Chapter7
Cleaning and Care
Page24
Special Care Instructions
Mobile bain marie
SPA/K-2DW | SPA/K-3DW
4330036_A1
Table of care measures
Cleaning and care measures
Action
dai
ly
mo
n
th
ly
annual
ly
if
r
e
q
u
ir
e
d
Cooling well
clean
x
Cooling well
descale
x
Outer cover of the mobile bain marie
clean
x
Swivel casters
lubricate
x
Water drain taps
lubricate
x
Connecting lead: mechanical damages and obsolescence
check
x
Mains plug: mechanical damages and obsolescence
check
x
7.4
Special Care Instructions
The resistance to corrosion of stainless steels is based on a passive layer which is formed on the surface
when oxygen is admitted. The oxygen in the air is sufficient for the formation of the passive layer, so that
faults or damage to the passive layer can be remedied again automatically by mechanical action.
The passive layer develops or reforms more quickly when the steel comes into contact with flowing water
containing oxygen. The passive layer can be chemically damaged or disrupted by agents having a reducing
(oxygen-consuming) action when the steel comes into contact with them in concentrated form or at high
temperatures.
Such aggressive substances are for example:
§
substances containing salt and sulphur
§
chlorides (salts)
§
seasoning concentrates (e.g. mustard, vinegar essence, seasoning cubes, saline solutions).
Further damages can occur due to:
§
extraneous rust (e.g. from other components, tools or rust film)
§
iron particles (e.g. grinding dust)
§
contact with non-ferrous metals (element formation)
§
lack of oxygen (e.g. no admission of air, low-oxygen water).
General working principles for the handling of appliances made of "refined stainless steel":
§
Always keep the surface of appliances made from stainless steel clean and accessible to the air.
§
Use cleaning agents suitable for stainless steel. No bleaching and chloride-containing cleaning
agents should be used.
§
Remove layers of lime scale, grease, starch and egg-white daily by cleaning. Corrosion can occur
underneath these layers due to lack of air admission.
§
After each cleaning operation remove all cleaning agent residues by wiping thoroughly. Afterwards,
the surface should be thoroughly dried.
§
Do not bring parts made of stainless steel into contact with substances such as concentrated acids,
seasonings and salts for longer than is absolutely necessary. Acid fumes which generate during
cleaning of tiles also promote the corrosion of "refined stainless steel".
§
Avoid damaging the surface of the stainless steel, particularly by metals other than stainless steel.
