#818 I n s t a l l a t i o n / O p e r a t i o n / S e r v i c e M a n u a l • 12.
C A R E a n d C L E A N I N G
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against corrosion in the
care of stainless steel surfaces. Harsh, corrosive,
or inappropriate chemicals can completely destroy
the protective surface layer of stainless steel.
Abrasive pads, steel wool, or metal implements will
abrade surfaces causing damage to this protective
coating and will eventually result in areas of
corrosion. Even water, particularly hard water that
contains high to moderate concentrations of
chloride, will cause oxidation and pitting that result
in rust and corrosion. In addition, many acidic
foods spilled and left to remain on metal surfaces
are contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and methods
are vital to maintaining the appearance and life of
this appliance. Spilled foods should be removed
and the area wiped as soon as possible but at the
very least, a minimum of once a day. Always
thoroughly rinse surfaces after using a cleaning
agent and wipe standing water as quickly as
possible after rinsing.
CLEANING AGENTS
Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
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