Operating instructions

11
2. Clean with the polish lines
• Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present,
always scrub in a motion parallel to the lines. 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 chloride content in the cleaner
used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier
if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless
steel and 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. To insure
proper water treatment, call a treatment specialist.
5. Keep your food equipment clean.
• Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean
frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel
equipment, remember the single most likely cause of damage is chlorides in the water. Heating
cleaners that contain chlorides have a similar effect.
6. Rinse.
• If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The
sooner you wipe off standing water, especially when it contains cleaning agents, the better. After
wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steels passivity
film.
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.