Owner's Manual

Turbo air

4. Water Treatment

To reduce deposits, soften the hard water when possible. Installation of certain

filters can remove corrosive and distasteful elements. Salts in properly maintained

water softener can be to your advantage. Contact a treatment specialist if you are

not sure of the proper water treatment.

5. Maintaining the cleanliness of your food equipment

Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-

chloride). Avoid build-up of hard stains by cleaning too frequently. When boiling

water with your stainless steel equipment, the single most likely cause of damage is

chlorides in the water. Heating any cleaners containing chlorides will have the same

damaging effects.

6. Rinse

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. Allow the

stainless steel equipment to air dry. Oxygen helps maintain the passivity film on

stainless steel.

7. Hydrochloric acid (muriatic acid) should never be used on stainless steel.

8. Regularly restore/passivate stainless steel.

Recommended cleaners for certain situation/environments of stainless steel.

A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be

used for routine cleaning.

B) Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and

smears.

C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the

polished lines for stubborn stains and discoloring.

D) Easy-off and De-Grease it oven aid are excellent for removals on all finishes for

grease-fatty acids, blood and burnt-on foods.

E) Use any good commercial detergent with a sponge or cloth to remove grease

and oil.

F) Benefit, Super Sheen, Sheila Shine are good for restoration/passivation.

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

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