True Manufacturing Company TDC-47 - Manual (Page 16)

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True Food Service Equipment, Inc.
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CAUTION: Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces. Please ensure
that you use appropriate products when cleaning and polishing your TRUE unit. Cleaners containing chlorine must not
be used as these will attack the stainless steel causing damage and in some cases corrosion. Your supplier of cleaning
products should be able to advise you of the products suitable to keep your TRUE unit looking like new.
• Stainless Steel Opponents
There are three basic things which can break down your stainless steel’s passivity layer and allow corrosion to rear its ugly
head.
1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stainless
steel’s surface.
2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on what part of the
country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long.
These deposits can cause the passive layer to break down and rust your stainless steel. All deposits left from food prep or
service should be removed as soon as possible.
3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlorides to
use.
8 steps that can help prevent rust on stainless steel:
1. Using the correct cleaning tools
Use non-abrasive tools when cleaning your stainless steel products. The stainless steel’s passive layer will not be harmed
by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks.
2. Cleaning along the polish lines
Polishing lines or “grain” are visible on some stainless steels. Always scrub parallel to visible lines on some stainless steels.
Use a plastic scouring pad or soft cloth when you cannot see the grain.
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 your cleaner’s chloride content contact your cleaner supplier. If they tell you that
your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners containing quaternary salts as they
can attack stainless steel, causing pitting and rusting.
4. Water Treatment
To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and distasteful
elements. Salts in a properly maintained water softener can be to your advantage. Contact a treatment specialist if you
are not sure of the proper water treatment.
5. Maintaining the cleanliness of your food equipment
Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride). Avoid build-up of hard stains by
cleaning frequently. When boiling water with your stainless steel equipment, the single most likely cause of damage is
chlorides in the water. Heating any cleaners containing chlorides will have the same damaging effects.
6. Rinse
When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing cleaning agents
and water as soon as possible. Allow the stainless steel equipment to air dry. Oxygen helps maintain the passivity film on
stainless steel.
7. Hydrochloric acid (muriatic acid) should never be used on stainless steel
8. Regularly restore/passivate stainless steel
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
MAINTENANCE, CARE & CLEANING