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PERLICK RESIDENTIAL UNDERCOUNTER USE & CARE GUIDE
STAINLESS STEEL CARE & CLEANING
General
Stainless steel is a “passive” metal because it contains other
metals like chromium, nickel and manganese that stabilize the
atoms. Chromium provides an invisible passive film that covers
the steel surface, acting as a shield against corrosion. As long as
the film is intact and not contaminated, the metal is passive and
stainless. If the passive film of stainless steel has been broken,
equipment can start to corrode and rust.
Three materials or processes can break down stainless steel’s
passive layer and allow corrosion to occur:
• Mechanical abrasion
• Deposits and water
• Chlorides
Mechanical abrasion
refers to items that will scratch a steel
surface. Steel pads, wire brushes and scrapers are prime
examples.
Water
comes out of the faucet in varying degrees of hardness.
Hard water may leave spots. When allowed to sit, these deposits
will break down the passive chromium layer and rust stainless
steel. Other deposits from food preparation must be promptly
removed with an appropriate cleaning agent.
Chlorides
are found nearly everywhere. They are in water, food
and table salt. Household and industrial cleaners are the worst
offenders.
Preventing Stainless Steel Rust
Use non-abrasive tools to clean stainless steel products. Soft
cloths and plastic scouring pads will not harm the steel’s passive
layer.
Clean with polish lines. Some stainless steels have visible
polishing lines or “grain”. When visible lines are present, always
scrub in a motion parallel to the lines. When the grain cannot be
seen, polish in a consistent straight pattern and not in a circular
motion.
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 chloride content
in the cleaner being used, contact your cleaner supplier. If your
present cleaner contains chlorides, ask your supplier for an
alternative. Avoid cleaners containing quaternary salt; it also can
attack stainless steel and cause pitting and rusting.
Keep food equipment clean. Use alkaline, alkaline chlorinated
or non-chloride cleaners at recommended strength. Clean
frequently to avoid build-up of hard, stubborn stains. The single
most likely cause of damage is chlorides in the water. Remember,
adding heat to cleaners that contain chlorides dramatically
increases their effect on stainless steel.
If chlorinated cleaners are used, immediately rinse and wipe
equipment and supplies dry. The sooner you wipe standing
water, especially when it contains cleaning agents, the better.
After wiping equipment down, allow it to air dry. Oxygen helps
maintain the stainless steel passive film.
Cleaning the Cabinet Interior/Exterior
CAUTION
NEVER use hydrochloric acid (muriatic
acid) on stainless steel. Do not use
abrasive cleansers or cloths on any interior or exterior
surfaces or removeable parts.
Glass panels may be cleaned using any standard glass cleaner
available on the market.
To clean interior and exterior non-metallic surfaces and
removable parts, wash with mild solution of soap and lukewarm
water with a little baking soda. Rinse and dry thoroughly.
Avoid getting water on the lights, controllers, fan motors and
unfinished wood wine rack faces.
Cleaning the Condenser
The condenser (located behind the front grille cover) should
be cleaned every three (3) months. Use a soft bristle brush and
vacuum to remove dust and lint.
DANGER
Flammable Refrigerant. Risk of fire
or explosion. Do not damage
refrigeration tubes.
CAUTION
Avoid damaging or crushing the
condenser fins or tubing.
CARE & MAINTENANCE