Special Care Instructions - Hupfer SPTW-2 Mode D'emploi

Cleaning and Care

Special Care Instructions

Table of care measures
Cleaning and care measures
Heated cupboards
Exterior panelling of the Food transport trolley
Swivel casters
Mechanical damages and obsolescence on the connecting lead
Mechanical damages and obsolescence on the mains plug
7.4 Special Care Instructions
The resistance to corrosion of stainless steels is based on a passive layer which is formed on the surface
when oxygen is admitted. The oxygen in the air is sufficient for the formation of the passive layer, so that
faults or damage to the passive layer can be remedied again automatically by mechanical action.
The passive layer develops or reforms more quickly when the steel comes into contact with flowing water
containing oxygen. The passive layer can be chemically damaged or disrupted by agents having a reducing
(oxygen-consuming) action when the steel comes into contact with them in concentrated form or at high
temperatures.
Such aggressive substances are for example:
§
substances containing salt and sulphur
§
chlorides (salts)
§
seasoning concentrates (e.g. mustard, vinegar essence, seasoning cubes, saline solutions).
Further damages can occur due to:
§
extraneous rust (e.g. from other components, tools or rust film)
§
iron particles (e.g. grinding dust)
§
contact with non-ferrous metals (element formation)
§
lack of oxygen (e.g. no admission of air, low-oxygen water).
General working principles for the handling of appliances made of "refined stainless steel":
§
Always keep the surface of appliances made from stainless steel clean and accessible to the air.
§
Use cleaning agents suitable for stainless steel. No bleaching and chloride-containing cleaning
agents should be used.
§
Remove layers of lime scale, grease, starch and egg-white daily by cleaning. Corrosion can occur
underneath these layers due to lack of air admission.
§
After each cleaning operation remove all cleaning agent residues by wiping thoroughly. Afterwards,
the surface should be thoroughly dried.
§
Do not bring parts made from stainless steel into contact with concentrated acids, seasonings, salts
etc. for longer than is absolutely necessary. Acid fumes which generate during cleaning of tiles also
promote the corrosion of "refined stainless steel".
§
Avoid damaging the surface of the stainless steel, particularly by metals other than stainless steel.
4330038_A1
Action
clean x
clean x
lubricate
check
check
Chapter 7
Page 23
x
x
x
Food transport trolley
SPTW-2 | SPTW-3