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CLEANING

STAINLESS STEEL CARE STAINLESS STEEL CARE
Stainless Steel is widely used for catering and residential kitchen equipment because of its strength,
its ability to resist corrosion, and its ease of cleaning. Unfortunately, the metal is often taken
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for granted and it is assumed that no problems will arise during its usage. However, some care is
required to ensure a long service life of the appliance.
Stainless steel is a "passive" metal because it contains other metals like chromium, nickel and
manganese that stabilize the atoms. Chromium provides an invisible passive film that covers the steel
surface, acting as a shield against corrosion. As long as the film is intact and not contaminated, the
metal is passive and stainless. If the passive film of stainless steel has been broken, equipment can
start to corrode and rust.
Three materials or processes can break down stainless steel's passive layer and allow corrosion to
occur:
• Mechanical abrasion
• Deposits and water
• Chlorides
Mechanical abrasion refers to items that will scratch a steel surface. Steel pads, wire brushes and
scrapers are prime examples.
Water comes out of the faucet in varying degrees of hardness. Hard water may leave spots. When
allowed to sit, these deposits will break down the passive chromium layer and rust stainless steel.
Other deposits from food preparation must be promptly removed with an appropriate cleaning
agent.
Chlorides are found nearly everywhere. They are in water, food and table salt. Household and
industrial cleaners are the worst offenders. Examples of products containing chlorides are bleach,
and pool chlorine. Outdoor locations near a swimming pool, or near areas where liquid fertilizers are
used can also contribute to corrosion of your Hestan products.
PREVENTING STAINLESS STEEL RUST PREVENTING STAINLESS STEEL RUST
Use non-abrasive tools to clean stainless steel products. Soft cloths and plastic scouring pads will
not harm the steel's passive layer. Clean with polish lines. Some stainless steels have visible polishing
lines or "grain". When visible lines are present, always scrub in a motion parallel to the lines. When
the grain cannot be seen, polish in a consistent straight pattern and not in a circular motion.
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 chloride content in the cleaner being used, contact your cleaner
supplier. If your present cleaner contains chlorides, ask your supplier for an alternative. Avoid
cleaners containing quaternary salt; it also can attack stainless steel and cause pitting and rusting.
Keep food equipment clean. Use alkaline, alkaline-chlorinated or non-chloride cleaners at
recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. The single most
likely cause of damage is chlorides in the water. Remember, adding heat to cleaners that contain
chlorides dramatically increases their effect on stainless steel.
If chlorinated cleaners are used, immediately rinse and wipe equipment and supplies dry. The sooner
you wipe standing water, especially when it contains cleaning agents, the better. After wiping
equipment down, allow it to air dry. Oxygen helps maintain the stainless steel passive film.
CLEANING THE CABINET INTERIOR / EXTERIOR CLEANING THE CABINET INTERIOR / EXTERIOR
NEVER use hydrochloric acid (muriatic acid) on stainless steel. Do not use abrasive cleansers or
cloths on any interior or exterior surfaces or removeable parts.
Glass panels may be cleaned using any standard glass cleaner available on the market.
To clean interior and exterior non-metallic surfaces and removable parts, wash with mild solution of
soap and lukewarm water with a little baking soda. Rinse and dry thoroughly. Avoid getting water
on the lights, controllers, fan motors and unfinished wood wine rack faces.
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