Owner's Manual

22
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. In fact, stainless steel ranks alongside glass and new
china in terms of “ease of cleaning” and in percentage removal of bacteria during washing. As a result of
these virtues, the metal is often taken for granted and it is assumed that no problems will arise during its
usage. However, some care is required to ensure that the stainless steel can live up to this reputation.
DAY TO DAY CARE:
To maintain the original appearance of your ALFRESCO™ Gourmet Grill, a regular cleaning routine
should be carried out using the following guidelines:
1. After use, following the safety precautions detailed on page 4 and 5, wipe the Grill with
a soft damp soapy cloth and rinse with clean water, preferably warm/hot water. This
should remove most substances encountered during the grilling process.
2. For more tenacious deposits, including oil, grease and water-borne deposits, use a multi
purpose cream cleanser and apply with a soft damp cloth. Rinsing with fresh water, as
described above, should follow as a last step.
3. For really stubborn dirt or burnt-on grease, a nylon-scouring pad may be used in
conjunction with the cream cleanser. On no account should “wire wool” pads be used
unless they are made of stainless steel.
4. Harsh abrasives and scouring materials should not be used for cleaning stainless steel
as they will leave scratch marks in the surface and damage the appearance of the Grill.
Likewise do not use wire brushes, scrapers or contaminated scouring pads.
5. Your ALFRESCO™ Gourmet Grill has a directional polished grain, any cleaning with
abrasives should be carried out along this grain direction and not across it.
6. After use, always remove wet cleaning aids (such as cloths, pads, containers) from the
surface, to avoid formation of water marks or stains.
7. If required, dry the Grill after use with a soft dry cloth or towel.
If the preceding guidelines are adhered to, your ALFRESCO™ Gourmet Grill should offer excellent life
and should live up to its reputation of being “stainless”.
Neglect of this practice, however, can lead to deterioration of the surface and, in some extreme cases,
corrosion of the steel itself. The two most common types of corrosion that may be encountered,
particularly on stainless steel, are rust marks and pitting of the surface.
RUST-BROWN MARKS:
When this type of staining occurs it is unlikely that rusting of the stainless steel itself caused the marks.
Similar marks can be found with both porcelain and plastic sinks. The rust marks are more likely to be
the result of small particles of “ordinary-steel” which have become attached to the surface; these have
subsequently rusted in the damp environment. The most common source of such particles is from “wire-
wool” scouring pads, but contamination may also occur from carbon steel utensils and old cast iron
water supply pipes.
These brown marks are only superficial stains, which will not harm the Grill; they should be removable
using a soft damp cloth and a multi-purpose cream cleanser.
Occasionally, it may be necessary to resort to a proprietary stainless steel cleanser, to return the surface
of the Grill to its original condition. To avoid re-occurrence of any “rust-staining” it is essential that the
source of the contamination is eliminated.
PITTING:
Another form of corrosion, which occasionally occurs in stainless steel, is pitting of the surface. The
reason for this corrosive attack can usually be attributed to certain household products, for example: