Cleaning And Care; Hygiene Measures; Special Care Instructions - Hupfer SW Manual Del Usuario

Section 7
Page 26
7

Cleaning and Care

7.1

Hygiene Measures

It is essential for serving staff to act in the correct manner to ensure optimal hygiene.
All persons must be informed about the locally valid hygiene regulations, observe them and comply with
them.
Use a waterproof plaster to cover wounds on hands and arms.
Never sneeze or cough on clean crockery or meals.
7.2 Cleaning and Care
If the Serving Trolley is handled with care, cleaned and maintained on a regular basis, it does not require any
additional care measures. For thorough and quick cleaning, wipe the Serving Trolley with a soft cleaning
cloth or an uncoated sponge as well as soap water suitable for use in the kitchen. Use degreasing liquid
cleansers that are approved for food industry. Never use high-pressure cleaners, chloride-based cleaning
agents, abrasive cleaning powder or other dry cleaning agents, steel wool, steel sponges and/or sharp-
edged items.
7.3

Special Care Instructions

Resistance to corrosion in stainless steels is provided by a passive layer which is formed on the surface
when oxygen is absorbed. The oxygen in air is sufficient to form the passive layer, so that damage caused
by physical action is eliminated automatically.
The passive layer develops or is renewed more quickly when the steel comes into contact with water con-
taining oxygen. The passive layer can be chemically damaged or breached by agents which have a reducing
(oxygen-consuming) effect when they come into contact with steel at concentrated levels or at high tempera-
tures.
Such aggressive substances include:
§
substances containing salt and sulphur
§
chlorides (salts)
§
seasoning concentrates (e.g. mustard, vinegar essence, seasoning cubes, saline solutions).
Further damages can occur due to:
§
extraneous rust (e.g. from other components, tools or rust film)
§
iron particles (e.g. grinding dust)
§
contact with non-ferrous metals (element formation)
§
lack of oxygen (e.g. no admission of air, low-oxygen water).
General working principles for handling appliances made of "refined stainless steel":
§
Always keep the surface of appliances made from stainless steel clean and open to air.
§
Use cleaning agents suitable for stainless steel. Never use bleaching cleaning agents or any contain-
ing chlorides.
§
Remove layers of lime scale, grease, starch and egg-white by cleaning daily. Corrosion may occur
underneath these layers due to lack of air absorption.
§
After each cleaning operation remove all cleaning agent residues by wiping thoroughly. The surface
should be thoroughly dried after wiping.
§
Do not bring parts made of stainless steel into contact with substances such as concentrated acids,
seasonings and salts for longer than is absolutely necessary. Acid fumes emitted when tiles are
cleaned also cause corrosion in "refined stainless steel".
Serving Trolley
SW | SW ERGO | SSW | SSW ERGO | MSW | MSSW
Cleaning and Care
Hygiene Measures
91337781_A0