Electrolux 9CHG583394 User Manual

62.9693.01

Page 10

Commercial kitchen appliances are executed in corrosion 

resistant chrome nickel steels, material numbers 1.4301 and 

1.4404.
The corrosion resistance of these steels is based on a passive 

layer formed on the surface with access to atmospheric oxy-

gen. Accelerated formation or  reformation of the passivity 

occurs by treating surfaces with running water containing oxy-

gen. Aggressive media with a reducing effect (oxygen con-

suming) such as substances containing hydrochloric acid, 

chlorides and seasoning concentrates, mustard, vinegar 

essence, seasoning or spice tablets, salt solutions, etc., 

depending on concentration and temperature, can result in 

chemical damage or the destruction of the passive layer. Dam-

age can also result from foreign rust (iron particles) due to the 

formation of galvanic  elements and lack of oxygen (no air 

access or low oxygen water).

Therefore the following principles should be observed when 

working with high grade steel equipment:

1. Surfaces of equipment of corrosion resistant steel are 

always to be kept clean and exposed to the air. Remove cov-

ers from utensils when not in use to provide free air access. 

Regularly remove limescale, grease, starch and egg white 

deposits by cleaning. Corrosion can occur under these layers 

due to the absence of air exposure. Limescale can be 

removed with 10% acetic acid, 10% phosphoric acid or with 

suitable limescale removers available on the market.

2. Corrosion resistant steel objects must not be kept in long-

term contact with acids, spices and seasonings, salt, etc. Also 

promoters of corrosion are acid vapours as produced during 

floor cleaning. Contact surfaces are to be rinsed off with fresh 

water. This applies after use, especially after cooking pota-

toes, noodles, rice etc. in salt water. Dried-on cooking water 

residues form high concentration salt solutions which can 

cause point corrosion. So, immediately after use, rinse cooking 

utensils in fresh water or keep filled with cold water to cool 

them. It is not advisable to use one utensil exclusively for cook-

ing e.g. potatoes in salt water. For stainless steel it is beneficial 

to use utensils for different produce, e.g. for soups containing 

fat or acid-containing vegetables (such as sauerkraut, for 

example).

3. Stainless steel surfaces should, where possible, be pro-

tected from mechanical damage, especially from other metals. 

Corrosion can occur if stainless steel comes into contact with 

iron (steel wool, chips from pipes, water containing iron). New 

corrosion locations can be removed with a mild abrasive or 

fine emery cloth. Heavier corrosion can be washed off with a 

warm 2-5% solution of oxalic acid. Treatment with 10% nitric 

acid is necessary if this proves ineffectual. Due to the associ-

ated hazards, this type of cleaning is only to be carried out by 

suitably trained staff in compliance with the valid regulations.

4. No bleaching or chlorine-containing cleaning agents are to 

be used for cleaning. Utensils are to be thoroughly rinsed with 

water and dried after cleaning. The surfaces of appliances are 

of corrosion resistant chrome nickel steel. They are to be 

washed down with hot soapy water with the addition of a 

standard grease solvent. Avoid cleaning with steel brushes, 

steel wool, copper scouring pads or cloths, products contain-

ing sand, etc. as such media destroy the surfaces and create 

the conditions for corrosion formation. Spraying appliances or 

parts of appliances with a water jet or high pressure cleaning 

equipment is harmful and can cause malfunction. This is there-

fore prohibited.

Note:
The type and concentration of solvents used for cleaning the 

surfaces must comply with the code of the Federal Regulations 

21 CFR Part 178.1010.