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STAINLESS STEEL EQUIPMENT CARE AND CLEANING
NAFEM - North American Association of Food Equipment Manufacturers
Recommended cleaners for specific situations
Job Cleaning Agent Comments
Routine cleaning Soap, ammonia, detergent Apply with cloth or sponge
Medallion
Fingerprints Arcal 20, Lac-O-Nu Provides barrier film
& smears Ecoshine
Stubborn stains Cameo, Talc, Zud Rub in direction
& discoloration First Impression of polish lines
Grease & fatty acids, Easy-off, DeGrease It Excellent removal
blood, burnt-on foods Oven Aid on all finishes
Grease & oil Any good commercial Apply with sponge
detergent or cloth
Restoration/ Benefit, Super Sheen
Passivation
6. Rinse, Rinse, Rinse
If chlorinated cleaners are used you must rinse,
rinse, rinse and wipe dry immediately. The
sooner you wipe off standing
water, especially when it contains cleaning
agents, the better. After wiping the equipment
down, allow it to air dry for the oxygen helps
maintain the stainless steels' passivity film.
7. Never use hydrochloric acid (muriatic acid)
on stainless steel
8. Regularly restore / passivate stainless steel
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