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perlick residential installation manual
8
perlick.com
STAINLESS STEEL CARE & CLEANING
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 lm that covers the steel surface, acting as a shield
against corrosion. As long as the lm is intact and not
contaminated, the metal is passive and stainless. If the
passive lm 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 oenders.
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 eect
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 lm.
Cleaning the Cabinet Interior/Exterior
NEVER use hydrochloric acid
(muriatic acid) on stainless steel.
Do not use abrasive cleansers or cloths on any interior
or exterior surfaces or removeable parts.
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 unnished 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.
CAUTION
Avoid damaging or crushing the condenser ns or
tubing.
CAUTION