Stainless steel care and cleaning have got to be a priority in your kitchen. In the crazy fast-paced world of foodservice, we need to find the time to break out the elbow grease and do some good old-fashioned hard work. We need to keep our work areas and equipment clean and sanitized. Now, let’s discuss stainless steel or consider it stain-“LESS”.

Contrary to popular belief, stainless steel is susceptible to rust and corrosion. Stainless steel(s) are passive metals because they contain other metals; chromium, nickel, and manganese that stabilize the atoms. Four hundred series stainless is called ferritic contains chromium and are magnetic. Three hundred series stainless is called austenitic, contains chromium and nickel, is non-magnetic, and generally provides greater resistance to corrosion than ferritic types.

With 12-30% percent chromium, an invisible passive film covers the steel’s surface acting as a “shield” against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and STAIN-LESS. If the passive film of stainless steel has been broken, equipment starts to corrode, and at its end, it rusts.

Enemies of Stainless Steel

Mechanical abrasion – Items that will scratch a steel surface. Steel pads, wire brushes, and scrapers are prime examples that cause abrasions on the steel.

Water – Water comes out of the faucet in varying degrees of hardness. Depending on where you live, you may have hard or soft water. Hard water may leave spots and rust stainless steel. Other deposits from food preparation and service must be properly removed. Treated water may be your first defense.

Chlorides –  Found nearly everywhere like water, food, and table salt, for example. One of the biggest perpetrators can come from household and industrial cleaners.

care and cleaning

Don’t forget to care for and clean your CVap® on a consistent basis and be sure to drain, clean and refill your evaporator with fresh clean water every day. Your CVap will return the favor by providing many years of dependable service in what Winston is known for, controlling food temperature and texture for extended periods.

A DAILY CARE AND CLEANING DISCIPLINE AS FOLLOWS IS NECESSARY TO ENSURE A LONG LIFE OF THE CVAP INTERIOR STAINLESS COMPONENTS.

  1. Remove inside components to the sink for cleaning and rinsing.
  2. Remove inside cabinet deposits non-abrasively; wash or sanitize with non-chloride cleaner; then rinse – allowing rinse water to drain to the evaporator.
  3. Drain the evaporator; wash with a non-chloride cleaner; remove all deposits using non-abrasives. If there is a white scale on heat transfer surfaces, use Scale Kleen, Lime-A-Way, or similar to remove. Rinse thoroughly and refill with fresh potable (non-chloramine) water.