Most kitchen equipment is made from stainless steel. Its shiny non-porous structure resists bacteria, making it a perfect material for foodservice.
By maintaining both exterior and interior stainless steel, you can extend the life of your commercial equipment.
The best way to maintain your stainless steel is to keep it clean. The term "stainless" is actually deceptive. The film of chromium on the surface
is what makes it so durable. If not maintained, your steel can actually stain and corrode. This can happen with simple everyday contaminants like grease, dirt and oils.
Use a wet cloth and mild detergent.
When something spills on your stainless surface, wipe it up with a wet cloth. The sooner these stains are removed the easier they are to clean. If a wet cloth doesn’t do the trick, you can add a mild detergent such as dish soap. Most of the time stainless steel cleaners are unnecessary. Soap works fine, and is gentler on your surface. Attempt this before using harsh chemicals.
Wipe in the direction of the finish.
If possible, on polished and brushed surfaces, wipe in the direction finish. This will keep the finish looking newer longer and it is less likely to scratch this way.
Use a cream cleanser for baked on grease and stains.
When water and detergent are not enough, it is ok to use something a little more substantial. Add water to baking soda to make a paste, or cream cleanser to clean more difficult stains. Use this instead of abrasive scouring brushes, as they could scratch the surface of your steel.
Use glass cleaner to remove fingerprints.
When equipment and smallwares are touched throughout the day, fingerprints get left behind. Oils from fingerprints can scratch the mirror polish on stainless steel. Glass cleaner is very effective at getting rid of these stains.
Dry immediately after cleaning.
Water spots from hard water can be avoided if the cleaned area is dried immediately. This simple step could save you a headache later. Again, wipe in the direction of the finish.
Bleach and chlorine do more harm than good.
While bleach is guaranteed to wipe out bacteria, it can cause more harm than good to stainless surfaces. It breaks down the protective film on your stainless steel. An ammonia solution is suitable to use in its place.
Never use rough abrasive sponges and steel wools.
These rough cleaning utensils scratch the surface of your stainless steel making it more susceptible to rust.
Rinse the surface after cleaning.
Any residual soaps or detergents can be harmful if left for a long period of time. Also they leave less than flattering streaks on your surfaces.
Only use stainless steel cleaners as a last resort.
Over time, scratches and stains do happen. If they cannot be taken care of using the steps above, then a stainless steel cleaner can be used. Be sure to read the directions before applying the cleaner.
FoodServiceWarehouse.com was founded in June 2006 to provide businesses with a wide selection of high-quality
restaurant equipment and restaurant supplies from the world’s best-known brands. They have since become an industry-wide leader, empowering customers to make their own businesses more successful. The site offers a wide range of articles, research materials and products for the conscientious foodservice operator.