AccuTemp EDGE ALTEH-10 Panduan Pemilik dan Petunjuk Pemasangan - Halaman 10

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Caring For Stainless Steel

This section provides specific guidelines for cleaning and protecting the stainless steel surface of your

equipment.

Important!

Always disconnect power before cleaning (or servicing) the unit. Never spray the control console, electrical

controls, gas controls, or connections with water. Clean these areas by wiping them with a clean, damp cloth.

The stainless steel can be cared for using any good commercial stainless steel cleaner or polish. Contrary to

popular belief, stainless steel remains resistant to corrosion only as long as its passive surface remains intact.

There are some basic rules to prevent the breakdown of this surface.

Only plastic scouring pads and soft cloths should be used, since they will not damage the stainless steel surface.

Never use anything that will scratch the surface such as steel pads, wire brushes, or scrapers. In the pan, scratches

make cleaning more difficult and provide places for bacteria to collect and grow. Never use steel wool since it

can leave particles embedded in the pan and can also lead to eventual corrosion and pitting. Never let deposits

from water, particularly hard water, or deposits from food sit on the surface for extended periods. Wipe up

deposits and spills promptly. After cleaning, rinse off the cleaning agents thoroughly with water, wipe dry, and

then allow the surface to air dry. Oxygen actually helps maintain stainless steel's protective surface.

Never use cleaners containing chlorides (or quaternary salts, since they

can also contribute to pitting and rusting). Use only alkaline, alkaline-

chlorinated, or non-chloride cleaners.

Tip: If you've been doing a lot of continued boiling or steaming, you

may notice a build-up of lime or scale in the pan. This cleans up easily

using vinegar, a vinegar/water mixture, or any commercial de-liming / de-

scaling solution.

Sanitizing

Suggested Tools:

a. Cleaner, such as Klenzade HC-10 or HC-32 from ECOLAB, Inc.

b. Kettle brushes in good condition

c. Sanitizer such as Klenzade XY-12.

d. Film remover such as Klenzade LC-30.

Procedure:

1. Clean food contact surfaces as soon as possible after use. If the unit is in continuous use, thoroughly clean

and sanitize the interior and exterior at least once every 12 hours.

2. Scrape and flush out food residues. Be careful not to scratch the unit with metal implements.

3. Prepare a hot solution of the detergent/cleaning compound as instructed by the supplier. Clean the unit

thoroughly. A cloth moistened with cleaning solution can be used to clean controls, housings, and electrical

conduits.

4. Rinse the unit thoroughly with hot water, and then drain completely.

5. As part of the daily cleaning program, clean soiled external and internal surfaces. Remember to check the

sides of the unit and control housing.