True Manufacturing Company TR2RRT-2S-2S ユーザーズマニュアル

  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