True Manufacturing Company T-23DT Manual De Usuario

•  Stainless Steel Opponents
  There are three basic things which can break down your stainless steel’s passivity layer and allow corrosion to rear 

its ugly head.

1)   Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to 

stainless steel’s surface.

2)   Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on what part of 

the country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too 

long. These deposits can cause the passive layer to break down and rust your stainless steel. All deposits left from 

food prep or service should be removed as soon as possible.

3)   Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of 

chlorides to use.

• 8 steps that can help prevent rust on stainless steel:
1.   Using 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. Step 2 tells you how to find the polishing marks.

2.   Cleaning along the polish lines
  Polishing lines or “grain” are visible on some stainless steels. Always scrub parallel to visible lines on some stainless 

steels. Use a plastic scouring pad or soft cloth when you cannot see the grain.

3.   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 your cleaner’s chloride content contact your cleaner supplier. If they 

tell you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners containing 

quaternary salts as they can attack stainless steel, causing pitting and rusting.

4.  Water Treatment
  To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and 

distasteful elements. Salts in a 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 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