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4. Water Treatment
To reduce deposits, soften the hard water when possible. Installation of certain filters can
remove corrosive and distasteful elements. Salts in a properly maintained water softener can
be to your advantage. Contact a treatment specialist if you are not sure of the proper water
treatment.
5. Maintaining the cleanliness of your food equipment
Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride). Avoid
build-up of hard stains by cleaning frequently. When boiling water with your stainless steel
equipment, the single most likely cause of damage is chlorides in the water. Heating nay
cleaners containing chlorides will have the same damaging effects.
6. Rinse
When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe
standing cleaning agents and water as soon as possible. Allow the stainless steel equipment to
air dry. Oxygen helps maintain the passivity film on stainless steel.
7. Hydrochloric acid (muriatic acid) should never be used on stainless steel.
8. Regularly restore/passivate stainless steel.
Recommended cleaners for certain situation/environments of stainless steel.
A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for
routine
cleaning.
B) Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears.
C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines
for stubborn stains and discoloring.
D) Easy-off and De-Grease it oven aid are excellent for removals on all finishes for grease-fatty
acids, blood and burnt-on foods.
E) Any good commercial detergent can be applied with a sponge or cloth to remove grease and
oil.
F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation.
