Owners Manual

22
REACH-INS & ROLL-INS
OPERATIONS MANUAL
DO NOT USE: abrasive
cleaners, chemicals with
chlorides or muriatic
acid to clean your
equipment.
3. HARD WATER causes spots and stains on stainless steel
surfaces, particularly when it is heated. Find out the hard-
ness of your water and treat it properly, if needed. Use a
water filter and softeners if you have hard water. Club soda
can be used to remove streaks or spots.
DO NOT USE: hot or hard water to clean stainless steel.
CLEAN YOUR STAINLESS STEEL REGULARLY using the proper
tools and cleaners. After cleaning, always wipe, wipe, wipe
thoroughly with cool, clean, clear water.
CHECK ALL OF YOUR EQUIPMENT PERIODICALLY. If you see
any signs of rust, clean the area immediately, with a plastic
scrubbing pad. If surface rust is removed promptly, permanent
corrosion, pits and cracks may be avoided. Special stainless
steel polishes, that can help restore the protective coating on
your equipment, are available from a variety of retailers.
IMPORTANT: If these recommendations are not followed,
the protective film on your stainless steel can break down
and your equipment may begin the long walk down the
dark road of corrosion.
CARE AND CLEANING OF STAINLESS STEEL*
*Some information and graphics for this section were obtained from “Stainless
Steel Equipment Care and Cleaning” brochure, published by the North American
Association of Food Equipment Manufacturers (NAFEM).
Contrary to popular beliefs, stainless steel can rust, if not prop-
erly cared for and maintained (That’s why it’s called stain-LESS
steel, not stain-PROOF steel.)
All steel is primarily made of
iron. Stainless steels contain
other metals, such as chromi-
um and nickel, that provide an
invisible film on the surface of
the steel that acts as a shield
against corrosion. As long as
this invisible layer is intact and
not broken or contaminated,
the metal will retain its cor-
rosion protection and remain
stain-less.
There are 3 basic things that can break down the protective
layer on your stainless steel, which must be avoided:
1. MECHANICAL ABRASION is caused by things that
scratch the surface of the metal. Only use soft cloths or
plastic scouring pads to clean and always scrub in the
same directions as the metal grain.
DO NOT USE: abrasive cleaners, steel pads, wire
brushes, scrapers or knives to clean your equipment.
2. CHLORIDES are found in water, salt, food and worst
of all, many cleaners. Only use chloride-free, alkaline-
based, non-abrasive cleaners. Always wipe thoroughly
with cool, clean water and dry with a soft towel. A solu-
tion of 1 tablespoon baking soda mixed with 1 pint water
can be used to remove tough stains.