Stainless steel is everywhere in commercial kitchens, which is not surprising-stainless steel is a durable, easy-to-clean material, it comes in many types, and it looks great. But this is not a completely maintenance-free item. If it is not properly maintained, it may start to rust. Fortunately, it is easy to maintain stainless steel tableware, cooking equipment, workbenches, sinks, and even stainless steel equipment. Read on to get the best way to clean stainless steel and keep your equipment, cookware, and tableware beautiful for years to come!
Unlike iron or steel, which is prone to corrosion, stainless steel contains other metals such as chromium and nickel. Do not confuse stainless steel with galvanized steel-galvanized steel is ordinary steel coated with a layer of zinc.
300 series stainless steel contains chromium and nickel, which has excellent durability and corrosion resistance
Without being too technical, adding a specific proportion of these metals to the steel itself can completely change its composition at the atomic level and form an invisible film on the surface, thereby protecting the metal from corrosion.
Since the film is only one-millionth of an inch thick, it may cause damage if abused. There are three basic factors that may damage this protective layer and cause corrosion:
1. Mechanical wear-anything that may scratch the steel surface, including steel wool, wire brushes, and scrapers
2. Sediment and water-hard water remaining on the surface will leave water spots and destroy the protective layer and food deposits
3. Chloride-present in water, food, table salt, but mainly in many household and industrial cleaners.
1. Use the correct cleaning tools: It is best to use a soft cloth, microfiber, sponge, or plastic scouring pad. Avoid using scrapers, wire brushes, steel wool, or other objects that may scratch the surface.
2. Clean with a polishing wire: Stainless steel usually has "grains", and you can see it running in one direction or the other. If you can see the lines, it is best to always scrub or wipe parallel to the lines. This is especially important if you have to use something tougher than cloth or a wiper.
3. Use the correct cleaning agent: The best stainless steel cleaning agent will contain alkaline, alkaline chloride, or non-chloride. We do not recommend using it in areas with heavier fat such as near the fryer because it will actually attract grease and dust. In addition, after use on any food contact surface, it should be washed thoroughly.
4. Know how to disinfect and disinfect stainless steel: It is also a good idea to disinfect and disinfect stainless steel frequently, using chemicals of the required strength. It can be disinfected simply by pre-rinsing, pre-scraping, or pre-soaking to remove any large food particles from the surface. Rinse these areas thoroughly with water, then spray chemicals on the affected surfaces. Wet the area for a few minutes, then drain the water and let it dry. Do not rinse or wipe disinfectant from clean surfaces.
5. Minimize the impact of hard water: If you have hard water, having a water softening system may be the best option, but it is not feasible in every situation. If you have hard water and cannot handle it throughout the plant, it is best not to let the water stay on the stainless steel surface for a long time.
Even with proper cleaning and maintenance, rust spots can occur over a long period of time. Please follow the steps below to help you restore stainless steel products.
1. Determine the cause of corrosion. Whether it is corrosion caused by mechanical wear, deposits, water, or chlorides/chemicals, it is necessary to determine the cause of the corrosion so that you can correct the maintenance and cleaning measures to prevent corrosion in the future.
2. Use a non-scratched mat to remove the rust on the product. Do not apply any moisture or chemicals to the mat-just use the mat on the metal. Wipe gently with stainless steel particles.
Expert tip: Test the mat in a small stainless steel hidden spot until you get the "feel" of applying pressure.
3. Use a soft cloth or microfiber towel to apply cleaning cream or powder to the affected area.
4. Soak the other area of the towel and remove excess paste or powder.
5. Make sure to use stainless steel safety polishing agents frequently to help remove all corrosive elements on stainless steel and restore the passivation layer.
If you keep in mind the following points, stainless steel cutlery will last longer and look better:
1. Remove all food residues from the tableware as soon as possible.
2. After a few cycles, don't forget to change the soaking method. Otherwise, chemicals and food particles will accumulate and reduce their effectiveness
3. Like all stainless steel, hard water, and high chloride cleaners will eventually destroy the protective film. As long as the correct pre-soaking and drying procedures are followed, and the dishwasher is rinsed correctly, any high-quality detergent and disinfectant will not damage the dishes.
Most of the conventional techniques for stainless steel care also apply to stainless steel cookware. Other points:
1. Direct contact with salt can cause pitting corrosion-always to add salt in boiling water to dissolve it.
2. Plastic, wooden, or silicone/rubber appliances will minimize damage to the surface.
3. If you wash it by hand with hot soapy water, the service life of the cookware will be longer. Always scrub in the direction of the metal particles.
4. Cookware should be seasoned before first use; repeat as many times as needed.
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