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12
MILK COOLERS FORCED AIR & COLD WALL
OPERATIONS MANUAL
CARE AND CLEANING OF STAINLESS STEEL*
*Some information and graphics for this section were obtained from “Stainless
Steel Equipment Care and Cleaning” brochure, published by the North American
Association of Food Equipment Manufacturers (NAFEM).
Contrary to popular beliefs, stainless steel can rust, if not prop-
erly cared for and maintained (That’s why it’s called stain-LESS
steel, not stain-PROOF steel.)
All steel is primarily made of
iron. Stainless steels contain
other metals, such as chro-
mium and nickel, that pro-
vide an invisible film on the
surface of the steel that acts
as a shield against corrosion.
As long as this invisible layer
is intact and not broken or
contaminated, the metal will
retain its corrosion protec-
tion and remain stain-less.
There are 3 basic things that can break down the protective
layer on your stainless steel, which must be avoided:
1. MECHANICAL ABRASION is caused by things that
scratch the surface of the metal. Only use soft cloths or
plastic scouring pads to clean and always scrub in the
same directions as the metal grain.
DO NOT USE: steel pads, wire brushes, scrapers or
knives to clean your equipment.
2. CHLORIDES are found in water, salt, food and worst
of all, many cleaners. Only use chloride-free, alkaline-
based, non-abrasive cleaners. Always wipe thoroughly
with cool, clean water and dry with a soft towel. A solu-
tion of 1 tablespoon baking soda mixed with 1 pint water
can be used to remove tough stains.
and wrung out thoroughly, and dry with a clean, soft cloth.
Carefully wash all of the vinyl door gaskets with clean
water, dry them and check for any damage, which may
affect the seal. Failure to dry all surfaces completely may
cause water stains or streaking on the aluminum or stain-
less steel finish.
4. Return all accessories to their original locations, reconnect
the power. Wait at least 1 hour before reloading product.
CLEANING PRECAUTIONS
NEVER USE HARSH DETERGENTS, ABRASIVE
CLEANERS, OR CHEMICALS CONTAINING HALOGENS
(CHLORINE, FLUORINE, IODINE, ETC.) WHEN
CLEANING YOUR UNIT. CONCENTRATED CHEMICALS
CAN CAUSE DISCOLORING, ALWAYS WIPE THEM OFF
IMMEDIATELY IF CONTACT OCCURS. SEE “CLEANING
OF STAINLESS STEEL” FOR MORE INFORMATION.
AVOID SPLASHING THE CABINET WITH WATER AND
CHEMICALS WHEN MOPPING FLOORS OR CLEANING
OTHER EQUIPMENT AROUND IT.
GENERAL PREVENTATIVE MAINTENANCE
The most important thing you can do to maintain any refrigera-
tor or freezer and extend its life, is to keep the condenser clean.
Performance of the air-cooled condensing unit, located under
the cabinet, depends exclusively upon the amount of air passing
through the condenser fins. Your refrigerator or freezer will run
more efficiently, consume less energy, and provide a maximum
of trouble-free service throughout its lifetime if the condenser
coil is kept clean and an adequate supply of clean, cool air is
provided at all times. Periodically (at least once a month) it is
important to inspect the condenser coil for any debris or block-
age that may have accumulated.
If the condenser coil is dirty or dusty, disconnect the cabinet
power supply and use a stiff brush to wipe away any dirt and
debris from the condenser fins. Using a vacuum cleaner with a
brush attachment may aid in this process. After cleaning, restore
electrical service to your cabinet.
IMPORTANT!
AFTER-MARKET CONDENSER FILTERS ARE NOT
PERMITTED BECAUSE THEY HINDER AIRFLOW.
FAILURE TO KEEP THE CONDENSER CLEAN AND
FREE FROM OBSTRUCTIONS WILL CAUSE EXCESSIVE
COMPRESSOR LOAD, REDUCING THE PERFORMANCE
OF YOUR UNIT. THIS CAN RESULT IN PREMATURE
FAILURE AND WILL VOID YOUR WARRANTY.
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