Specification

8 Steps that can help prevent rust on stainless steel
• Use the correct cleaning tools. Use non-abrasive tools when cleaning your
stainless steel products. The stainless steel’s passive layer will not be harmed
by soft cloths and plastic scouring pads.
• Clean along the polish lines. Polish lines or grain are visible on some
stainless steel. Always scrub parallel to visible lines. Use a plastic scouring
pad or soft cloth when grain is not visible.
• Use alkaline, alkaline chlorinated or non-chloride containing cleaners. While
many traditional cleaners are loaded with chlorides, the industry is providing
an ever increasing choice of non-chloride cleaners. If unsure of chloride
content contact the cleaner supplier. If present cleaner contains chlorides, ask
for an alternative. Avoid cleaners containing quaternary salts as they can
attack stainless steel causing pitting and rusting.
• Water treatment. To reduce deposits, use soft water whenever possible.
Installation of certain filters can be an advantage. Contact a treatment
specialist about proper water treatment.
• Maintain cleanliness of food equipment. Use cleaners at recommended
strength(alkaline, alkaline chlorinated or non-chloride). Avoid buildup of
hard stains by cleaning frequently
• When using chlorinated cleaners you must rinse and wipe dry immediately. It
is better to wipe standing cleaning agents and water as soon as possible. All
stainless steel equipment to air dry. Oxygen helps maintain the passivity film
on stainless steel.
• Hydrochloric acid (muriatic acid) should never be used on stainless steel.
• Regularly restore/passivate stainless steel.