23
Front Deck Pan Placement
ATTENTION!
When reassembling the front self-service portion of
the case, assure proper installation of bottom deck
pan. If the deck pan is NOT installed properly, the front
self service section will NOT maintain safe product
temperature.
Stainless Steel Cleaning and Care
There are three basic things, which can break down your
stainless steel’s passivity layer and allow corrosion.
1. Mechanical Abrasion
Mechanical Abrasion means those things that will
scratch the steels surface. Steel Pads, wire Brushes,
and Scrapers are prime examples.
2. Water
Water comes out of our tap in varying degrees of
hardness. Depending on what part of the country you
live in, you may have hard or soft water. Hard water
may leave spots. Also, when heated, hard water
leaves deposits behind that if left to sit, will break down
the passive layer and rust your stainless steel. Other
deposits from food preparation and service must be
properly removed.
3. Chlorides
Chlorides are found nearly everywhere. They
are in water, food and table salt. One of the worst
perpetrators of chlorides can come from household
and industrial cleaners.
Don’t Despair! Here are a few steps that can help prevent
stainless steel rust.
1. Use the Proper Tools
When cleaning your stainless steel products, take
care to use non-abrasive tools. Soft Clothes and
plastic scouring pads will NOT harm the steel’s
passive layer. Stainless steel pads can also be
used but the scrubbing motion must be in the same
direction of the manufacturer’s polishing marks.
2. Clean With the Polish Lines
Some stainless steels come with visible polishing lines
or “grain”. When visible lines are present, you should
ALWAYS scrub in a motion that is parallel to them.
When the grain cannot be seen, play it safe and use a
soft cloth or plastic scouring pad.
3. Use Alkaline, Alkaline Chlorinated or
Non-chloride Containing Cleaners
While many traditional cleaners are loaded with
chlorides, the industry is providing an ever increasing
choice of non-chloride cleaners. If you are not sure of
your cleaner’s chloride content contact your cleaner
supplier. If they tell you that your present cleaner
contains chlorides, ask for an alternative. Also, avoid
cleaners containing quaternary salts as they also can
attack stainless steel & cause pitting and rusting.
4. Treat your Water
Though this is not always practical, softening hard
water can do much to reduce deposits. There
are certain filters that can be installed to remove
distasteful and corrosive elements. Salts in a properly
maintained water softener are your friends. If you are
not sure of the proper water treatment, call a treatment
specialist.
5. keep your Food Equipment Clean
Use alkaline, alkaline chlorinated or non-chlorinated
cleaners at recommended strength. Clean frequently
to avoid build-up of hard, stubborn stains. If you boil
water in your stainless steel equipment, remember the
single most likely cause of damage is chlorides in the
water. Heating cleaners that contain chlorides has a
similar effect.
6. RINSE, RINSE, RINSE
If chlorinated cleaners are used you must rinse, rinse,
rinse and wipe dry immediately. The sooner you
wipe off standing water, especially when sit contains
cleaning agents, the better. After wiping the equipment
down, allow it to air dry for the oxygen helps maintain
the stainless steel’s passivity film.
7. Never Use Hydrochloric Acid (Muriatic Acid) on
Stainless Steel
8. Regularly Restore/Passivate Stainless Steel
User Information
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