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metal tools that might scratch the surface.
Scratches make the surface harder to clean
and provide places for bacteria to grow.
Do NOT use steel wool, which may leave
particles in the surface and cause eventual
corrosion and pitting.
g.
The outside of the unit may be polished with a
stainless steel cleaner such as “Zepper” from
Zep Manufacturing Co.
h.
h.
When equipment needs to be sanitized, use a
solution equivalent to one that supplies 200
parts per million available chlorine. Obtain
advice on sanitizing agents from your supplier
of sanitizing products. Following the supplier’s
instructions, apply the agent after the unit has
been cleaned and drained. Rinse off the
sanitizer thoroughly.
NOTICE
NEVER LEAVE A CHLORINE SANITIZER IN
C O N T A C T W I T H S T A I N L E S S S T E E L
SURFACES LONGER THAN 30 MINUTES.
LONGER CONTACT CAN CAUSE STAINING
AND CORROSION.
i.
It is recommended that each piece of equipment
be sanitized just before use.
j.
If there is difficulty removing mineral deposits or
a film left by hard water or food residues, clean
the kettle thoroughly and then use a deliming
agent, like Groen Delimer/Descaler (Part
Number 114800) or Lime-Away from Ecolab, in
accordance with the manufacturer’s directions.
Rinse and drain the unit before further use.
k.
If cleaning problems persist, contact your
cleaning product representative for assistance.
The supplier has a trained technical staff with
laboratory facilities to serve you.
