© ScanBox Thermo Products AB 2018
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Cleaning of Anodized Aluminum Surfaces
General
Detergents
Fixed Waste
Scratches
Cleaning Methods
Anodized aluminum surfaces must be cleaned if food has been spilled and/or is stuck in order to keep
the product hygienic Cleaning must be completed before the product is reheated or cooled down
Avoid spillage, if possible Clean spillage before it dries since dried spillage is harder to get rid of Be-
ware of the hot surfaces
The anodized aluminum surfaces are sensitive to strong acids and, in particular, to strong alkalis, eg
sodium hydroxide Therefore, detergents with such content should NOT be used as they may cause
stains and veins Soft clean water in combination with a neutral detergent (pH 6-8) is recommended
The anodized surface is not sensitive to organic solvents why such can be used, eg mineral turpentine
Do not use aggressive detergents such as spray cleaners
Dried food residue on the inside of the box can be scraped away with a plastic scraper The surface
can be polished with a sponge (3M) or equivalent
Scratches that have gone through the anodization and exposes the aluminum below is considered purely
cosmetic damage This is due to the excellent adhesion of the anodization and the built-in properties of
the aluminum; however, these types of scratches pose a risk of further corrosion
Scratches on the fiberglass plastic laminate on the outside of the box can be polished with gel coat,
which will improve damages of mechanical surfaces and turn into a glassy surface Larger damages such
as holes and deep scratches in plastic laminate can be spackled with fiberglass putty and painted
Please contact ScanBox Thermo Products AB at: +46 454-30 83 00 or info@scanboxse if you have
further questions
Cleaning can be done with a hose nozzle or with squeegees and cloths A bucket of hot water with soft
cleaners and a brush is recommended Rinse with low pressure water hose and wipe dry with a soft
cloth
Verify your products IP-classification on the CE mark placed on the side of the product Information on
how to interpret the IP-classification is available at
http://wwwspse/en
The manual method allows the use of wax-based cleaners and polishing / wiping with a soft cloth
The thin wax layer reduces the risk of food spillage getting stuck on the surface thus prolonging time
between cleaning
Cleaning of Stainless Steel Surfaces
General
Stainless steel surfaces soiled with food residue must be cleaned to remain hygienic Cleaning must be
completed before each use or once a day Avoid food spillage, if possible Clean food residue before it
dries to facilitate cleaning
Beware of hot surfaces
Section
- Maintenance & Cleaning