15TRUEtfm www.truemfg.comFOR ADDITIONAL MAINTENANCE INSTRUCTION,PLEASE VISIT THE MEDIA CENTER ATWWW.TRUEMFG.COMSTAINLESS STEEL EQUIPMENT CAREAND CLEANINGCAUTION: Do not use any steel wool, abrasive or chlorine basedproducts to clean stainless steel surfaces.STAINLESS STEEL OPPONENTSThere are three basic things which can break down your stainlesssteel’s passivity layer and allow corrosion to rear its ugly head.1. Scratches from wire brushes, scrapers, and steel pads are justa few examples of items that can be abrasive to stainless steel’ssurface.2. Deposits left on your stainless steel can leave spots. You may havehard or soft water depending on what part of the country you livein. Hard water can leave spots. Hard water that is heated can leavedeposits if left to sit too long. These deposits can cause thepassive layer to break down and rust your stainless steel.All deposits left from food prep or service should be removedas soon as possible.3. Chlorides are present in table salt, food, and water. Householdand industrial cleaners are the worst type of chloridesto use.RECOMMENDED CLEANERS FOR CERTAINSITUATIONS / ENVIRONMENTS OF STAINLESSSTEELA. Soap, ammonia and detergent medallion applied with a cloth orsponge can be used for routine cleaning.B. Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film forfingerprints and smears.C. Cameo, Talc, Zud First Impression is applied by rubbing inthe direction of the polished lines for stubborn stains anddiscoloring.D. Easy-off and De-Grease It oven aid are excellent for removalson all finishes for grease-fatty acids, blood and burnt-on foods.E. Any good commercial detergent can be applied with a spongeor cloth to remove grease and oil.F. Benefit, Super Sheen, Sheila Shine are good for restoration /passivation.NOTE: The use of stainless steel cleaners or other such solvents isnot recommended on plastic parts. Warm soap and water will suffice.8 STEPS THAT CAN HELP PREVENT RUST ONSTAINLESS STEEL:1. USING THE CORRECT CLEANING TOOLSUse non-abrasive tools when cleaning your stainless steelproducts. The stainless steel’s passive layer will not be harmedby soft cloths and plastic scouring pads. Step 2 tells you how tofind the polishing marks.2. CLEANING ALONG THE POLISH LINESPolishing lines or “grain” are visible on some stainless steels.Always scrub parallel to visible lines on some stainless steels.Use a plastic scouring pad or soft cloth when you cannot seethe grain.3. USE ALKALINE, ALKALINE CHLORINATED ORNON-CHLORIDE CONTAINING CLEANERSWhile many traditional cleaners are loaded with chlorides, theindustry is providing an ever increasing choice of non-chloridecleaners. If you are not sure of your cleaner’s chloride contentcontact your cleaner supplier. If they tell you that your presentcleaner contains chlorides, ask if they have an alternative. Avoidcleaners containing quaternary salts as they can attack stainlesssteel, causing pitting and rusting.4. WATER TREATMENTTo reduce deposits, soften the hard water when possible.Installation of certain filters can remove corrosive and distastefulelements. Salts in a properly maintained water softener can beto your advantage. Contact a treatment specialist if you are notsure of the proper water treatment.5. MAINTAINING THE CLEANLINESS OF YOURFOOD EQUIPMENTUse cleaners at the recommended strength (alkaline chlorinatedor non-chloride). Avoid build-up of hard stains by cleaningfrequently. When boiling water with your stainless steelequipment, the single most likely cause of damage is chlorides inthe water. Heating any cleaners containing chlorides will havethe same damaging effects.6. RINSEWhen using chlorinated cleaners you must rinse and wipe dryimmediately. It is better to wipe standing cleaning agents andwater as soon as possible. Allow the stainless steel equipmentto air dry. Oxygen helps maintain the passivity film on stainlesssteel.7. HYDROCHLORIC ACID (MURIATIC ACID)SHOULD NEVER BE USED ON STAINLESS STEEL8. REGULARLY RESTORE/PASSIVATE STAINLESSSTEEL