Perlick HA24FB31L 使用和维护

perlick residential installation manual

8

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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.