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4. Treat your water.
Though this is not always practical, softening hard water can do much to reduce deposits. There are
water treatment, call a treatment specialist.
5. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently
to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember
the single most likely cause of damage is chlorides in the water. Heating cleaners that contain
6. Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.
Job Cleaning Agent Comments
Routine cleaning Soap, ammonia,
detergent, Medallion
Apply with soft cloth or sponge.
Fingerprints and smears Arcal 20, Lac-O-Nu Ecoshine
Stubborn stains and
discoloration
Cameo, Talc, Zud,
First Impression
Rub in direction of polish lines.
Grease and fatty acids,
blood, burnt-on foods
Excellent removal
Grease and Oil Any good commercial
detergent
Apply with soft cloth or sponge.
Restoration/Passivation
Sheen, Wichinox
Review
1.
deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use only chloridefree cleaners.
5.
6.
eventual problems.
To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer
or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.
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