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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. To insure proper
water treatment, call a treatment specialist.
5. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently
to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember
the single most likely cause of damage is chlorides in the water. Heating cleaners that contain
chlorides have a similar effect.
6. Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner
you wipe off 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’s passivity film.
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.
Job
Cleaning Agent
Comments
Routine cleaning
Soap, ammonia,
detergent, Medallion
Apply with soft cloth or sponge.
Fingerprints and smears
Arcal 20, Lac-O-Nu Ecoshine
Provides barrier film
Stubborn stains and
discoloration
Cameo, Talc, Zud,
First Impression
Rub in direction of polish lines.
Grease and fatty acids,
blood, burnt-on foods
Easy-off, DeGrease It Oven Aid Excellent removal
on all finishes
Grease and Oil
Any good commercial
detergent
Apply with soft cloth or sponge.
Restoration/Passivation
Benefit, Super Sheen
Review
1.
Stainless steels rust when passivity (film-shield) breaks down as a result of scrapes, scratches,
deposits and chlorides.
2.
Stainless steel rust starts with pits and cracks.
3.
Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.
4.
Use non-chlorinated cleaners at recommended concentrations. Use only chloride-free cleaners.
5.
Soften your water. Use filters and softeners whenever possible.
6.
Wipe off cleaning agent(s) and standing water as soon as possible. Prolonged contact causes
eventual problems.
To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer
or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.