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3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
8. MAINTENANCE
8.1 INFORMATION ABOUT STAINLESS STEELS
Stainless steel is a steel grade 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.
8.2 THE COMMONEST CAUSES OF CORROSION:
Floor cleaning
Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If
the product is sprayed, without necessary precautions or suitable dilution, any splashes on the appliances may result
in the corrosion of legs, bases and low level trims.
Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on
the equipment and result in corrosion spreading to the entire surfaces.
Inappropriate cleaning product (Bleach, Acids, Soda)
If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically
designed for the maintenance of stainless steels) are used, irreversible etching of the stainless steel surfaces can
occur.
