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Source: North American Association of Food Equipment Manufacturers (NAFEM) Stainless Steel Equipment Care and Cleaning Brochure
Caring for Your Stainless Steel Equipment
There are three basic things which can break down your stainless steel’s passivity layer and allow corrosion...
1. MECHANICAL ABRASION
Mechanical Abrasion means those things that will scratch the steels surface. Steel Pads, Wire Brushes, and
Scrapers are prime examples.
2. WATER
Water comes out of our tap in varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots. Also, when heated, hard water leaves deposits behind that if left to sit, will break down the passive layer and rust your stainless steel. Other deposits from food preparation and service must be properly removed.
3. CHLORIDES
Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst perpetrator of
chlorides can come from household and industrial cleaners.
Don’t Despair! Here are a few steps that can help prevent stainless steel rust...
1. USE THE PROPER TOOLS
When cleaning your stainless steel products, take care to use non-abrasive tools. Soft Clothes and Plastic Scouring Pads will NOT harm the steel’s passive layer. Stainless steel pads can also be used but the scrubbing motion must be in the same direction of the manufacturer’s polishing marks.
2. CLEAN WITH THE POLISH LINES
Some stainless steels come with visible polishing lines or “grain”. When visible lines are present, you should
ALWAYS scrub in a motion that is parallel to them. When the grain cannot be seen, play it safe and use 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, the industry is providing an ever increasing choice of non-chloride cleaners. 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 for an alternative. Also, avoid cleaners containing quaternary salts as they also can attack stainless steel & cause pitting and rusting.
4. TREAT YOUR WATER
Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. Salts in a properly maintained water softener are your friend. If you are not sure of the proper water treatment, call a treatment specialist.
5. KEEP YOUR FOOD EQUIPMENT CLEAN
Use alkaline, alkaline chlorinated or non-chlorinated cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in your stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides has a similar effect.
6. RINSE, RINSE, RINSE
If chlorinated cleaners are use you must rinse, rinse, rinse and wipe dry immediately. The sooner you wipe off standing water, especially when sit contains cleaning agents, the better. After wiping the equipment down, allow it to air dry for the oxygen helps maintain the stainless steel’s passivity film.
7. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL
8. REGULARLY RESTORE / PASSIVATE STAINLESS STEEL
Stainless steel cleaners & polish to help protect and beautify your stainless steel product, removing oil based and water based stains, fingerprints and and smears leaving a special coating which resists further soiling. Use on a daily basis and after EVERY use of your equipment.
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