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3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
7. MAINTENANCE
7.1 ABOUT STAINLESS STEELS
Stainless steel
is a type of steel designed to allow a thin protective film to form on the metal surface
and to protect it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the
metal surface).
Any element disturbing the formation of this film, or making its partial destruction easier (Food deposits,
overflows, stagnant liquids...) affects stainless steel resistance to corrosion.
If the composition of stainless steel allows it to resist to certain chemical aggressions better than
standard steel,
do not imagine that stainless steel is indestructible
.
3 main factors of corrosion should be checked:
- The chemical environment. In general: * Various brines
(Salt concentration, sauerkraut …)
* Chlorides, particularly in:
- Cleaning products
- Bleach.
- Temperature:
Any chemical environment sees its aggression
towards stainless steel considerably increased at
higher temperature.
- Time:
The longer the contact time between stainless steel
and the chemical environment is, the more
perceptible the consequences of the corrosion will
be.
The combination of these three factors can lead to the destruction of interior surfaces, even those of
high quality stainless steel.
Note that when stainless steel corrodes, it is extremely rare that it comes from the steel itself.
Generally, inappropriate or badly used cleaning products, bad maintenance or extreme conditions of
use are often the cause of the problems encountered.
WARNING
The manufacturer can not be held responsible for cases of corrosion encountered in these
conditions and no warranty will then apply.
A list of the most frequent cases is given below, so that you can identify these possible causes
of bad use and maintain the service life of your equipment as long as possible.
