INSTALLATION, OPERATION & MAINTENANCE
Culinaire Warming Drawers CWD2.1/1
Revision Date:18/04/2012
Tel: 1300 79 1954 Web: www.stoddart.com.au Email: [email protected]
Version 3
Due to continuous product research and development, the information contained herein is subject to change without notice
Page 16
Stainless Steel Protection
Cleaning
•
For cleaning the stainless stain, check the cleaning section of the operation manual.
•
All metal surfaces should be checked while cleaning for damage, scuffs or scapes as these can lead to rust
and further damage to the product.
Corrosion Protection
•
Stainless steel exhibits good resistance to corrosion however, if not properly maintained stainless steel can
rust.
•
Any sign of mild rust or corrosion should be thoroughly cleaned with warm soapy water and dried as soon
as possible.
•
NEVER
use abrasive pads or cleaners for cleaning.
•
Medium rust or corrosion can treated by a commercial cleaning agent that contains
citric/oxalic/nitric/phosphoric. Do
NOT
use cleaning agents with chlorides or other harsh chemicals as this
can cause corrosion. After treatment, wash with warm (not hot) soapy water and dry thoroughly.
•
Thoroughly wipe the surfaces dry after cleaning and do NOT let water pool on the unit. Check crevices and
folds for pooling.
•
If an abrasive product is used while cleaning, thoroughly dry the unit and leave in an open or oxidised
area for the stainless steel protective layer to replenish.
•
When using, ensure all liquids and moisture is cleaned up straight away. Food liquids such as juices from
vegetables and fruits should NOT be left on preparation surfaces.
•
Do NOT leave items on the stainless steel such as cutting boards, rubber mats and bottles.
Surface Finish
•
To protect the polish, stainless steel should be dried by wiping a dry soft cloth in the same direction as
grained polish.
•
For
NON
-food contact surfaces, a light oil can be wiped on the surfaces with a cloth to enhance the
stainless steel surface. Wipe in the direction of the grain.
•
Some commercial stainless stain cleaners can leave residue or film on the metal; this may trap fine
particles of food on the surface, thus deeming the surfaces not
food safe
.
Summary of Contents for CH.CWD2.1/1
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