Perlick HA24BB31L Use & Care Manual

PERLICK RESIDENTIAL INSTALLATION MANUAL

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General
Stainless steel is a “passive” metal because it contains other 
metals like chromium, nickel and manganese that stabilize the 
atoms. Chromium provides an invisible passive film that covers 
the steel surface, acting as a shield against corrosion. As long as 
the film is intact and not contaminated, the metal is passive and 
stainless. If the passive film of stainless steel has been broken, 
equipment can start to corrode and rust.

Three materials or processes can break down stainless steel’s 
passive layer and allow corrosion to occur:

•  Mechanical abrasion
•  Deposits and water
•  Chlorides

Mechanical abrasion refers to items that will scratch a steel 
surface. Steel pads, wire brushes and scrapers are prime 
examples.

Water comes out of the faucet in varying degrees of hardness. 
Hard water may leave spots. When allowed to sit, these deposits 
will break down the passive chromium layer and rust stainless 
steel. Other deposits from food preparation must be promptly 
removed with an appropriate cleaning agent.

Chlorides are found nearly everywhere. They are in water, food 
and table salt. Household and industrial cleaners are the worst 
offenders.

Preventing Stainless Steel Rust
Use non-abrasive tools to clean stainless steel products. Soft 
cloths and plastic scouring pads will not harm the steel’s passive 
layer.

Clean with polish lines. Some stainless steels have visible 
polishing lines or “grain”. When visible lines are present, always 
scrub in a motion parallel to the lines. When the grain cannot 
be seen, polish in a consistent straight pattern and not in a 
circular motion.

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 you are not sure of chloride content 
in the cleaner being used, contact your cleaner supplier. If your 
present cleaner contains chlorides, ask your supplier for an 
alternative. Avoid cleaners containing quaternary salt; it also can 
attack stainless steel and cause pitting and rusting.

Keep food equipment clean. Use alkaline, alkaline chlorinated 
or non-chloride cleaners at recommended strength. Clean 
frequently to avoid build-up of hard, stubborn stains. The 
single most likely cause of damage is chlorides in the water. 
Remember, adding heat to cleaners that contain chlorides 
dramatically increases their effect on stainless steel.

If chlorinated cleaners are used, immediately rinse and wipe 
equipment and supplies dry. The sooner you wipe standing 
water, especially when it contains cleaning agents, the better. 
After wiping equipment down, allow it to air dry. Oxygen helps 
maintain the stainless steel passive film.

Glass panels may be cleaned using any standard glass cleaner 
available on the market.

To clean interior and exterior non-metallic surfaces and 
removable parts, wash with mild solution of soap and lukewarm 
water with a little baking soda. Rinse and dry thoroughly. 
Avoid getting water on the lights, controllers, fan motors and 
unfinished wood wine rack faces. 

Cleaning the Condenser
The condenser (located behind the front grille cover) should 
be cleaned every three (3) months. Use a soft bristle brush and 
vacuum to remove dust and lint.