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Stainless Steel Equipment Care & Instructions

CAUTION:

Do not use any steel wool, abrasive, or chlorine based products to clean stainless steel surfaces.

Stainless Steel Destroyers

There are three basic things which can break down your stainless steel's outer defenses and allow corrosion

to develop.

Scratches - Wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive

to stainless steel's surface.

2. Deposits - You may have hard or soft water depending on what part of the country you live in. Hard

water can leave spots. Hard water that is heated can leave deposits if left to sit too long. These deposits

can cause the outer layer to break down and rust your stainless steel. All deposits left from food prep or

service should be removed as soon as possible.

3. Chlorides - Present in table salt, food, and water, chlorides eat away at the protective layer surrounding

stainless steel. Household and industrial cleaners are the worst types of chlorides.

Preventing Rust on Stainless Steel:

Use the Correct Cleaning Tools

Use non-abrasive tools when cleaning. The stainless steel's outer layer will not be harmed by soft cloths

and plastic scouring pads.

2. Clean Along the Grain

Polishing lines or grain are visible on some stainless steels. Always scrub parallel to these visible lines on

stainless steel using a plastic scouring pad or soft cloth. If no lines are visible, use a soft touch with a soft

cloth or plastic scouring pad.

3. Use Alkaline, Alkaline Chlorinated, or Non-Chloride Containing Cleaners

While many traditional cleaners are loaded with chlorides, commercial suppliers are providing an ever

increasing choice of non-chloride cleaners. One of the best is Noble Chemical Excel Stainless Steel

Cleaner. If you are not sure of your cleaner's chloride content, contact your cleaner supplier. If they tell

you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners

containing quaternary salts as they can attack stainless steel, causing pitting and rusting.

4. Water Treatment

To reduce deposits, soften the hard water when possible. Installation of certain filters can remove

corrosive and distasteful elements. Salts in a 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 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 & Dry

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 the stainless steel.

NEVER USE HYDROCHLORIC ACID ON STAINLESS STEEL

8. Regularly Restore/Passivate Stainless Steel

www.AvantcoRefrigeration.com

User Manual

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