Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice
11
Form No. Z2426
Rev. 03.04.2022
48” TWO DOOR AND DUAL-ZONE REFRIGERATOR/WINE RESERVE
Operation/Installation Manual
Maintenance
WARNING
Shut off the electricity to the unit
before cleaning the condenser and
other routine maintenance.
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.
CAUTION
Avoid damaging or crushing the con
denser fins or tubing.
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 br eak 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.
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.
