3B-490033NU – 10/19
Page 8
EN
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
26 MAINTENANCE
26.1
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.
27 MAINTENANCE OF APPLIANCE
WARNING: Regular and thorough cleaning will ensure prolonged service life
♦
UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60°C.
♦
The result will be serious discolouration and damage to the surfaces.
♦
Jet washers and hoses, high or low pressure should never be used for cleaning.
♦
The warranty will not cover resulting damage if the following guidance is ignored.
♦
The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦
Cleaning operations (except the inside of the well) must be undertaken with the well lowered (horizontal). This protects the heating
elements and active parts from splashing.
27.1
CLEANING STAINLESS STEEL SURFACES
It is necessary to keep the metal surface perfectly clean by removing all dust, metallic particles and deposits of any nature that could damage
the protective sheet as mentioned above.
To achieve this it is sufficient to wash these surfaces with water and soap or any neutral, non-abrasive detergent product. RINSE CAREFULLY
and wipe the surfaces dry. Never scrub stainless steel with wire if necessary use a non-stick scourer or similar and scrub in the same direction as the
stainless steels polished finish.
27.2
MAINTENANCE OF INTERNAL SURFACES (TANK)
The general principle consists in not letting the following settle in certain places:
- Substances likely to become concentrated and so become corrosive.
- Settling of different minerals contained in water and likely to generate corrosion (walls) performance and life-duration (fan balancing,
exchanger dissipation, ..) problems.
27.3
MATERIAL USED FOR COOKING CORROSIVE PRODUCTS
(Sea fish, sauerkraut)
The materials used intensively and regularly for cooking corrosive products, such as sea fish, sauerkraut, …, should be cleaned carefully and
systematically after each use.
