maintenance or extreme conditions of use are often found to be the cause of the damage.
WARNING!
The manufacturer will not be held responsible for cases of corrosion resulting from these
conditions and the warranty will not apply.
A list of the most frequent causes follows, to allow you to better identify possible inappropriate
use and to ensure the long service life of your equipment.
