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Turbo air
4. Water Treatment
To reduce deposits, soften the hard water when possible. Installation of certain
filters can remove corrosive and distasteful elements. Salts in 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 too frequently. When boiling
water with your stainless steel equipment, the single most likely cause of damage is
chlorides in the water. Heating any 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) Use any good commercial detergent with a sponge or cloth to remove grease
and oil.
F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation.
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
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