Alto-Shaam AS-250 - Manual (Page 12)

#812 • INSTALLATION / OPERATION / SERVICE MANUAL • 10
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