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BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
7.2 THE MOST COMMON CASES OF CORROSION:
Floor cleaning
The cleaning of tiles (after work, or during regular service) is often carried out with very aggressive
products. If the product is sprayed under pressure without caution, the splashes at the bottom of the
appliances cause corrosion of bottoms and trimming panels.
Even worse, the steam arising from these products, if the premises are not immediately and strongly
ventilated, deposits on the equipment and can extend the corrosive action to all surfaces.
Inappropriate cleaning products (Bleach, Acids, Soda)
If products, such as Bleach, acid or soda dilutions,... (all products not specially designed for use on
stainless steel) are used, an irreversible etching occurs on the stainless steel surfaces.
Cleaning product applied at a temperature that is too high
All cleaning products become more aggressive if applied to a hot surface. As a general rule, the
temperature must not be higher than 60°C, in order not to attack the stainless steel in an irreversible way
(Blackening of surfaces...).
Cleaning product not properly rinsed
If the walls once cleaned are not thoroughly rinsed in order to eliminate any trace of cleaning product,
the latter, with time, will carry on its action and risk being the cause of the start of corrosion.
Even worse, if this wall is to be subjected to temperatures higher than 60°C (oven, tank internals,
cooking tops...), the problems mentioned will inevitably occur.
Stagnation of cleaning products
In the same way, any area that can retain some cleaning products, in particular gutters, drains of combi
ovens, traps,... must be rinsed thoroughly and abundantly. (Use a nylon brush to strengthen the rinsing action
with clear water).
Salt concentration
Salt, which is an ordinary element in cooking, is often the cause of etching (rust pitting) stainless steel.
Spillage on the cooking surfaces must be cleaned out immediately
Special case of boiling in a boiling pan:
Salting the water by throwing cooking salt into the tank, presents a risk: The cooking salt, by settling at
the bottom of the tank may, before dissolving, corrode it in an irreversible way, if the operation is frequent.
Water should be stirred until the salt has completely dissolved, or table salt should be used.
Intensive use in brine environment
Certain products such as sauerkraut (acid juices), seafood (presence of salt), and generally speaking,
brine should be given particular attention. In case of occasional use and standard equipment this does not
cause a problem, if they are thoroughly and systematically cleaned after each use.
In case of intensive treatment, cooking equipment (Cooking ovens, boiling pans...) should be chosen
with steel specifically designed for this type of operation.
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