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#8701/2 Electric Convection Oven - Manual Control • 15
PROTECTING STAINLESS STEEL SURFACES
It is important to guard against
corrosion in the care of stainless
steel surfaces. Harsh,
corrosive, or inappropriate
chemicals can completely
destroy the protective surface
layer of stainless steel. Abrasive pads, steel wool,
or metal implements will abrade surfaces causing
damage to this protective coating and will
eventually result in areas of corrosion. Even water,
particularly hard water that contains high to
moderate concentrations of chloride, will cause
oxidation and pitting that result in rust and
corrosion. In addition, many acidic foods spilled
and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING AGENTS
Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always
use the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
CLEANING MATERIALS
The cleaning function can
usually be accomplished
with the proper cleaning
agent and a soft, clean
cloth. When more
aggressive methods must be
employed, use a non-abrasive
scouring pad on difficult areas
and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E