Cleaning your commercial restaurant equipment is necessary if you want to keep your doors open for business. Not only are health inspectors constantly breathing down the necks of food service operators, but restaurant patrons also know when a kitchen is not meeting code thanks to local news reports and other inside sources.
When it’s time to clean restaurant equipment, more often than not people don’t use the correct cleaners or solvents for the job. Using abrasive, chlorine-based cleaners can cause serious damage to equipment.
Here’s a a few tips to ensure cleanliness while also avoiding premature deterioration of your stainless steel equipment!
CLEANING STAINLESS STEEL EQUIPMENT:
- USE THE PROPER TOOLS: Make sure you use non-abrasive tools like soft towels and plastic scouring pads.
- CLEAN WITH THE POLISH LINES: Always scrub in a motion that is parallel to the stainless steel grain.
- USE ALKALINE, ALKALINE CHLORINATED OR NON-CHLORIDE CONTAINING CLEANERS: Chlorides can cause your stainless steel to pit and rust.
- TREAT HARD WATER IF POSSIBLE: Softening hard water will reduce deposits that can be corrosive.
- RINSE, RINSE, RINSE: Rinse thoroughly and wipe dry immediately.
***AVOID USING: STEEL PADS, WIRE BRUSHES AND SCRAPERS***
WHEN CLEANING VINYL CLAD, GALVANIZED, AND ALUMINUM SURFACES: Use soap and warm water to clean these sensitive surfaces.